Gut Healing Tips: Fall Food, Warm Colours, Eat the Rainbow of the Foliage

When the dark sets in, especially in the North, the cold comes too. In Boston, the sky begins to slump in like Atlas's shoulders -- broad and bowed; and the air and sounds of the city become muffled. Cold creates a physical foreboding. After all, cold like you get in Winter is deadly.

Even with the modern shelter and heating we have, the cold closes in like predator.

O smacking and wackings on the poor tender head! or gut, though Gurgi (in Prydain Chronicles) doesn't mention it; but then, the poor blighter didn't have celiac.

This reading celiac kid-cum-nutritionist has celiac, and I have enough smackings and wackings on my poor tender gut without the additional distress of plunging cold, and sunlessness, to batter it more.

As I paged through a book at lunch last week, celiac thoughts and experience intermingling with the narrative, I read the words rest, & stew, & warm waft of something golden and simmering. The characters were exhausted, and had come to rest. Hungry. In the cold.

Gut healing starts with gut supporting.

What, I thought, could I make for the next week in Massachusetts in the plunging temperatures of November that would be golden, simmering, warm?

When things get cold, our bodies want strong stuff; warm stuff; thick & dense stuff.

I skrinkled my nose at the book, whose characters I thought rather unfairly had good guts prior to dragging themselves through body-wracking travel & adventure. My guts had got body-wracking without the travel. Although I take them on long trips all the same -- exploring is in the bones.

...and so is gut healing, if you consider broth and stew.

I jotted a list of healing foods, with knicks in the corner of colored pen to denote their hue. Before I trekked off for my speaking event in the afternoon, I had tallied and researched yellow, gold, red, and orange foods that make salves on a cold-or-celiac-wacked gut.

Oho! It's a wonder when the intuition links up with science -- but then, why shouldn't there be multiple ways of discerning good sense? Our guts lead our brains, our brains lead our guts -- both are wired with neurons, and process and promote or demote our mental health.

But if you're looking for what I baked the next morning, and are freezing -- with or without celiac -- as Fall falls and Winter creeps in, look on ahead.

It was golden, simmering, warm. And naturally gluten free. And all the rainbow warm colours of our New England Fall foliage.

Simple as shucks, too. All you need is  pumpkin or butternut, cashews, onion, turmeric/mustard/pepper/nutmeg,  and a few eggs and batch of Banza chickpea pasta.

[ gluten-free, dairy-free, soy-free, vegan-option ]
serves 2

:: ingredients ::

1 sweet onion, diced and carmelized
1 to 1 1/2 cups pumpkin or butternut squash
1/4 soaked cashews
spices (1 tsp all but 1/2 tsp last) turmeric, pepper, mustard, nutmeg
1 tsp cider vinegar
2 large organic eggs (optional)
1/2 package Banza Shells or Macaroni pasta
1 tsp organic coconut oil (I used Now Foods Garlic Infused)

:: directions ::

Sautee / carmelize onion, and soak cashews 5-10 minutes in boiling water. Add cashews to onion. Use pre-baked pumpkin or butternut (baking yourself makes a better base than using canned, but you may use canned if that's all you have). Add onion and squash with spices to a blender -- blend until smooth.

Cook pasta per box directions. Drain, and add to a glass baking dish or oven-safe skillet. Pour "cheese" sauce over, and bake on 400 10 minutes; if using, crack eggs over dish now, and bake until whites are opaque and yolks set.

Serve hot, dusted with turmeric and salt to taste. 

Stay warm, inside, and out -- and heal well or support before the need. The turmeric in this alone -- scientifically speaking -- soothes inflammation and warms the body, but so does the cooking method. Not to mention, a warm oven warms to coldest flat or home.

I also love Banza Pasta, as a celiac safe option, and doubly so for the taste and high protein content. The solid, slow-burning carbohydrates are valuable Winter fuel, and the protein makes this a whole meal, whether eggs are added or no. But then, egg yolks are wonderful powerhouses too. So in the end, golden, simmering, warm, is this dish. As a nutritionist, I tout Banza every day, and quite pleased to be a Nutritional Ambassador for the chickpea-powerhouse.

Tumble free,


Disclaimer : This post neither sponsored nor paid for by Banza or any other organization or food purveyor.


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