Autumn is the time of renewal, the time to be inspired by the magic of new beginnings. It is a beautiful, fascinating time when we can discover the most magnificent natural landscapes covered in golden colours and flooded with sunlight.

The food should be light, warm and easily digestible for a mild detox to relieve your digestive system. The focus should be on alkaline foods to reduce accumulated body inflammation. Fresh and vegetarian foods are the best to nourish the body and mind. We should avoid fermented products, processed products, acidic foods, fried and heavy foods. Eating local and seasonal veggies is a “mindset” and the best for the body. I developed a light recipe made from brown lentils and pumpkin for this issue.

Health benefits of pumpkin

The pumpkin is not only suitable for Halloween decoration but also very healthy, with vitamins and minerals such as potassium and magnesium that are good for the heart, muscles and nerves. Thanks to its primarily orange colour, beta-carotene is also contained in large quantities: it has an anti-inflammatory and antioxidant effect. Combined with the brown lentils, a source of protein, other vitamins and fibre, it is a perfect dish for starting the autumn detox.

Ingredients:

• 250g brown lentils
• 2–3 carrots
• Onion
• 5–6 garlic cloves
• 2 tsp cumin powder
• 1 tsp curcuma
• 1 tsp coriander powder
• 1 tsp paprika
• 3 tbsp of sunflower oil
• Salt, pepper or chilli

Preparation:

Soak the lentils in water for 24 hours, then take them from the water and wash them. Chop the onion, the garlic and the carrots into small cubes, prepare all the spices and set aside.

Cooking:

Put the oil in one pot; add the onion and, after 5 minutes, the garlic, the carrots and the spices. Stir fry for about 10 minutes, then add the lentils and cover with water. Let it cook for 25–30 minutes. Add salt.

Tip: If you have leftover lentils, you can freeze them in portions.

Ingredients:

• 1/2 pumpkin
• 1/2 Greek vegan cheese
• 1 twigs of thyme or 1 tsp of dry thyme
• 1 tbsp of pine nuts
• 1 cup white wine
• 2 tbsp olive oil
• 1/2 cup water
• Salt and pepper

Preparation:

Cut the pumpkin into small slices, put in one baking tray, add olive oil, spices, pine nuts, cheese, wine and water and put into the oven at 180ºC and bake for 30 minutes.

Tip: You can get the vegan Greek cheese at the Intermarché or Celeiro in Portimão or Natur Boticae in Lagos.

This article was written for Tomorrow Algarve
https://tomorrowalgarve.com/orange-autumn/