Winter: The Perfect Time to Nourish Yourself

by Michelle Vysohlid

Spring, summer, fall. Spring, summer, fall. To me, this would be the ideal rotation of the seasons. I am not a winter person. But that said, I have learned to embrace what this arctic season does have to offer. If you are like me, you are probably wondering: what could this be? Over the years, I have found much to love about winter, and I think when you read on, you will agree! First, without winter, how could we enjoy all the cozy things? It is that chilly bite in the air that has us appreciating that warm cup of cocoa or early nights on the couch with snuggles under the fluffiest of blankets. There is the crunch of snow underfoot, and honestly, we have to agree everything looks beautiful covered in the white stuff.

When it comes to our health, we instantly think cold and flu season when we think of winter. But winter is the perfect time to nourish ourselves. There are plenty of root veggies, and these veggies heal not only with nutrients but with their grounding and warming effects. We should choose a variety of these vegetables this time of year. Soups, stews, and roasted vegetable medleys all warm us from the inside, bringing us closer to earth and providing many nutrients that are needed at this time of year.

This issue, I am sharing an immune-boosting soup with you, using buttercup squash. Hello beta carotene (which converts to active vitamin A, critical for your immune system to be operating at its best), fibre, vitamin C, and more! I love buttercup as it is not a commonly chosen squash. I also use garlic, onion, and leeks for their prebiotics and immune-boosting properties. Prebiotics feed the good bacteria in our guts. When these bacteria are flourishing, we are healthier!

You will also find ginger in this soup; it is warming and soothes any inflammation we are experiencing when sick or fighting an illness. One other essential ingredient is broth. You can make your own veggie or bone broth or choose a sugar-free option from the grocery store. I like to top my soup with raw pumpkin seeds for added zinc; zinc is a powerful immune booster. What I love most about this recipe is that it is so simple. The hardest part is roasting the squash! You can find the recipe on page 39.

We are delving deep into immune and gut health this issue. The two tie into each other. I will explain how in my Q & A feature on page 35 and I will also share some easy tips you can start implementing right away. For immunity supporting foods, see page 14 and check out page 18 for some simple ways to illnessproof your home this season.

This winter season, I challenge you to look to what Mother Nature is providing and incorporate a variety of in-season denser foods into your diet. Remember, when it comes to health, sometimes going back to the basics is all we need.

MICHELLE VYSOHLID is a functional holistic nutritionist and IHN graduate focusing on women’s health. She utilizes a holistic approach to healing and incorporates new technologies such as DNA testing. She practices at Abaton Integrative Medicine in beautiful downtown Oakville. She also resides in Oakville with her two children, her husband, two cats - Beans and Luna, and Louis the Frenchie. In her spare time, she loves to cook, hit the weights, spend time in nature, ride her bike, hike, and explore local parks. Her dream is to one day live by the ocean as there is no better healing energy.