Spiced Autumn Therapy

As we enter the fall season, many of us find ourselves at the local coffee shop ordering pumpkin spice lattes, which conjure a warm feeling of jumping into a pile of autumn leaves. The happiness mindset evoked by holding the coffee cup between your hands and smelling this warm spicy aroma, is by definition, aromatherapy. Pumpkin spice is a blend of ground cinnamon, ginger, nutmeg, allspice and cloves. Individual spices or pumpkin pie spice can also be used with oatmeal, baked goods, a few teaspoons pumpkin in your 4oz of daily Greek yogurt, in your stevia sweetened baked apples, sprinkled on top Ezekiel toast, in coffee/tea, soups/stews and more! Stress relief is one of the key benefits of our sense of smell, and the therapeutic effect of herbs such as peppermint, chamomile and, yes, even that pumpkin spice latte, plays a key role.

The therapeutic effects of spice have been known for centuries, and studies have shown that incorporating spices and herbs into your meals may be the way to receive this medicinal benefit. While the two terms herbs and spices are often used interchangeably, herbs are traditionally the leaves of plants (like basil) while spices can come from other parts of the plant, including the roots, seeds, bark, buds, stigma of flowers and berries (like nutmeg or cinnamon). One of the benefits of using herbs and spices to season foods is that this practice can reduce the amount of less healthful items, such as sugar, fat and salt, that would otherwise be needed to flavor your meals. Spices and herbs are also known to be rich in antioxidants, substances that can protect the body against oxidative stress and inflammation. Many people think their main sources of antioxidants are brightly colored fruits and vegetables, but don’t realize that even small amounts of herbs and spices can contain significant amounts as well. As is recommended with fruits and vegetables, you want to use a wide variety of herbs and spices to obtain their full benefits. To incorporate more herbs and spices, try experimenting with different international cuisines to find new favorites and flavorful combinations. The following recipe is one I acquired while living near the Sault Ste. Marie ship locks. This area is rich in history of French trappers and fur traders. They carried with them portable pouches of spices and non-perishable root and squash type vegetables to stay healthy during the winter months. Every time I make this recipe it conjures up good memories of fall, sitting in my favorite restaurant "The Voyageur" on the locks and hearing the freighter horns blow in the crisp air. This soup was so good that not one drop could be allowed left in my bowel, so I would pick it up and drink in the last remnants. I would then proceed to order another simple yet tasty bowel.

Ingredients

• 1 T extra virgin olive oil

• 1 small butternut pumpkin

• 1 large carrot

• 1 large potato

• 1 large onion

• 2 large garlic cloves

• 4 C of salt free homemade chicken stock

• 1 Masses vegetable stock cube dissolved in 1 tablespoon of hot water

• 1t freshly grated fresh ginger

• 1/8 t freshly grated nutmeg

• 1/4 t allspice

• 3 whole cloves

• 1" cinnamon stick

• 3 white pepper corns

• 2 tablespoons Greek Yogurt (optional for garnish)

• parsley sprigs (optional for garnish

Directions:

1. grate whole cloves and then fresh ginger on a fine spice grater.

2. place whole cloves, pepper corns, cinnamon stick, allspice, and grated nutmet in a coffee mill and process until fine. Set aside

3. Coarsely chop vegetables onion and garlic.

4. In a large stock pot, gently sauté onion & garlic in olive oil and cook till translucent.

5. Add combined spices by sprinkling over onion and cook for one minute

6. Add all the prepared vegetables and the chicken stock, then bring to the boil.

7. Lower the heat, cover with the pan lid and simmer gently until the vegetables are tender (approx. 35-45 min). Check doneness with a fork, which should glide pierce the pumpkin.

8. Place entire cooked ingredients, including liquid, in a glass blender.

9. Blend the soup and transfer back into stock pot to quickly heat prior to serving so its nice and hot.

Serving suggestion: Ladel soup into a simple pottery bowl, place a dollup of Greek yogurt in the center, sprinkle with reserved spices and top with a parsley sprig. Serve with salad & a sliced of Ezekiel buttered toast sprinkled with spices. *Please note: not all herbs and spices have been studied for their effectiveness or safety – consult your doctor.