Foods for Autumn and Winter

With the onset of winter comes the need to make some changes to our diets to stay healthy. From an Oriental perspective, the cold weather requires that we use greater amounts of energy to stay warm and therefore we have less energy to break down and digest our food. With decreased “digestive fire”, it is more difficult to process raw vegetables and cold foods. Get out your cookbooks and look at the recipes for soups, stews and other warm, cooked foods. Root vegetables are particularly good at helping your body hold onto energy and warmth rather than dispersing it and allowing you to become chilled.

Kale Potato Soup

(Laurel’s Kitchen Cookbook)

This is a very simple yet satisfying soup!

1 large onion

1 Tbsp. butter

1 clove garlic

2 large potatoes

1 large bunch kale

5 cups hot water or stock

1/2 tsp. salt, to taste

Black pepper

Saute onion in butter, cooking until clear and slightly golden. About halfway, add the garlic, crush garlic with a fork. Add potatoes and 2 cups water. Simmer, covered, until potatoes start to soften. Wash the kale, remove stems and chop, then steam. Do not cook with the potatoes as the flavor is too strong. When potatoes are well done, puree half of them with remaining water or stock and salt and pepper. Combine all and heat gently. Makes 6 cups.

Kale Potato Soup(Laurel’s Kitchen Cookbook)This is a very simple yet satisfying soup! 1 large onion1 Tbsp. butter1 clove garlic2 large potatoes1 large bunch kale5 cups hot water or stock1/2 tsp. salt, to tasteBlack pepper
Saute onion in butter, cooking until clear and slightly golden. About halfway, add the garlic, crush garlic with a fork. Add potatoes and 2 cups water. Simmer, covered, until potatoes start to soften. Wash the kale, remove stems and chop, then steam. Do not cook with the potatoes as the flavor is too strong. When potatoes are well done, puree half of them with remaining water or stock and salt and pepper. Combine all and heat gently. Makes 6 cups.