Fall Immunity Boosters
by Jacqueline Conte, CNP
Fall is arriving this week, yet here in Vancouver it feels like it’s been around for a couple of weeks. As the weather changes, your body needs to be able to adapt to the changing temperatures and adjustments to your busy schedule. A lot happens this time of year.
If you’re like me, you’re probably pretty excited for the farmer’s bounty that comes with cooler temperatures. Foods that are ready for harvest right now in Vancouver (and most of southern Canada) are really good for boosting your immunity. This includes apples to battle seasonal allergies, winter squash to boost your vitamin C levels raising your immunity, and dark leafy greens like dandelion, spinach and chard to boost your B-vitamins protecting you from burnout. Isn’t it amazing how nature works?
I’m a big fan of introducing these foods into our diet early to reduce your susceptibility to cold and flu season. If you’re someone who typically gets sick a few times over the colder months, and you feel you need more assistance in getting your body prepared for the cold, try my Fall Into Health package running from September 22nd to December 20th for only $99! Details are on our website.
In the mean time, here’s an awesome way to include winter squash into your diet today!
Butternut Squash Puree (a.k.a. Adult Baby Food)
1 medium butternut squash (roughly 4 cups roasted)
sea salt & black pepper (for roasting)
2 1/2C filtered water
1t dried ginger
1t garlic powder
1/4t sea salt
- Set oven to 400F.
- Cut ends off butternut squash, halve it and remove seeds.
- Brush avocado oil on flesh, season with a bit of sea salt & black pepper, then place face down on a parchment paper-lined baking sheet. Roast for 45-60 minutes, or until soft when poked with a fork. Let cool for 15 minutes.
- Remove skin & place flesh inside a blender. Add water, broth powder, and spices, and blend until smooth. Adjust water and spices to your liking. Eat warm and enjoy!