Feeling like Fall!

As we mark the beginning of a new season, we can't help but notice natural changes in our body and mind. For a lot of us, this is a time of turning within as our days become shorter and nights become longer (which means more sleep - we hope). We're welcoming you to Fall with a few notes on seasonal health and a sneak peek of what's to come.

Now is when our focus becomes more directed towards work, family and projects at home (time to finish those spring and summer projects to make room for projects that are more inward and home-oriented). It's also an ideal time to lighten yourself for fall’s work thanks to some of the great cleanses on the market that range in length from 1-4 weeks (we're fans of the 7 Day Whole Body Cleansing and Rejuvenation Program by ReCleanse available at our own Health Food Heaven).

In the next few months we will continue to bring you some great insight into becoming an entrepreneurial mom with the expertise of local business coach Conny Millard, feature quick and creative projects to fill the rainy days ahead, keep you informed of fall family fun here in town, and give you inspiring tips on keeping the whole family healthy courtesy of our fave local nutritionist Wendy Howarth who's included these nourishing recipes that are perfect for fall (thanks Wendy!).

Happy Fall!

Sweet Potato Salad with Nut Butter Dressing

Ingredients:

5 sweet potatoes, cooked and diced

3 to 4 green onions, sliced thin

1 stalk celery, diced

1 red bell pepper, diced

2 tablespoons minced cilantro

1/2 cup toasted pumpkin seeds

Peanut Butter Dressing:

2 tablespoons peanut, cashew or almond butter

2 tablespoons rice vinegar

Directions: Place potatoes, onions, celery, bell pepper, cilantro, pumpkin seeds or walnuts in a large bowl. Prepare dressing and pour over salad. Toss gently to coat. Can be served warm or cold!

Carrot Ginger Soup

Ingredients:

2-3 large carrots, chopped small

1 onion, chopped small

1 tsp fresh ginger, minced

1 1/2 tsp curry powder

1 3/4 cup vegetable broth

1 14 ounce can coconut milk

sea salt, to taste

Directions: Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft. Allow to cool slightly, and then puree in blender, working in batches if needed. Return to heat and stir in coconut milk until well combined. Season with sea salt, to taste. Serve hot, or, chill until cold; this soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.