Fall is slowly but surely creeping in. Football has started. Not long from now the leaves will be changing colors and girls will be breaking out their sweaters and boots. Cooler breezes will begin to stir, and with this weather change comes a change in what fruits and vegetables are in season.
There’s a whole host of reasons why you should try to eat in season. High in vitamins and fiber, fruits and veggies are extremely beneficial to your health. Eating in season is also beneficial because, typically, foods that are in season haven’t traveled as far to get to your grocery store. Also, buying in season from local vendors is supportive of our local farms.
That being said, here are a few fruits and veggies coming into season this fall:
1. Eggplant. Eggplants provide around two grams of fiber per cup. Fiber helps with digestion and colon health, and most people don’t get nearly enough. While eggplant is delicious fried, you’ll want to avoid frying it if you’re focusing on your health. It soaks up oil really easily. You’re better off grilling or roasting this veggie.
2. Pumpkins. Yes, it’s fun to carve faces in them, but they can be a really good source of nutrition as well. The seeds contain omega-3 fatty acids which help to lower blood pressure and protects you from heart disease. Look up a recipe for roasted pumpkin seeds; they’re delicious.
3. Sweet Potatoes. Ah, sweet potatoes. People everywhere cheered at the invention of sweet potato fries and sweet potato casserole. This veggie is super nutritious; it contains vitamins A and C, manganese, fiber, B vitamins and potassium. Just remember that the sweet potato casserole that’s covered in marshmallows is probably not the most healthy option!
4. Apples. Apples are also high in fiber – they contain around four grams per apple. It’s best to eat them unpeeled. If the skin is removed, you cut your fiber intake in half.
Here’s a quick recipe using apples:
Apples (as many as you need for the number of people you’re serving)
A cookie sheet
Preheat oven to 275 degrees.
Line cookie sheet with parchment paper.
Remove the apple core.
Thinly slice each apple (about as thick as a potato chip).
Place apple slices on cookie sheet (one layer; don’t stack them) and sprinkle with cinnamon.
Bake for about 2 hours. Flip after the first hour so they are evenly crisp, and keep an eye on them to make sure that they don’t get too brown.
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