Southern California isn’t exactly known for it’s blustery Fall season. It’s more known for, oh I don’t know… fires. Heat waves. Offshore winds and good surfing. People often complain saying they miss leaves changing, sweater weather, and hot apple cider. I’ll hand that to you. Changing leaves are gorgeous, I certainly have some sweaters which do not see much action outside of my visits to Northern Idaho, and I’ll pass on the apple cider and continue enjoing my morning cup of coffee (also… Good Earth Sweet and Spicy Tea! It’s so seasonally perfect and another one of my Costco Favorites! )
Instead of complaining about all the Fall things we miss here in CA, I’ve decided to take it upon myself to create some warm autumn friendly meals. When it’s 95 degrees in San Diego (and, for the record, NO A/C), the last thing you want to do is turn on the oven to roast your beets and butternut squash.
My solution is to find ways to incorporate the abundance of fall produce in fresh, no-cook recipes.
Here are some examples of previous sweltering fall-inspired dishes:
Persimmon and Pecan Breakfast “Cereal”
This slaw would be a perfect healthy addition to any holiday meal due to its high fiber content and digestion-friendly ginger and raw, fermented apple cider vinegar. My 15 month old son LOVES it to the delight of my mama-chef-nutritionist heart. I know that this is giving him a wonderful health boost, especially during cold season! Another great use would be to toss with some cooked quinoa or brown rice for a hearty lunch, or in a grilled chicken salad with some zesty arugula.
Tangy Harvest Slaw
1 fuji or honeycrisp apple, grated
4 medium carrots, grated
2 small beets, grated
1/2 orange, zested and juiced
1/2 c. raisins (golden or regular)
1 inch ginger, finely grated (don’t have one of these yet? Christmas is coming!)
2 Tbsp. apple cider vinegar
sea salt to taste
coconut flakes for garnish.
- It’s easy! Just toss these ingredients in a bowl and let chill for a couple of hours for the flavors to combine well.