Fall Veggies and Vitamins
I don’t know about you, but I’m excited about fall. Don’t get me wrong, I love the sun and beach and we are in the middle of an October heat wave this week with 89-degree weather, lord help me. But I’m ready to put away to that kid’s sunscreen, those sundresses and enjoy fall’s colors and cool air.
I think my son might be excited too. He walked out of his preschool room today and wanted to make a run for it. He also, said “You’re welcome” at the end of class when the teachers said goodbye. Yes, he’s quite the character.
Every mom I know has been or is planning to go apple and pumpkin picking at some farm near bye. Does that sound like fun or what? Just as long as my kid doesn’t puke in the car on our way there it will be a grand time. Long windy drives still make him a little ill.
He got sick in the car driving to a friend’s house last night, but when he opened the door our family friend greeted my boy his first pumpkin and he responded, “You’re welcome.”
↓
Between pumpkins and purple veggies, I’m looking forward to exposing my boy to some new nutritious this season. Here are some of our favorite fall veggies and recipes:
Pumpkin Cake and Everything Else
Pumpkin is filled with antioxidants, beta-carotene, Vitamin C and Vitamin E. Just avoid that canned pumpkin mix, because it’s filled with sugar. This pumpkin cake recipe is divine and low sugar. But you might also want to make pumpkin soup, chili or stew. Of course, cutting a pumpkin always seems like trouble. This site has some great tips and suggests you slice a medium-sized pumpkin in half and then microwave it. Using electromagnetic waves can’t hurt?
↓
Beets
Beets are one of the healthiest foods and they’re in season. Woot Woot. They are a great source of fiber, Vitamin C, B vitamins, iron, folate, potassium to name just a few nutrients. These vitamins are good for your bones, liver kidneys, pancreas and nerve and muscle functioning. There’s nothing like a nice beet and goat cheese salad topped with pumpkin seeds
under a yummy vinaigrette. Boil these babies up for about 20 minutes and use the leftover water for a nice Ukranian Borsch soup!
↓
Butternut Squash
This hearty low-fat vegetable can go sweet or savory. It has a great amount of fiber and potassium which is great for your bones. Plus, its vitamin B6 boosts your immune system. Throw some cubes into your chicken soup if you get sick this season. Simply roasting butter squash with some oil is one of my favorite sides next to fish or steak. But stuffing butternut squash
is another delicious treat and easy meal to throw together. Try these recipes too: Stuffed Butternut Squash recipe one and recipe two.
↓
Artichokes
I’ve had a love affair with artichokes my whole life, don’t tell my husband. Ever since I was five I’ve looked forward to nibbling on its leaves, all the way to its heart. I love artichokes dipped in lemon, oil and salt. For a real treat make baked stuff artichokes. Artichokes are back in season
now so look out for them. They are loaded with antioxidants, fiber, folate, Vitamin C and K and so much more.
↓
Brussel Sprouts
These little green veggies sometimes get a bad rap but I think they’re pretty special. Brussel Sprouts have incredible health benefits and are cancer-fighting. They taste amazing sautéed with garlic or try this
Maple Roasted Brussel Sprouts with Toasted Hazelnuts recipe.
↓
The best way to get the most nutrients and vitamins out of your veggies is to eat them when they’re in season. Enjoy all the fun that comes with fall, including apple picking, pumpkin picking, cozy sweaters, long car rides where no one gets sick and of course, these yummy veggies. Original Article by Mommy Writer
