Noemi Starr noticed the familiar change as the first chill of autumn descended: shorter days, hectic schedules, and the yearly influx of sneezes and sniffles. She saw fall as a vital time to bolster the body’s defences, not just a comforting season for soups and stews, as a nutritionist with a love for seasonal cooking.
According to Noemi, “fall is when we prepare ourselves for the long haul of winter.” “And one of our best tools is food.” Noemi concentrated on real, whole foods instead of using gimmicks or supplements. She stocked her kitchen with antioxidant-rich foods, warming spices, and earthy vegetables.
Sweet potatoes, turmeric, mushrooms, and garlic all became staples for their flavour and practicality. She says, “It’s about adding nourishment to meals we already enjoy.” Kale and a pinch of cayenne elevate this straightforward lentil stew.
Lemon and tahini are combined with roasted carrots. She even added pumpkin seeds and citrous to her morning oatmeal.
Noemi noticed that she was becoming more resilient as the season went on, both mentally and physically. “Knowing that your food is helping your body is incredibly reassuring,” she says. And her immune system was prepared for winter.
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