Holistic Healing Thought Leader: Carol Lee
‘Welcome Fragrance’ is the name of an acupuncture point on the large Intestine energy meridian, it is, not surprisingly, right by our nostrils.
“The Autumn-Metal element is particularly linked to our sense of smell..”
I don’t know about you, but the autumn time has so many wonderful evocative aromas. These are a few of my favourites; the smell of mouldering leaves in the forests as I kick them up on weekend walks, the wet soil as I turn it over and put my garden to bed for winter, the smell of slow-cooked casseroles and roasting squash that welcomes me back into my kitchen. These aromas match the turning inward feeling as the darker seasons arrive; energetically nature is contracting and so are we.
As always my reference point for intuitive seasonal living is traditional Chinese medicine and Five Element theory and this time of year is linked to the Metal element and the lung and large intestine meridian. The Autumn-Metal element is particularly linked to our sense of smell and pungent flavours. These include onions, leeks, garlic and of course all the wonderful spices. Autumn is therefore the perfect time to experiment with spices.
In this article, I thought I would share four of my favourite spices and how I like to use them.
Four Best Spices For Autumn:
Four Ways To Use Turmeric This Autumn:
This bright yellow spice comes from a root. It is actually related to the ginger family. It is known for its anti-inflammatory properties and the balancing effect it has on the liver and digestion.
Here are four ways I like to use it…
- As a nourishing tea; I simply add either a teaspoon of dried, or a tablespoon of freshly grated turmeric into about 30 ml or so of warm water. You could add a little sweetener like raw honey or maple syrup but I don’t. I also add a twist of freshly ground black pepper to increase the bioavailability of the active ingredient curcumin. This is also delicious with oat milk.
- I love a teaspoon of dried turmeric mixed into kefir for a fabulous immune-boosting drink. This is extra nourishing at this time of year that is linked to the large Intestine and our bowel flora.
- As a cosy drink, I add half a teaspoon of turmeric to warm oat milk and some good quality cocoa or cacao powder for a nourishing hot chocolate
- I add it into a sugar-free banana loaf.
“Cinnamon extract has also been found to reduce blood sugar by around 10%”
Three Ways To Use Cinnamon Extract:
This wonderful, delicious spice helped me through the early days when I strived for sugar freedom. It has a natural sweetness as well as being packed with lots of goodies. Cinnamon extract has also been found to reduce blood sugar by around 10% and is good for managing cholesterol and lowering triglycerides.
It also has a calming, beneficial effect on the stomach and nervous system. What a great spice for autumn.
Here are three ways I like to use cinnamon…
- I love to stew apple and add in cinnamon for extra delicious flavour.
- I make a chocolate and cinnamon ‘crumb’ to sprinkle on top of my porridge or yogurt. To do this I put a small handful of almonds and pumpkin seeds into a blender along with a teaspoon of cacao or cocoa powder and a teaspoon of cinnamon and then blitz together, it can be chunky or fine, whichever you fancy.
- I also add a teaspoon to hot chocolate for a lovely fragrant and warming drink.
Three Ways To Enjoy Ginger:
Ginger is well known for its anti-nausea properties as well as being a powerful aBntioxidant.
Here are three ways I like to enjoy ginger…
- I love a lemon slice and a ginger slice with hot water as an anytime warming drink.
- I use a ginger tea bag, add in a slice of lemon and make up an infusion to last all day, keeping my glass topped up with warm water.
- I add grated fresh ginger into my porridge as it cooks for a morning boost.
“This aromatic and tasty spice is a great support to our digestion..”
Cumin As An Ingredient:
This aromatic and tasty spice is a great support to our digestion and immune system as it is naturally high in antioxidants. I love using it with anything squash related, for me they really go well together.
Here is a favourite recipe…
Spicy Squash Dip Recipe:
- Half a small butternut squash
- 2 tbsp. olive oil
- Half a tin of chickpeas
- Juice of half a lemon
- 1/2 teaspoon of ground cumin
- Pinch of salt
- Cut a peeled, de-seeded squash into evenly sized cubes and place in oven tray.
- Sprinkle with the cumin and olive oil and mix together so it is thoroughly coated
- Roast in hot oven 400f 200c or gas 6 for 25 mins or until soft.
- Drain and rinse chick peas
- When squash is cooked, place in blender with chick peas, lemon juice and blend until smooth.
- Add a little water if necessary to moisten.
- This will keep in the fridge for up to five days.
Enjoy your spices for Autumn!
About the Author:
Carol Lee is a Naturopathic Nutritional Therapist, Sugar-freedom coach, Creative Kinesiologist, Teacher and Author from the U.K. She has been working in Complementary Health for over 25 years. Her holistic approach to healing and transformation is about listening to, witnessing and working with the body’s ‘knowing’.
Carol believes this is where we hold our wisdom, experience and capacity for change, especially as mid-life women. She works with women wanting to kick the sugar habit, those who are navigating health challenges, or who are wanting to up-level their life in some way; helping them to clear the blocks to success and wellbeing. She is currently enjoying her empty nest, and the freedom it brings, with her partner Jon. And she loves the coast and walking the wild landscape of South West UK, snuggling her sweet rescue cat Stevie, gardening and eating delicious, nutritious food.