Mia Moore's Blog

HONG KONG
Mia, Founder of, Graciously Green, draws on her health education from the Institute for Integrative Nutrition's (IIN) cutting-edge Health Coach training Programme, as well as her in-depth chef studies in raw and plant-based foods, to provide plant-based cooking, health coaching and education, both in person and online. She also studied toxins in-depth and now leads raw food cleanses and liver detoxes. Graciously Green is sponsored by Hong Kong’s organic vegetable delivery service, Eat FRESH (www.eatfresh.com.hk)

Why I am moving away from raw food!

- And try my super easy warm Fennel, Cabbage & Coconut-slaw
October 9, 2013

The seasons are changing and with it so is my diet. Yes, I am moving away from raw and into the warm. And it’s not just how I eat my veggies that is changing, the types of veggies I eat are slowly transitioning to more warming root veggies and other seasonal goodies, such as apples designed to give us exactly what we need at this time of year.
 
'Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.' - Henry David Thoreau
 
For me, part of living “green” is living in harmony with nature, and how better to do this than to eat and change with the seasons. As summer comes to a close, the glorious crispy golden autumn begins, providing us with grounding autumn fruits and veggies.  It is so easy to walk into the local supermarket and pick-up some tropical fruit in the middle of autumn, but is this really a good thing for our bodies?
 
Here are two really good reasons to change your eating patterns and keep with the seasons.
 
1. Fruit and vegetables eaten in season have been found to have a higher phytochemical content and contain more nutrients. If you buy produce that is not in season, it is likely to have been grown in artificial conditions, or picked prematurely and transported long distances from overseas. All these factors not only affect the taste, but also the nutrient content.
 
2. Nutritionist and naturopath, Janella Purcell, author of Eating for the Seasons explains that for each season there are associated organs of the body and also emotions. The lungs and the colon are in the spotlight in autumn. Autumn is about letting go and both these organs are eliminatory (getting rid of waste) - failure to support our body with seasonally appropriate food could lead to symptoms such as coughs and gastrointestinal issues.
 
So here’s a list of organics I’ll be munching on over the next few months:
 
Apples – apples are an awesome food to eat at the exact time of year they become available  - autumn - because they’re packed with vitamin C they're  defenders of colds and flu. Research shows that people who eat more apples have a lower incidence of colds and related lung problems.
 
Autumn red cabbage – I used to hate my mom for making me eat my cabbage – it seemed so gross – but now I can’t get enough! Try my recipe below and I promise you won’t be able to stop eating this wonderful veggie :0) Cabbage is often served with autumn dishes because it is usually harvested at this time of the year. Scientists have now proved that good old cabbage can do everything from lowering the risk of cancer - particularly colon cancer - to preventing and healing ulcers to stimulating the immune system and killing bacteria and viruses. This is a perfect veggie to eat just as the cold, flu and general bug season kicks in, and because it’s a great source of fibre, it also helps to keep gut health strong in this season of elimination ;0)
 
Root veggies – Grounding, warming and filling, root veggies are super helpful to eat in the colder months. Most root vegetables are high in complex carbohydrates, which break down into sugar in your body to give you energy and the ability to function properly. They are also high in fiber and phytonutrients, a keeping your digestive system moving and your body full of precious antioxidants. The fibre in root veggies really cleans out your digestive system to help increase your energy levels. During the summer month we enjoyed lots of light leafy greens keeping us light and airy, but in autumn there is a need to be more grounded and given root veggies grow from the ground, they can help us do just that.
 
Lightly steamed dark greens – dark green vegetables are mega rich in disease-preventing antioxidants. Upping your intake of antioxidant rich foods, like broccoli, zucchini, spinach and brussel-sprouts, can aid in protecting you against disease and sickness anytime of year, but especially in the colder months when we are more susceptible to catching the odd cold.
 
Broccoli & cauliflower – these autumn vegetables are rich in anti-inflammatory phyto-nutrients. These nutrients have been shown to lessen the impact of allergies as well as having the ability to decrease swelling and inflammation. These two cruciferous veggies are also great for lung health.
 
My online healthy cooking and living course "Cook, Eat and Live Clean"  is out now contains heaps of resources, healthy tips as well as recipes, entertaining videos, advice and much more. To find out more, see here.
 
Keep things gracious & green,
Chef Mia x
 
RECIPE: Warm Fennel & Cabbage-slaw
 
Yields: 4 servings
 
Ingredients:
½ head of cabbage – red and/or white, shredded
½ fennel bulb – cut in to thin strips
1 TBS coconut oil
1 tsp. apple cider vinegar
Pinch of high mineral salt
Cracked black pepper to taste
 
Method:
Lightly steam the shredded cabbage and fennel
In a large mixing bowl, massage the veggies with the coconut oil and vinegar
Add the sprinkles of salt & pepper
Serve with white fish, green salad or other cooked veggies
Can be a side dish, light appetizer or a healthy snack
Option to add some shredded raw carrot for some extra crunch
 

If you would like to know more about me, Mia – Raw Food Chef and Health Coach – follow us with almost 3,000 other people on Graciously Green’s Facebook page here.

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