Fall flavors are here: pumpkin spice lattes, pumpkin beers, and hot apple cider. Of course, there are also real foods in season, and they taste pretty good.
Seasonal superfoods are abundant in autumn. Many of the flavors spice up drinks and treats, but on their own, they can add plenty of color, nutrition, and variety to your diet.
Let’s start with the obvious: pumpkin and squash. Let’s throw sweet potato into the mix as well. Even carrots. They are all loaded with vitamin A and vitamin C. Each of these veggies is also a decent source of potassium and fiber and can be used in several ways.
Cruciferous vegetables are also in season, and they are a mighty healthy bunch. They might help with memory, add fiber to your diet, and may even provide support for your liver. Some options to roast this season include turnip, collards, Brussels sprouts, cauliflower, broccoli, cabbage, and kale.
Like the squash and potato mentioned above, there is no shortage of prep options for this diverse vegetable group.
Beets are in season and can offer a ton of health benefits. They help your body produce nitric oxide to relax blood vessels and improve blood flow. Beets are also a rich source of antioxidants to help fight inflammation and potentially reduce the risk of illness.
Allium vegetables are also in season and may have benefits for your liver. Onions and garlic are rich in a powerful antioxidant called allicin, which is associated with a host of benefits, including immune support. Other members of this family include shallots, chives, scallions, and leeks.
This is just part of the list of foods that are in season, healthy, and can add plenty of flavor and color to your plate. In-season vegetables don’t have to travel far to get onto your plate, and are generally a better option than buying those that have come from afar.