Warming up to Autumn's Chill

What's not to like about autumn? At least it's beautiful here in the Northeast. The trees are blazing into a rainbow of color, the apples are scrumptious, and pumpkins are piled up for sale everywhere you look.

But getting used to that chill in the air? Sometimes that's not so easy. Especially this year. With the price of heating fuel, it's hard to rationalize turning up the thermostat when people tell you to just put on a sweater.

If, for you, cozying up to autumn's chill is simply not that simple, why not try some of these tips to get that blood circulating again?

1. Moving your blood around the old fashion way: moving around. More and more studies are proving that yes, indeed, exercise is good for us. Even light exercise like gentle walking can help get your blood circulating, not just while you're doing it but for a few hours afterward. And if you exercise regularly, you can help improve your circulation overall, which will get that warm blood out to those chilly little fingers and toes. If you get cold while you're sitting around at home watching TV, reading, or doing any other sedentary activity, take breaks to get up and move around. This is not just good for your circulation, but for your back as well.

2. Indulge in a warm cup of tea. Sometimes just holding a hot mug makes me feel warmer all over. And some teas, like ginger, are reported to zing up your circulation. To make the most effective warming ginger brew, boil a couple of ginger root teabags (I use Celebrations ginger root tea, which I buy at my local health food store) in about a cup and a half of water. Bring the water to a boil, then let simmer for 10 minutes. This brings out more of the ginger root's medicinal qualities. You can achieve the same effect more economically by buying fresh ginger root (available at nearly every store that sells produce), and boiling about an inch of the peeled root in a pot of water, same as above. And as far as liquids go, you may want to try cutting down on your caffeinated beverages. These can constrict the blood vessels that feed your hands and feet. Also make sure that you're drinking enough water. Dehydration does your body no favors, and can make it harder to get warm.

3. Using strategic heating devices. Sometimes when I get cold in the house, I wear a Polartec ski cap. It's light, soft, and I really don't care what I look like when I'm at home. And, since most of the body's heat is lost through the head, it keeps me warm. Long underwear is something you might want to give a second thought to, as well. No, not all of it is the thick, waffle weave stuff you remember from way back when. Some of it is very thin, and some of it is really pretty. Check out landsend.com for some of the newer styles.

4. A heating tip from our ancestors. Back in the colonial days, people used to go to sleep with bricks heated from the fireplace at the foot of their beds. While a brick might be a bit cumbersome (not to mention a stubbed-toe risk), you can use a microwavable heat pack to accomplish the same goal of trapping heat underneath the covers with you. You may be able to find one in your local pharmacy or online. Note: if you are prone to hot flashes, you may want to avoid stoking up your problem with an extra heating source.

5. Warm up your diet. Eating hot, hearty meals like stews and thick soups can not only make you feel warmer, it's also comforting as the days get shorter and the nights get cooler. Adding hot spices (if you can tolerate them) can boost warming because they contain a chemical called capsaicin, which not only improves circulation but ups your endorphin levels as well. Endorphins are chemicals in your body that make you feel good.  

Feel good by trying two of my favorite "warm up" recipes for when the temperatures start to fall. (Note: if you continue to feel unusually cold, maybe it's time to see your doctor for a checkup. Some medical conditions can impair circulation.)

Jamaican Chicken Stew (courtesy of Cooking Light, serves 4)

This recipe is meant to be low fat and quick, hence the use of canned tomatoes and beans. If you prefer not to use food in cans because of the possible effects of the plasticizers used in the linings, then substitute the equivalent in fresh chopped tomatoes and pre-cooked black beans.

Ingredients:
2 teaspoons of olive oil (extra-virgin is preferable)
1 cup of chopped onion
1 large garlic clove, minced (or add more to taste)
1 pound of skinless, boneless chicken breast, cut into bite size pieces
1 teaspoon of curry powder
1 teaspoon of dry thyme
½ teaspoon of ground allspice
½ teaspoon of crushed red pepper
½ teaspoon of cracked black pepper
½ cup of dry red wine (if desired)
2 tablespoons capers (I don't like capers so I don't use them)
1 (15 ounce) can of black beans, rinsed and drained
1 (14.5 ounce) can of diced tomatoes, undrained
cilantro sprigs (optional)

1. In a bowl, combine the chicken with all of the spices (except for the cilantro).
2. Heat oil in a large, nonstick skillet over medium-high heat. Add onion and garlic, and sauté three minutes or until tender. Add chicken mixture to pan and sauté for four minutes. Stir in wine, capers, beans and tomatoes. Cover, reduce heat, and simmer for 10 minutes or until tender.

This is really good served with rice, preferably brown rice, and/or homemade cornbread. Add the sprigs of cilantro on top if desired.

Laurie's Lentil Soup

I started making this when I was living on my own for the first time, and money was tight. I still make it now, embellished a little bit, but it's still the same basic recipe. This makes for a really big pot. If you want to make less, just cut the ingredients in half. This hearty soup is good with cornbread or biscuits, and extra yummy sprinkled with fresh  grated Parmesan cheese before serving.

Ingredients:
olive oil
2 or 3 carrots
2 stalks of celery
2 white potatoes
1 large sweet potato
1 large onion
2 or 3 large cloves of garlic
1-½ cups of dried lentils
10 cups of water
2 cans of condensed cream of mushroom soup*
oregano to taste
basil to taste
3-4 bay leaves
red pepper flakes to taste
salt and pepper to taste

1. Rinse and drain lentils; set aside.
2. Peel and chop all vegetables into bite size pieces.
3. Heat olive oil at the bottom of a large soup pot (6- 8 quarts); sauté onion, garlic, and celery until soft.
4. Turn down heat. Add soup, water, and lentils. Stir to combine.
5. Add prepped vegetables. Bring soup to a boil, then lower heat, add spices, cover and simmer for about an hour.
6. Using a potato masher, puree some of the vegetables in the pot (how chunky you want to leave it is up to you.) Adjust spices to taste, then simmer another half-hour.

* Try to use canned soup with low-sodium and no MSG. If you prefer not to use cams, then substitute by adding an additional white potato, a  Half cup of fresh mushrooms, sliced and sauted, and a cup of milk or cream instead of one of the cups of water. Add your milk or cream during the last half hour of simmering.