Autumn Recipes

Recipes for Autumn

These four recipes are my favorite meals for the crispy cool days and dark starry nights of autumn. Read the little bit of the info at the top of the recipes to understand why these foods are so good for you and sooo tasty. Autumn is the time to settle down, get your stuff in order, and enjoy the beauty of our Gallatin Valley.

Peace and Love,

Dr. Ron


Russian Cabbage Borscht
This beautiful soup is the perfect autumn meal. The wonderful ground dwelling beets, potatoes and carrots are combined with the yin-yang flavors for the Metal Phase: vinegar (yin), and both dill and caraway (yang). Delicious with whole grain bread and butter.

2 tbls butter 4 cups stock or water
1 ½ cups chopped onion 2 tsp salt
1 ½ cups thinly sliced potatoes black pepper to taste
1 cup thinly sliced beets ¼ tsp dried dill
1 large sliced carrot 1 tbls + 1 tsp cider vinegar
1 stalk chopped celery 1 tbls + 1 tsp honey
3 cups chopped cabbage 1 cup tomato puree
1 scant tsp caraway seeds

Place beets, potatoes, and stock in a saucepan and cook until everything is tender. Reserve stock.

Begin cooking the onions in the butter in a large kettle or pot. Add caraway seeds and salt. Cook until onions are translucent, then add celery, carrots and cabbage. Add reserved stock. Cover and cook slowly until all the vegetables are tender.

Add beets, potatoes and all other ingredients to the vegetables in the large pot. Cover and simmer for at least 30 minutes. Add seasonings to taste. May serve topped with sour cream.



Carrot Soup
The simplicity of this dish belies the deep flavor that develops from the alchemical mixing of carrot, orange, cardamom, cayenne and butter. A superb soup for nurturing the qi of autumn.

4 pounds carrots cut into 1–inch rounds 8 tblsp (1 stick) butter
1 cup chicken stock (optional) ½ cup fresh orange juice
2 ½ tsp ground cardamom 1 ½ tsp salt
¼ tsp cayenne pepper

Place the carrots in a large pan, cover with water, bring to a boil. Then reduce to a simmer until the carrots are very tender, about 30 minutes. Drain the carrots and place in a large bowl (you may want to reserve the liquid to use if the soup is too thick after pureeing). Add the remaining ingredients and stir well.

Transfer the mixture to a food processor in small batches, and puree until smooth. Return the puree to a saucepan and cook over low heat, stirring, until heated through, about 3 minutes. May serve topped with yogurt.


Potato-Cabbage Casserole with Dill
Potatoes and cabbage are maturing at this time of year with their dense yin energy. Dill adds a pungent yang tonic for the lungs. Sesame oil is cooling to the stomach. This is another timely and healthy dish for autumn. For a smaller casserole, cut down the ingredients in proportions.

1 large onion 1 tblsp sesame oil
1 small cabbage (1 ½ - 2 pounds) ½ tsp salt
3 pounds potatoes ½ cup chopped fresh dill
¼ tsp pepper (white preferred) ½ cup water
Options: rounds of carrots, bite-sized pieces of polish sausage, etc.

Preheat oven to 350 degrees. Chop onion into large chunks. Heat the oil in a heavy 6 quart stovetop-to-oven casserole. Add the onion and sauté over medium-low heat for about 4-6 minutes.

While the onion cooks, quarter the cabbage (cut out the core), then cut each quarter in half lengthwise, then cut across into one inch slices. Add cabbage to the onion, stir, sprinkle with salt and continue to sauté.

Wash and cube the potatoes. Add them to the casserole along with the dill, water,,and pepper. Cover and bake for one hour. Garnish with fresh dill and serve.



Beets with Horseradish and Sour Cream
The deep yin pungency of horseradish is especially beneficial for the lungs.

2 bunches of beets (6-8 small to medium) Boiling water
1 medium finely chopped onion ¾ cup sour cream
¾ tsp salt ¾ tsp freshly ground black pepper
2 tsp prepared grated horseradish

Wash beets well, leave skins on and an inch of the stem to prevent bleeding. Cook the beets in boiling water until tender. Then let them cool and peel the skin. Slice beets in ¼ inch pieces. Arrange the sliced beets in a bowl and top with the chopped onion.

Blend the remaining ingredients in another bowl and spread this mixture over the beets and onion. Serve chilled.

Best wishes for a gorgeous autumn to everybody!



Written by : Ron Davis