My Favorite Fall Recipes

While saying goodbye to summer is always bittersweet, it helps to have delicious home-cooked meals to look forward to!

This week I’m thrilled to share with you a few of my favorite recipes that are especially delectable when the fall season falls upon us.

Read, cook, enjoy, and share your recipes with us in the comment box below!Autumn Detox Salad

Mix any or all of the following in a bowl:

romaine lettuce, celery, fennel, escarole leaves, radishes, watercress, cucumbers

Add one of the following dressings of your choice:

Lemon Mustard Vinaigrette: olive oil, lemon juice, Dijon mustard, and coriander

Apple Cider Vinaigrette: apple cider vinegar and olive oil

Asian Vinaigrette: toasted sesame oil, soy sauce, rice wine vinegar

Millet-Cauliflower Mash

Rinse 1 1⁄2 cups millet.

Dry roast in a large pot, then add 5 cups water.

Add 1 tsp salt and 1 head of cauliflower, chopped up into small pieces.

Add more water if needed to cover cauliflower.

Bring to a boil, then cover and simmer for about 2 hours or until it becomes a mashed potato-like consistency.

Walnut-Onion Gravy

Heat olive oil in a skillet.

Add 1 chopped onion and 1 tsp tarragon.

Sautee over medium-low heat until onions are nearly tender.

Add 1 cup chopped walnuts and raise heat to medium-high.

Add 3 tbsp arrow root powder or buckwheat flour, or a mixture of both.

Continue cooking and stirring. Remove from heat and add 1 cup water slowly.

Cook for another minute or two until mixture thickens.

Add 1 tbsp tamari and mix.

Sweet Squash Rings

Preheat oven to 450 and cover cookie sheet with parchment paper. Slice 1 delicata squash into thin rings, removing the seeds from the inside of each circle.

Lay squash rings out on cookie sheet and season lightly with olive oil, salt, and pepper.

Roast for 20-30 minutes, until juices bubble and the rings brown on the bottom.

Carrot Ginger Soup

Heat olive oil in a large pot and add 1 chopped onion and 4 inches of chopped ginger root. Sauté until onion begins to soften.

Add a whole bag of chopped carrots (about 20 carrots) and 1 quart of vegetable stock.

Add some water if needed.

Bring to a boil and then simmer covered for a half hour or until carrots become soft.

Remove from heat and puree with a hand blender.

Ready for more food support?

Don’t forget that recipes like these are only one part of an entire system designed to help you eat in sync with your cycle all month long!Stay in the loop and get more recipes like these by subscribing to our complimentary weekly women’s health newsletters:[gravityform id="3" name="Get on the road to hormonal health!" title="false" description="false"]