
The fall season provides us with plenty of ways you can add powerful healing foods into your diet, all the while adding delicious additions to your meals. Here are a few of my favorites…
Apples
Fall is made for apple picking, apple cider, apple pie and more. And with more than 7,500 types of apples available you can pick your favorites and add them to juices, salads, snacks or just enjoy them “straight up”. Not only are apples delicious and low calorie, but they are also packed with antioxidants including flavonoids. What does this mean for you? Well for starters, it could lead to an apple a day really keeping the doctor away! These antioxidants may help prevent chronic illnesses and slow down aging. Also, food scientists at Washington State University recently published a study that showed compounds in apples – particularly Granny Smith apples – may help prevent disorders associated with obesity. No matter how you slice, dice or juice it – apples are a seasonal fruit that should be on everyone’s must-buy list!
Dr. V’s Recommendation: Try eating apples the next time you get a sweet craving – they will satisfy you without the guilt. Want another easy way to get your apple a day? Try a scrumptious apple, carrot and ginger juice. It’s the perfect way to start your day and the ginger gives the juice a great zing to get your blood pumping!
Root Vegetables
Root vegetables are taking up major real estate in farmer’s markets and grocery stores during this time of year and you’ll want to be sure you’re taking advantage of them because your body will thank you. When I say root vegetables I’m talking about: beets, sweet potatoes, carrots, rutabagas and turnips. These easy to prepare veggies are filled with vitamins, beta-carotene, potassium, flavonoids and anti-oxidants. I want to take a moment to highlight beets. Though they’re available all year round their “peak time” is fall. And when you add them to your dinner plate you’re bumping up the nutrients in your meal – nutrients that may help prevent heart and liver disease, and increase blood flow to the brain and potentially reduce the risk of dementia.
Dr. V’s Recommendation: Fall is the perfect time to make roasted root vegetables. They’re not only easy to prepare they are also delicious to eat. Simply clean and slice your root vegetables, mix them up with extra virgin olive oil and roast.
Brussel Sprouts
Before you groan about this green vegetable that you probably tried to avoid as a child; do a little bit of online research and you’ll see there are an abundance of amazing recipes that include this powerful cruciferous vegetable! Beyond the wide availability of yummy recipes you can include them in, brussel sprouts also contain powerful cancer-fighting glucosinolates compounds along with antioxidants, phytochemicals, vitamins and minerals.
Dr. V Recommendation: I like my brussel sprouts all sorts of ways: raw, roasted, shredded, sautéed, and whole, the opportunities are endless. Try this easy and delicious brussel sprout slaw by shredding and sautéing them with sliced shallots and olive oil, then mixing in cooked and chopped lean turkey bacon. If you want to avoid meat and include protein, top your prepared slaw with a fried egg. Lip smacking and healthy!
Wishing you good health
Dr. V