As Fall begins to arrive, we have an innate desire to eat rich, hearty foods. Our ancestors ate intuitively, nourishing themselves with local foods that were in season. This practice offers variety throughout the year, as well as filling our nutritional needs at each season. Here are some suggestions for a fall shopping list.
Sustainably Sourced Meat – pastured beef, lamb, pork, goat, fish, seafood, wild game
Storage Vegetables and Sturdy Greens – carrots, parsnips, ruttabagas, celery root, onions, winter squash, brussels sprouts, sea vegetables, kale, collard greens, cabbage, boc choy
Fruits – apples, pears, grapes, raspberries, blackberries, persimmons, strawberries, kiwi, pomegranate, mandarins, dried fruits
Dark and Dried Grains – rye, dark rice and quinoa
Nuts and Seeds – sprouted nuts, seeds and nut butters, especially walnuts, almonds, hazelnuts and pecans
Stable Fats – ghee, lard, butter, coconut oil, palm oil
Dairy – raw milk, kefir, yogurt
Balancing Spices and Seasonings – unrefined sea salt, turmeric, parsley, cilantro, mint, apple cider vinegar
Energizing Superfood Supplements – chlorella, spirulina, barley or wheat grass, liver, cod liver oil, vitamin K2, goji
berries, vitamin D3, magnesium, zinc
