Fall Element: Metal * Color: White * Nature: Yin * Organs: Lung and Large Intestine * Taste: Spicy * Emotion: Grief
The season of autumn is related to the element of metal. Metal governs the mind, stability, and organization. It’s a time to look inward at our home, family, work, and ourselves. Just as the leaves fall from the trees it’s time to let go of what we no longer need. Including letting go of any old patterns, sadness, and loss that you have been holding on to.
The organs associated with autumn are the lungs, skin, and large intestine. The lungs and large intestine are in charge of breathing, digestion, and elimination. Symptoms associated with these organs are respiratory problems, such as asthma, shortness of breath, frequent colds, sinus infections, as well as constipation and skin imbalances.
Lifestyle Tips to Support Your Wellbeing This Fall
Harnessing the Fall Energy to support your wellbeing is hugely important during this seasonal change. Incorporating the below lifestyle practices will support the organs of the season.
Dry Skin Brushing
Dry skin brushing is a gentle exfoliation that promotes lymphatic drainage, softer skin, circulation, and detoxification.
Colon Cleansing
Colon cleansing is a practice that rids the colon of toxins, promotes healthy bowel movements and can help reduce bloating.
Probiotics
Probiotics are live microorganisms that promote healthy digestion and support the immune system. You can find probiotics in our Happy Belly green juice, Pomegranate Ginger juice, Supefruit C wellness shot and prebiotics in our new bars.
Strengthen your Immune System
Preparing you immune system for the cold and flu season is another important aspect of autumn. There are a number of easy ways to prepare and strengthen it:
Wash Your Hands
Always wash your hands after a trip to the grocery store, door handles or shaking hands with anyone. A vigorous scrub with warm water is essential to keep germs at bay, as we’ve all learned over the past 18 months.
Try Supplements
Supplements like Vitamin D3, Vitamin C, Probiotics, Vitamin A, Reishi mushrooms, Elderberry, Zinc, NAC, homeopathic thymuline and nasal irrigation will support your immune system.
Remove Sugar
Removing refined sugar from your diet can give you a huge advantage against colds and flus this Fall. By lowering the efficiency of white blood cells for hours at a time after consumption, sugar compromises the immune system and hinders our ability to fight disease and infection.
Pair all of these tips this with exercising regularly, getting a good night’s sleep, and reduce stress with acupuncture, meditation, massage, and or walks to give your immune system a huge advantage against seasonal colds and flus. Fall is a time of change, harness it’s energy and provide much needed support for your wellbeing.
Time to Slow Down
After the abundance of green growth and movement that occurs during spring and summer comes the slowing down of autumn. It is the time when the green hues transform into beautiful reds and yellows, a time of drying out preparing for the more yin time of winter. Adding nourishing yin foods to your diet can promote body fluid, soothe the lungs and protect you from dryness. It is beneficial to eat less cold, uncooked foods when eating salads let them sit out to get to room temp rather than eating directly from the fridge and consuming more warm and lightly cooked foods like soups, broths and steamed vegetables such as winter squash, broccoli, sweet potatoes, and yams. Incorporating lots of yellow and red foods into your meals.
Raw Carrot Cake Recipe
Carrots are full of beta-carotene, which contributes to good vision and a healthy immune system. In this decadent, raw cake, they make a satisfying dessert that tastes just like carrot cake but without the gluten and white sugar.
Ingredients
For the Cake
4 large carrots, finely grated
3 Cups (11 oz/345 g) almond flour
10-14 Medjool dates, pitted and coarsely chopped
1 Cup (4 oz/125 g) unsweetened shredded dried coconut
1 teaspoon ground cinnamon
1/2 Cup (2 oz/60 g) walnutes
2 tablespoons coconut oil
For the Frosting
1 Cup (5 1/2 oz/170 g) soaked cashews
2 tablespoons almond milk
1 tablespoon fresh lemon juice
2 tablespoons coconut oil, melted
1 tablespoon alcohol-free vanilla extract
1/4 Cup (2 1/2 oz/75 g) date syrup or pure maple syrup
Ground cinnamon for garnish
Preparation
To make the cake, in a food processor, combine all of the ingredients and process until thoroughly mixed and soft. Remove the mixture from the processor and press into a 6-inch (15-cm) cake pan.
To make the frosting, in a blender, combine all of the ingredients and blend on high speed until smooth.
Spread the frosting over the top of the cake and garnish with a light dusting of cinnamon. Cover and refrigerate until set, 30—60 minutes.
Makes 4—6 servings
