As the cooler weather transitions in, I slowly transition the raw salads out. In TCM (Traditional Chinese Medicine), ideally you should eat cooling and warming foods during the cooler seasons and cooling foods in the warmer months. This doesn’t necessarily mean in the form of temperature or heat but the metaphysical concepts behind the food. I am not perfect with this form of eating for your constitution although my digestion and wellbeing is definitely happier when I eat cooked and warming foods during Autumn/ Winter.
It is no secret that a majority of my lunch and dinners are some sort of nourish-bowl. You can see the ideal components of a nourish bowl here. This bowl is satisfying and warming during the cooler days thanks to the additional of dried chilli flakes in the baked tempeh and the fresh garlic and ginger in the sautéed kale. I have used my favourite lupin and wild red rice tempeh in this recipe which is soy-free and locally made.