Embrace the Shift from Summer to Fall!
Summer is an active season that often means longer days, outdoor adventures, social gatherings, and late nights. We move more, eat more, drink more—and often sleep a little less. As Fall arrives, our bodies naturally slow down, guided by shorter days and cooler air. This season encourages us to restore balance, get more rest, and settle into nourishing routines.
Fall is the perfect time to gently cleanse the body and strengthen the immune system in preparation for the colder months ahead.
This month, make cruciferous vegetables your go-to nutrient powerhouse! Broccoli, cauliflower, kale, and Brussels sprouts are rich in compounds that fight oxidative stress, reduce inflammation, support detoxification, and give your immune system a healthy boost.
Here is one of my favorite cruciferous recipes:
Quinoa Cruciferous Salad:
2 cups cooked quinoa
1 cup broccoli in mini florets
1 cup Brussels sprouts, grated or sliced
3 green onions chopped
2 cups kale, thinly sliced
¾ cup almond, chopped
¼ cup fresh oregano leaves
Dressing:
½ cup First-pressed virgin olive oil
½ lemon juiced
2tsp mustard
1tbsp fresh oregano leaves
2tsp apple cider vinegar
1tsp honey
1 small garlic clove
Salt and pepper to taste
Garnish (optional):
parmesan grated
Instructions:
1. Chop all vegetables.
2. Sauté the broccoli florets and Brussels sprouts in a pan at medium heat with a drizzle of olive oil and salt, for 2–3 minutes, until bright green and tender-crisp. Set aside.
3. Combine salad: In a large bowl, mix quinoa, broccoli, Brussels sprouts, green onion, kale, oregano, and chopped almonds.
4. Make the dressing: Place all ingredients in a glass jar and mix with a hand mixer until smooth.
5. Toss & serve: Pour dressing over the salad, toss gently, and adjust seasoning to taste. Sprinkle with grated Parmesan for added flavor!
Want my go-to detoxifying recipes? Just message me and I’ll send you the booklet!