Autumn conjures up feelings of comfort and delight for me…I can suddenly think clearly and feel less puffy and lethargic from the overwhelming humidity and heat of summer. It’s like a crisp breeze blowing through my mind, such a sense of relief….
Autumn feels like a little space between, the space between the exhaustive heat of summer and the deep quiet of winter.. It feels like it can bring us closer to the cycles of the seasons, watching nature do its thing, beginning to slow down, our bodies can do the same and we can also support them through the transition and the inevitable seasonal illnesses we may acquire..
Miso and veggie broth has been on the stove the last couple of days…I have 2 huge bowls of this goodness, it warms me from the inside and is so nourishing…(recipe coming soon) .
Woollen socks, I notice when my feet are cold, I just feel it all over, the cold slowly seeps in. Great to invest in some merino wool socks and real ugg boots to keep those tootsies toasty all winter long..
Numerous cups of tea, I’m a usual 3 cups a day kind-a-gal, but lately I’m having 3 cups before noon, not ideal for the excess caffeine consumption but it feels like a must to keep my insides toasty throughout the day…probably need to stock up on some dandelion and other herbal options. I’m just a sucker for a black tea, either chai or earl grey with a slice of fresh ginger added. So good.
Vitamin C, zinc, ginger and garlic, lots of warm nourishing foods, slow cooked soups and stews, easily digestible foods…less raw cold foods can all help to keep those seasonal ills away or less severe at least. And sunshine, plenty of it, soak up those rays for the much needed Vitamin D. It all seems very obvious, but sometimes it’s nice to have a gentle reminder.
Autumn reminds me of Mum in many ways. She loved the cooler seasons, lighting the potbelly fireplace, dressing in warm coats and beanies (although these were often tossed aside by lunchtime)…She also loved a good pumpkin soup….missing her on these autumn days, well every day actually, but that is the nature of grief….
One of my favourite things to cook in autumn is crumble, apple and berry or rhubarb. This strawberry and apple version has been modified from one of Mum’s favourite cookbooks, the Moosewood. I’ve mentioned this cookbook before and I’m sure it will make some more appearances here. Such a great vegetarian resource.
This recipe is low sugar, I’ve only used a little rice syrup, but go ahead and add more if you want a sweeter taste.
Also I choose to leave the skin on the apples for extra nutrition, it’s where all the fibre hides…but again feel free to peel your apples if you prefer. If you slice the apples thinly you barely notice the skins.
Disclaimer; the information provided here is for educational purposes only, it is not intended to diagnose, treat or replace medical advice.
Strawberry and Apple Crumble
Ingredients
- 3 cups strawberries halved and de-stemmed
- 3 cups apples sliced thinly, peel on optional
- ½ cup brown rice syrup or maple syrup
- 1 tsp cinnamon
- 1 tbsp arrowroot powder
For the Crumble Topping
- 1 cup almond meal or hazelnut meal
- ½ cup linseed meal
- ½ cup rolled oats gluten free if possible
- 1 tsp lemon rind
- 1 tsp cinnamon
- ⅓ cup coconut oil
Instructions
- Preheat the oven to 180C
- In a ceramic baking tray, mix the strawberries and sliced apples in with the cinnamon, rice syrup and arrowroot powder, coat well. Set aside while you make the crumble.
- For the crumble. In a mixing bowl, combine the almond meal, linseed meal, oats, lemon rind and cinnamon. Mix well.
- Melt coconut oil if solid and then pour over dry ingredients and mix well to combine.
- Sprinkle crumble evenly over the top of the fruit mixture.
- Bake until the fruit is bubbling and the crumble topping is brown. About 45minutes.
- Serve warm with your favourite choice of ice cream, yoghurt or cream. Plant based or other.
