Freshly Squeezed

Get Glowing with Madeleine Shaw

By Alyssa Giacobbe

When it comes to autumnal eating, Madeleine Shaw makes eating well & looking good sound pretty easy. In her 2nd book, Ready, Steady, Glow: Fast, Fresh Food Designed for Real Life, the London-based health coach & best-selling author offers recipes for nutrient-dense & beauty-boosting meals that can be made in under 30 minutes.

Not only are these dishes to die for, but they also include some of our fave fall ingredients & recipes. Because as seasons change, so should what you eat. Here, Madeleine offers up a few easy ways to fall in love with some awesome autumn foods, as well as a delish fall recipe from Ready, Steady, Glow:

As seasons change, so should what you eat.

Root Veggies
Starchy vegetables like pumpkin, squash & beetroot are seasonal—which means they’ve traveled less distance to get to you, so it’s easier to buy them fresher.  Try Butternut squash. It’s a legit superfood. It’s full of significant amounts of potassium, which is key for bone health. And B6, which is essential for the immune & nervous systems. 

In the winter months, root veggies can help boost your exercise stamina & provide a host of antioxidants. Getting more of them is easy, too. Need ideas? Puree some pumpkin to put on top of your morning oats.  Shave fresh corn on the cob onto the top of some quinoa. Or grate sweet potato into your Bolognese.

Hot Water with Lemon
This is a super easy way to start the day off right. Lemon is majorly cleansing. And the warmth of the water helps spark internal heat that will keep you burning throughout the day. It’s easy to reach for coffee or food, but hydration should be the first step to get you glowing.

Ginger & Garlic
Colder weather often means colds in general. So, power up & give your immune system the super boost of support it needs! Both ginger & garlic are powerful anti-inflammatories that also sooth upset stomachs. They’re also delicious with sautéed vegetables!

Use promo code Origins50 to save 50% through December!

Zucchini is high in vitamin C, which we need more of to stay healthy when the mercury drops. It’s also high in fiber, so it’ll help you feel satisfied longer. Try adding cooked zucchini to soups or pasta. You can also put half a zucchini (or another green, like spinach or kale) in your morning smoothie!

Pears & Apples
Did someone say dessert?  It’s totally fair game in fall. Especially when it’s a crumble that’s made with stewed fruit like pears, which are high in fiber & full of mood-boosting B vitamins. Fruit for breakfast is another (slightly healthier) way to get your daily dose in.

Chicken & Bone Broth
Broth is rich in minerals that support immune function. It’s also incredibly healing for the gut. You can buy your broth—just be sure you're buying the liquid stock, not powdered—or you can make it. Never tried before? Just ask your butcher for bones, put them in water & add bay leaves. Voila!

It’s not food, but it’s definitely another thing we need more of in the fall (or anytime, really). That means considering subbing a cocktail for a cozy blanket & a book once or twice a week. Madeleine says she’d never suggest eliminating coffee entirely (that would be crazy talk!). But we do tend to abuse it more so when temperatures drop. So instead of 5 cups, go for 1 good quality, really delicious cup before noon.

PS: Because We <3 You
Get the Glow Guides, Madeleine’s new 8-week transformational program combining nutritional advice with life coaching & personal training, on iTunes & Google Play. Use promo code Origins50 to save 50% through December!

Jamaican Squash Soup
From Ready, Steady, Glow

What you need
2 tbsp. coconut oil
6 spring onions, finely chopped
2 tsp. allspice
3 garlic cloves, crushed
1 tbsp. freshly grated ginger
1 red chili, deseeded & chopped
1 butternut squash, peeled & grated
2 beefsteak tomatoes, finely chopped
1 400ml can coconut milk
500ml chicken or vegetable stock
juice of 1 lime
1tsp runny honey
crushed cashews & pumpkin seeds, to serve
salt & freshly ground black pepper, to taste

How to make it
Heat the coconut oil in a pan & add the spring onions, allspice, garlic, ginger & chili. Cook, stirring, for 5 minutes—if the garlic starts to burn, add a little water.

Throw in the grated squash, stir well & cook for a few minutes, then add the tomatoes with the coconut milk, a big pinch of salt & pepper & the stock. Bring to a boil then cook for 20 minutes until cooked through. Transfer to a blender & blend until smooth. Then stir in the lime juice & honey.

Heat in a clean pan—if you want it piping hot—then serve in bowls topped with cashews & pumpkin seeds.