Fall is the time of harvest and a great time to take the family to the farmers market to taste what is fresh in your area. Explore the fantastic food options Autumn provides with these three recommendations.
- APPLES: We love apples but I am always wary of them in the grocery store. I look at ’em, feel ’em, buy ’em, and then take a bite… and 7 times out of 10, mushy mush. Yuck. But in the fall, my odds go up to almost 100% that I am going to have that crisp snap when first biting. YUM! The apple’s skin is packed with nutrition and fiber. Raw apples with the skin contain up to 300% more vitamin K, 140% more vitamin A, and 110% more vitamin A. I could give you a few recipes but our friends at the FoodRevolution Network have a zillion ideas of how to prepare them.
- BRUSSELS SPROUTS: Living in northern California, Brussels sprouts are a common side dish during the fall. From the cruciferous family, their glucosinolate content (antioxidant properties) is at its peak during the fall season. They are loaded with vitamins A, K, C, and B6. These petite greens have been shown to help mitigate heart disease, boost the immune system, and even fight cancer. There are a million ways to prepare them but I have developed my own oil-free way of roasting them that assures a crispy outer layer and a meaty, sweet interior. My dog loves them! Send a request through this post and I send you the recipe!
- SQUASH: Squash is awesome, currently in season, inexpensive, and a nutritional powerhouse. One cup of cooked butternut squash has only 83 calories and provides 7 grams of filling fiber, so it’s an excellent food to keep you healthy & trim. All squash is considered starchy vegetables that will keep you satiated on your plant-based diet during the fall months. Check out how to make a delicious oil and dairy -free risotto and butternut squash recipe here!