[Klara]

Very interesting to see commonalities around the world. My background is Hungarian, and ALOT of foods also begin with the roux - but the Hungarians add loads of paprika - not all those fiery spices you've mentioned for cajon food. But delicious, imho

But since starting mb, I've hardly used paprika (and I never believed I could cook without paprika!!!!) - and the truth is I only do roux when I'm cooking for non-mb people, as lately I've not been using flour if possible. (no, I'm far from my goal, as will eat if others cook it!!!)

Now if I want to thicken soup or any other food, I will add a grain, oatmeal is the easiest, but I prefer rice - or just blend the soup up, or use as you mentioned pumpkins or other kinds of heavier types of vegetables.

By the way, kasha is a wonderful winter grain - and tofu is cooling, so I wouldn't use that if I were trying to create food for warming. Also cooking food longer, using more oil, baking - all add warmth to food and to the eater.

And there was no mention of the body moving more during the colder months. I'm sure there's a desire to stay under warm covers, but seems to me invigorating work (shoveling snow??? nah) to keep the body moving would also help warm one up.

Klara