I’m in southern California this week, and what a change it is from the North East! I left deep autumn and in a matter of five hours arrived back in summer. Fire season is alive and well on the west coast, in more ways than one. An hour north of us, fueled by the Santa Ana winds, fires have ravaged hundreds of homes, Daytime temperatures push into the mid-eighties, and there has been no rain for quite some time. At night, the weather cools down to the low fifties, and even upper forties, typical of a southern California winter.
All of this presents an interesting challenge around food. During the day, because it is hot and dry, there’s a distinct need for watery fruits and vegetables. The moment the sun goes down, the temperature drops nearly twenty degrees, and our bodies are suddenly craving warmth. On a typical day, we have grain cereal for breakfast; lots of water, salads and fresh fruit during the day; and then a warming soup in the evening along with more grains, cooked vegetables and either a small piece of fish or stewed beans. A hot cup of herbal tea in the evening sends us to bed warm and hydrated.
Wherever you live, tuning into the rhythm of nature's patterns is important, and is far more valuable than constantly trying to apply a rigid model of eating.
Photo by Jody Hoy
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