Fall is definitely in the air and with it brings bright crisp days filled with pumpkin patches and delicious comfort foods like soups and stews.  The American Heart Association recommends eating eight or more fruits and vegetables each day.   Fall is a great time to take advantage of locally grown seasonal fruitS and vegetables like root vegetables (beets, carrots, sweet potatoes, rutabaga), winter squash (butternut, spaghetti, acorn) and cruciferous vegetables (cauliflower, brussels sprouts, broccoli, cabbage).

top 3 reasons why you should be eating with the season.


Seasonal foods are picked at the peak of freshness and they also provide us the with natural cleansing and healing abilities right when we need it.


Since seasonal foods are more readily available, they are usually less expensive to purchase.  Think about how expensive blueberries are to purchase in the winter vs. late summer.


Many local farms are able to provide grocery stores with their produce.  Look for signs that say local and support your local farmers.

For more seasonal recipes, check out my seasonal detox programs which are filled with over 75 seasonal whole food recipes.  

This recipe is taken from the fall detox.  I hope you enjoy it as much as I do!



thai butternut squash soup recipe


1 acorn squash

1 butternut squash

1 onion

1 carrot

2 cloves garlic

2 Tbsp. coconut oil

3-7 cups vegetable broth

1 ½ cup coconut milk (use canned for a rich flavor)

½ -1 teaspoon red curry paste

1/3 cup cilantro


Wash squash; bake halved squash at 350 for 45-50 minutes until tender. In a large pot, sauté onions, carrot, and garlic in coconut oil. Add 3 cups vegetable broth and coconut milk. Mix in red curry paste. Then add cooked and cubed squash, cilantro and blend well.  Add extra vegetable broth to get the consistency you want.  It tends to thicken in the refrigerator.

A time saving tip is to buy pre-cut butternut squash and skip adding the acorn squash.