Wednesday, October 26, 2011

Fall Veggies

You already know this...but fruits and vegetables are seasonal.  They are best-tasting and best nutritionally when they are harvested at the right time in your region.  So, here in Texas, it's no longer time for tomatoes, yellow squash and peaches.  It's time for these four fall superstars (all of which I LOVE)...
  • Butternut squash:  This one packs a lot of fiber, potassium and beta-carotene into its distinctive shape.  Mash it together with potatoes.  Or roast it and toss with whole wheat pasta, sage and olive oil.
  • Brussels sprouts: Good ones are great steamed whole, but try shredding them and sauteeing with a little bacon.
  • Pears: It's not all about apples.  And pear's aren't just for eating out of hand.  Poach them for an elegant dessert.  Toss into a salad with blue cheese and walnuts.  Or slice onto a sandwich with a spread of almond butter.
  • Beets: They're red thanks to beta-cyanin...thought to fight cancer.  Other good stuff in these root veggies improve blood flow to your brain to keep it sharp.  Throw these guys into a fall salad...shredded with apples or roasted with carrots. 

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