It's an exciting time.  Autumn and football, that is. What began for me two decades ago was a road less traveled of growing and eating organic food, milling grains and making homemade breads. What was once considered extreme thinking is now mainstream. I can't say that I've always been socially correct. I mean, sitting at a UT football game back in the 80's eating seaweed brown rice rollups was not so socially accepted! Today, sushi bars are commonplace while purchasing healthy products is more readily available in most stores. We, as a nation, are caring more about what we eat, how foods are processed, what additives are included and whether or not trans fatty acids are used.     

Over the past twenty years, thanks to my studies with Michio Kushi in Boston, I have learned to navigate through changes that occur internally due to biochemical reactions and externally due to environmental changes. Every season requires adaptation in diet. For example, autumn is a time to heal the lungs and large intestines. The taste that is associated with autumn is pungent, which can be found in ginger and onions, for example.  Autumn is also associated with the color white. Foods to eat in autumn that nourish the lungs and large intestine are cauliflower, onions, white beans such as navy or great northern, turnips, rutabagas, brown rice, daikon radish and lotus root, to name a few. By focusing on these foods, one can help facilitate balance in the body.

Autumn is also the transition time to gear the body for winter. While eating raw in the summer cools the body, eating longer cooked foods and baked foods creates heat. Examples of foods that create heat are stews, beans, chili, and breads such as corn bread, loaf bread and muffins. Remember, you are what you eat (well, really what you absorb), and how you prepare food is an important part of the equation. How you weather the seasons depends on your adaptation of your diet.

Tailgating time is a great time to express creativity, especially making healthier choices a focus. I use bean spreads, pita pockets, grilled vegetables, vegetable pates and whole grain breads. By choosing healthier selections, we not only impact our lives, but our friends also.

Over the past twenty years, I have seen major changes in food quality and educational exposure on how it affects our health. Most stores now offer hormone free meats, cage free eggs, organic vegetables, soymilk, non-hydrogenated oils and better ingredients in processed foods. What was once considered extreme thinking is now mainstream. Back in the 80's my students would often comment how alone they felt. My reply was "just wait, things will change." We are mainstream now.

Eggplant Vegetable Pate

4 cups eggplant

2 cloves garlic, diced

2 Tbsp olive oil

1 zucchini, sliced

6 cups diced tomatoes

2 tbsp tomato paste

½ cup sliced onion

1 Tbsp fresh basil or oregano

¼ cup water

1 tsp sea salt (or to taste)

To pan add oil and heat. Sauté garlic for 1 minute and then add rest of vegetables and water. Cover and cook on medium heat for 30 minutes or until vegetables are soft. More water may need to be added during cooking. This is reducing the vegetables into a pate that is excellent in pita pockets, on crackers, on top of salads, etc.

Hummus

2 cups raw chickpeas (or buy 2 cans cooked beans if you want to bypass this step)

1 clove garlic

4 cups water

Soak beans overnight with 8 cups water. Discard soaking water in the morning. Place soaked beans in pot with 4 cups water and garlic. Cover and let cook for 1 hour. Pressure-cooking is a great way to prepare. Set aside to cool. Blend beans in food processor.  Add to bowl with the following:

2 Tbsp tahini or sesame butter

3 Tbsp chopped scallions

3 Tbsp chopped parsley

2 Tbsp chopped cilantro

2 Tbsp lemon juice

2 tsp sea salt (adjust to taste)

½ tsp cumin (optional)

Mix together well. Use instead of mayonnaise or eat with pita, sprouts, chips and grains. Can toss with stir-fry to make a great creamy dish.

Vegetarian Chili

1 can great northern beans

1 cup texturized vegetable protein (TVP) which can be bought at most stores in the refrigerated health section

2 cloves garlic

1 celery stalk, sliced

1 carrot matchstick, cut

3 Tbsp red bell pepper, diced

1 onion, sliced

1 can diced tomato (28 oz)

2 Tbsp tomato paste

3 Tbsp olive oil

2 tsp cumin

2 Tbsp chili powder

pinch cayenne pepper (more depending on your taste)

1 Tbsp diced fresh ginger

To pan add olive oil, garlic, TVP and spices. Saute for 1 minute.  Add remaining ingredients. Cover and simmer for 35 minutes on med heat. May need to add water during cooking. Serve over chips topped with vegan (optional) sour cream and scallions or chives.

Tofu Fruit Cream with Ginger Snaps

2 boxes silken firm tofu (Mori-Nu)

1 package vanilla Mori-Nu Mate

¼ cup maple syrup

1 Tbsp lemon juice

2 Tbsp vanilla extract

pinch sea salt

1 bag all natural Mi-Del Ginger Snap cookies

Blend all ingredients except cookies until creamy. Mix with 4 cups favorite fruit (strawberries, blueberries, banana, grapes, etc.).  Add 2 Tbsp chopped walnuts. Mix.

To bowl add layer of ginger cookies. Top with fruit cream. Continue layering cookies and cream. Sprinkle top with cinnamon. Best if let sit overnight or at least 2 hours.

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.