January is a reflective and exciting month. We make resolutions to improve our lives in some way each year, and while our energy remains in the yin and quiet state of winter, we are also brimming with potential. Much like the wise roots of ancient trees, we are deeply nourishing ourselves for the burst of life about to come forth.

Winter nourishment is warm, slow, and deliberate. This same energy can be translated into the kitchen – cook times are longer, using low heat and less water. Think of the longer cook time as “infusing” food with heat. This helps to warm the body internally in the winter months – creating hearty stews and soups is an easy way to incorporate the slow, yin energy of winter in the kitchen.

Here are some seasonal foods to look out for:

  • squashes
  • potatoes
  • turnips
  • leeks
  • cabbage
  • spinach
  • kale
  • Swiss chard
  • collard greens
  • Brussels sprouts
  • carrots
  • parsley
  • onions
  • fennel
  • mushrooms
  • apples
  • pears
  • walnuts
  • black sesame seeds

Foods that nourish and warm the Kidneys (associated with Winter):

  • Kidney beans (yes, really!)
  • black beans
  • bone broth
  • lamb
  • chicken
  • black sesame seeds
  • and all of those wonderful dark, leafy greens listed above

Sniffle buster ingredients for soups: try anti-inflammatory plants like turmeric, ginger, and garlic (check out the Winter Squash Soup recipe below)

Other ways to warm up: sprinkle cinnamon on your coffee, cultivate warmth with others in personal and work relationships, lean into hygge (think cozy).

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Winter Squash Soup

Try this warming Winter Squash Soup. Even better, share it with people that you care about.

Ingredients

  • 1-2 winter squashes (about 2 lbs)
  • 1 tsp cumin seeds or powder
  • ¼ tsp cardamom seeds or powder
  • 1 yellow onion
  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 apple, cored and sliced
  • 4 cups hot water
  • t tbsp lemon juice
  • salt

Instructions

  • Preheat oven to 375°. Bake the squash for about 1 hour. Allow it to cool, then cut open, remove seeds, and scoop out the flesh.
  • Grind the cumin and cardamom (if using seeds).
  • Saute the onion in olive oil for 2-3 minutes, then add ginger, garlic, cumin, cardamom, and continue cooking for another 1-2 minutes. Add the apple and 4 cups of hot water, along with the squash. Cook for 10 minutes or so.
  • When the apple is soft, puree with an immersion blender (if you don’t have an immersion blender, you can eat as a stew or blend in a blender once it cools a little bit.) 
  • Season with lemon juice and salt. Add more spices as desired. Serve in your favorite bowls and eat in a cozy spot!