If you’re from the South, you probably remember the  elders de-worming every one in the fall.  They took  “bitters” made  with nasty-tasting root plants as well as herbs and daily doses of  cod liver oil to keep the bowels ” regular.”    Some people get allergies,  particularly  in the spring,  at the height of high pollen counts.  By the time fall comes around, our bodies are ripe to be fortified for the winter’s harshness.

I live for spring and summer, when fresh vegetation is abundant and the days are long.  At the end of every summer I get a little bit blue, knowing that winter isn’t far behind and by mid-winter am usually in a pure blue funk.

That’s because I suffer from S.A.D. (Seasonal Affective Disorder), which happens because of  a chemical imbalance in the brain due to light deprivation.  I didn’t know about S.A.D. as a child and never understood the complexities of Winter Sadness,  a form of depression that arrives like clockwork when it gets cold  and the last leaves have fallen. Research has taught me that S.A.D.  affects millions of people, and the good news is there are a number of ways to control it.  Some people use light therapy in the winter to compensate for the lack of sunlight.  But food also has a strong correlation to how we feel physically, as well as emotionally.

In the fall, our bodies are ripe for fasting and cleansing our liver to prepare for the winter’s rest.  The liver is the organ that correlates to our emotions. Leafy green vegetables and root plants rich in vitamins and minerals  help cleanse the colon and liver by ridding the body of poisonous toxins that have accumulated.

You’ll see an abundance of leafy green vegetables like kale, collards and various cabbages in the market. All of these vegetables help to sweep the bowels and are loaded with nutrients. If you decide to do a fall fast, you can prepare your system by eating plenty of leafy greens a couple of weeks ahead of time. And you don’t have to load them down with pork to make them tasty.

Despite the common belief,  greens are delicious without meat, which clogs our insides and is not exactly conducive to fasting. Besides, meat  carries the very parasites that you want to get rid of.  Chef Angela Brown,  who competed on NBC’s  cooking competition The Chopping Block,  caters to all types of palates.  Although Angie does season her greens with turkey, she taught me some key ingredients that lend themselves to making collards without meat.  My sister Diane makes her kale with capers and red onions,  a delightful combination. Finally, you can eat your greens raw or cooked and they will serve your body well either way you choose.

Related posts:

1. Chopped kale with capers
2. Pomegranate – fall’s best fruit
3. Fall and vegetables