Nutrition
.jpg)
Five Recipes to Try This Autumn
By now, we all know the idea of eating seasonally is a good one. But, ever wondered why? We’re really interested in the ‘why’ around here.
Yes, seasonal produce definitively tastes better and – particularly, if sourced locally – is fresher. But, most importantly, studies have proven that nutrient density is higher in fruits and vegetables that are ripened naturally on the parent plant. When picked at peak ripeness, ergo, when produce has been afforded the time to mature naturally, it is more nutritious. The vitamins, minerals, and antioxidants in those fruits and vegetables are in greater concentration. Conversely, fruits and veggies grown outside of their natural seasons are not just manipulated to grow at any given time, in any given environment, but are oftentimes harvested early in order to be shipped and distributed to your local grocery store.
Think about it: our ancestors only had access to whatever produce thrived in the given season or climate. That natural cycle of crops and food availability supported their health and nutritional needs, as it does ours today. Things like squashes and root vegetables in cooler temperatures are conducive to soups and stews – warming, comforting, heavier meals for the fall and winter months. Alternatively, refreshing watermelon, lettuces, berries, and cucumbers keep us hydrated in the heat.
Here are a few fall recipes to get you inspired about eating the season. Click the title of the recipe to download the PDF.
This meal comes together quickly and is super satisfying thanks to protein-packed halibut and meaty mushrooms.
Few things pair better with nutty, roasted garlic than a deeply roasted brussel sprout – perfect complements to a piece of lean meat. This recipe requires little prep and can convert a skeptic of sprouts.
When roasted, this balsamic-marinated chicken strikes that perfect balance between salty and sweet. Paired with a twist on your classic slaw, using in-season butternut squash, it’s a fun, light meal for any day of the week.
When it comes to a simple, filling meal, a vegetable frittata fits the bill. This recipe calls for spinach, mushrooms, and broccoli, and a good dose of gooey cheese.
This hearty lentil soup gets its depth and richness from warming spices, like garam masala and turmeric. And it’s packed with gut-healthy fiber from a combination of lentils, chickpeas, and butternut squash. It comes together in one pot and you’re good to go.
.svg)