A harvest moon, falling leaves, or the morning dew that forms after a warm day and a cool evening, are all the signals nature sends to let us know summer is ending and fall has arrived.
And yes, in a true dance of nature, our bodies respond, and depending where we live, we may start to get a bit sluggish. Most especially in areas where the days get shorter and we are exposed to less sunlight, we will find our energy, our mood, and our cycles, rhythms, and bodily processes get a little out of sorts.
Our bodies are hard wired to recognize the end of summer and the coming winter, and tend to do annoying things this time of year, like store fat, need more sleep, and crave more comfort foods that are higher in carbs and calories, but there is hope.
Small changes in the intake of the foods we eat can counteract the sluggish fall syndrome and result in higher energy
levels, optimal weight management, and more harmonious patterns in the overall functioning of our body. Including some of the best fall foods can also alleviate the seasonal depression that sometimes wreaks havoc on our mental health during the colder months of the year.
Fortunately the fall season is loaded with super food options and my Harvest Moon Bread is made with some of the best autumn ingredients to ensure a healthier and happier transition as the seasons change.
This Harvest Moon Bread, actually tastes more like a cake than a bread, and it is also a vegan version, made with pumpkin, apples, spices and aquafaba, or bean water, as an egg white substitute.
Pumpkins with Vitamin A, C, and E are great supporters of our immune system, helping to ward off germs and illness during the colder months. Pumpkin is also one of the best sources for tryptophan, an amino acid that supports the pro- duction of serotonin, helping to alleviate seasonal depression.
And of course, we already know an apple a day is beneficial for our health but the newest research points to a unique plant compound, epigallocatechin gallate, (EGCG) found in apples for helping with weight loss and for preventing inflammation and disease.
Personally, I think the dark chocolate glaze really is the icing on the cake though. I use pure dark chocolate, packed with many of the important minerals, including iron, magnesium, zinc, copper and phosphorus, and with very high level of flavanols and polyphenols. When this amazing glaze combines with the power of the pumpkin, apples, and spices, my Harvest Moon Bread, is the answer to staying healthy with the best of fall foods.
HARVEST MOON BREAD
- 1-2/3 cups all-purpose flour
- 1-1/2 cups brown sugar
- 1 cup chopped peeled of your favorite apples
- 1 cup pumpkin puree, canned or fresh
- 1/2 cup aquafaba (chick pea or bean water)
- 1/3 cup olive oil
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon grated ginger root
- 1 teaspoon grated turmeric root
- 3/4 cup finely chopped almonds(optional)
- sprinkle of sesame seeds if desired
- DARK CHOCOLATE GLAZE
- 8 oz dark chocolate
- 1/2 cup water
- 1 teaspoon vanilla
In a large bowl, combine the flour, brown sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another bowl, whisk the pumpkin, aquafaba,(chick pea water), olive oil, vanilla, grated ginger root and grated turmeric root. Stir wet ingredients into dry ingredients until moistened. Fold in apples and if using almonds, fold almonds in at this time. Pour into a greased 9x5- in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool for 30 minutes more. Make Dark Chocolate glaze by melting dark chocolate, water and vanilla slowly over a double boiler. Cool for a few minutes then pour over Harvest Moon Bread and let is set until firm. I like to sprinkle with sesame seeds to add a little more power.
