More Spicy, Less Raw – Transitioning to Fall Part II

After picking apples all morning we arrived at the Maine Grind with raw fingers and red noses. Given the luxury of choice of  we opted for the warm squash soup over raw vegetable sandwiches on gluten free bread. Warm, moist, pungent and a little sweet are all excellent qualities to help soothe the aggravation caused by dry, cold wind.

To help the girls transition from the primarily raw fruit and vegetable diet we’ve enjoyed over the last four months I’ve been adding more spice to our daily diet. Specifically toasted turmeric powder (in soup and mixed with honey into balls), triphala* and now that it is colder, trikatu**. I also sprinkle ground up and toasted cumin, coriander and fennel seeds on our cooked vegetables and add it to soups to provide a rich flavor. All of these spices (and spice blends) help awaken and focus the digestive power in the stomach and allow us to better assimilate the nutrients of heavier cooked foods.

The way I see it, the digestive power and life-force provided by living foods is excellent for super-charging our bodies with pranic-intelligence. But, I have yet to figure out how to nourish my children with a robust living foods diet through the long, cold Maine winters in a way that keeps their little growing bodies appropriately rooted and nourished.

Living foods are sometimes called "sunfoods" because they are the most direct source of nourishment from the sun's energy.

We are both energetic and physical beings (one and the same really). So for half the year we celebrate the energetics of sun and sky with the leafy green and juicy sweet goodness of local living foods, and for the other half of the year we root ourselves into the firm earth with warm cooked roots and grains (and plenty of spices!).

Spices awaken the life force within us, igniting the power of digestion and assimilation. It is best to cook with spices and taste them on your tongue as the body is brilliant at using taste to inform digestive processes.

*Triphala is a combination of three fruits (amalaki, bibhitakti and haritaki) that are dried and ground up together to make a potent digestive panacea. It can be taken after meals as a powder mixed in a small amount of water or as a capsule.

*Trikatu is a combination of three peppers (white, black and long) that help focus the fire in the stomach, which helps insure that food is well digested before it passes to the small intestine.

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