It’s that time of year when the warm summer days shift to crisp mornings and brisk evenings, and my dinners shift from cool veggie salads to warmer, heartier dishes.
My body works best when I eat with the seasons. This means when the weather is cool I fuel up with warming foods like soups, roasted veggies, and invigorating spices (cayenne, cinnamon, ginger). When the weather is warm I nourish with fresh fruit, raw salads, and cooling foods (cucumber, mint, cilantro).
September is a transition month so I like to combine warming foods with the seasonal harvest and a dash of cooling herbs. This curried quinoa salad is a perfect example of this culinary blend:
For the recipe click here to see this original blog post on The Juicery's Blog "The Squeeze".
This blog is an exploration of life, love, adventure and art primarily through the medium of food.