After the solemnity of Yom Kippur, we move right into celebrating the joyousness of nature for Sukkot.
What is Sukkot?
Sukkot is a seasonal harvest festival with links to agriculture and nature. It is also known as the Feast of Booths and Feast of the Tabernacles.
The act of constructing a Sukkah and serving and enjoying our meals in the Sukkah connects us to nature. The blessing of four plants is another experience of nature: a date palm, myrtle branch, willow branch, and citron fruit.
Connecting to Natural Foods for Sukkot
This holiday is an opportunity to connect to the natural world, which more and more of us are craving these days. What better way to do that than through food?
The wonderful simplicity of this holiday can get lost in the shuffle of life during this time of year. By connecting to the natural world around you and the food it contains in some way, however small, you can celebrate Sukkot. Below are my favorite suggestions.
7 Ways to Connect to Natural Foods for Sukkot
- Fill your plate with plant-based foods including fruits, vegetables, starchy vegetables, tubers, intact whole grains, and legumes. (The more you have on your plate that is healthy, the less room there is for food that isn’t!)
- Appreciate simple starches that are available at this time of year–potatoes, sweet potatoes, pumpkins, and squashes–by serving them baked with minimum added oils and adding healthy sides.
- Serve healthy whole grain breads at your table. This post has recipe links to some of my favorites!
- Make Etrog jam or Etrog liqueur after Sukkot. (You can find more details on Etrog here.)
- Enjoy foods as close to nature as possible: minimally processed, if at all, in a way that does not detract from the nutritional value of the food or add any harmful components.
- Visit a nearby farm to look at the crops, plants, and trees, speak with the farmers, and buy food for your Sukkot table.
- Ferment something to enjoy during Sukkot. Pickles, sauerkraut, or kimchi would all be great options! You can learn about fermenting by reading my favorite fermentation book.
In the comments, tell me how you plan to connect to natural foods for Sukkot this year.