Squash Goals: Eating with the Seasons

with our fabulous Naturopath, Dr. Angelica Dimita

As the seasons shift, so do our bodies’ needs. Early fall is the perfect time to create new meals with the ingredients that nature provides. Eating seasonally gives us fresh, nutrient-dense foods and helps our bodies adapt to the changing weather and the cool days that are ahead.

In Traditional Chinese Medicine (TCM), fall is associated with the lungs and large intestine, the organs that help us let go - both physically and emotionally. It’s also a season tied to the metal element, which represents clarity, structure and routine. Eating warm, cooked foods and adding spices like garlic, onion and ginger help to support the lungs, while fiber-rich root vegetables and pears keep the large intestine balanced.

September in Ontario brings a rich harvest of pears, squash, pumpkins, plums, potatoes, onions, garlic, eggplant, carrots, cabbage, and beets. And don’t forget the delicious apples you can pick yourselves at your local apple orchard! These grounding foods naturally help to support our digestion and immunity (think back to our large intestine and lungs). One of the best ways to enjoy these ingredients is through soups and stews. Opt for warm, cooked foods versus raw salads in the colder months.

Seasonal eating isn’t only about the foods we eat. Prioritizing shared family meals is also important during this time as we focus on grounding and routine. By combining fresh, local produce with the wisdom of TCM, your family meals can nourish both body and spirit this season.

Wishing you a smooth transition to fall!

Dr. Angelica Dimita, N.D.