Fall Vegetables - A Delicious Bounty!
Because we can get most vegetables any time of the year, we may forget that certain vegetables are at their peak flavor in the Fall. A few of my favorite vegetables harvested in the Fall include eggplant, green beans, beets, parsnips, sweet potatoes (yams), and of course, winter squash. These Fall vegetables are high in fiber, helping us feel fuller, longer, and keeping our digestive system running smoothly.
The most popular Fall vegetables are winter squashes - butternut squash, acorn squash, and pumpkin, to name a few. Squashes are some of the richest sources of Vitamin A, beta-carotene (cancer-fighting), and immune-boosting Omega 3s (take that, flu season!)
I love squash for another reason, too – they can help keep sugar cravings in check. That’s because squash has a low glycemic index. It doesn’t spike our blood sugar, so we don’t get that rollercoaster of sugar highs and sugar crashes. In fact, the cell walls of squash contain polysaccharides – powerful nutrients that are anti-oxidant, anti-inflammatory and anti-diabetic (meaning they help regulate our body’s insulin). How cool is that?
You may even have a pumpkin or two hanging around the house, left over from Halloween decorations. If so, here’s another reason to consider cooking it: pumpkin seeds have tryptophan, which helps our bodies produce serotonin. Serotonin is a natural mood booster (important during the shorter days of Fall and winter) and can help improve our sleep.
Which are your favorites? Which haven't you tried?
- Boc Choy
- Brussels Sprouts
- Celery Root
- Swiss Chard
- Collard Greens
- Green Beans
- Sweet Pototoes
- Winter Squash
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