The Autumn Issue // Turning Over A New Leaf With October’s Sneak Peak

“Life starts all over again when it gets crisp in the fall”

~ F. Scott. Fitzgerald

Summer stretched its way well into September this year, but with picnics transforming into festive feasts, fruit stands to farmers markets and the last harvest of our heirloom tomatoes giving way to crisp green apples on our tree, autumn has officially arrived!

transformation

With fall’s striking colour palate and vibrant superfoods, it is the embodiment of transformation, intensified by the weekend’s blood moon and is the perfect time for us to undergo a personal renewal in health.

  • Whether you follow astrology or not, the message in the overturn of seasons and recent lunar eclipse is this: changing, shifting, transforming. ¬†Something that I couldn’t deny if I tried, as I concluded one job the day of the eclipse and began a fresh one the day after. If there can be one thing for sure: October is calling for change!
This season we’re inspired by the comforts of fall as we revive our cozy sweaters, steep warming teas and venture along the escarpment as it transforms itself into an easel of energetic reds, yellows and greens. This is your sneak peek into what’s to come!
fall hike

While fall is a favourite month for many, those of us who would thrive in an eternal summer, may need a little boost as we embrace this season which is precisely what I’ve set out to do. To soothe our summer spirits with true comfort foods that nourish the soul AND body with plenty served up through the coming weeks. From thin crust pizzas to hearty soups and rustic sweet potato fries, we’ll fall in love with fall all over again. I guarantee it!

pumpkin muffins

As a taste of the fall flavours to come, I whipped up these pumpkin spice muffins for a morning indulgence to welcome the first day of autumn. Topped with coconut oil and spread with pumpkin seed butter, these aromatic muffins filled the kitchen with an intoxicating scent of the season.

I adapted Jesse Lane’s recipe to make it gluten-free using a mixture of oat and brown rice flour, swapping the honey for its more heat stable counterpart; maple syrup and adding cloves and nutmeg to spice them up. For the topping I sprinkled raw, unsalted sunflower and pumpkin seeds and dusted them in cinnamon. As baked goods are a treat (especially for breakfast) I made just half the recipe to enjoy through the week and you can find it all here:

Apple Cinnamon Muffins

~*~

Of course, we can’t forego all of the festivities as we celebrate the season by dishing up a healthy dose of Thanksgiving and Halloween posts and all things autumn inspired!

Whether you’re clinging to every last bite of summer or are graciously welcoming in the new season of plump pumpkins and sizzling ciders, embrace the change both in season and your own diet and lifestyle! It’s change, after all, that creates transformation.
Falling for our first day of autumn,
Suzanne Eden

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