With all the amazing fruits and vegetables coming in from this year’s harvest, now’s the perfect time to head over to your local farmers market or grocery store produce section for some of the season’s healthiest and freshest fall superfoods. These are some of the fruits and veggies that will keep you healthy and energized all fall and winter long!
Eating apples with their skin will give you a healthy helping of antioxidants, flavonoids and dietary fiber. According to Ayurveda — the traditional Hindu system of medicine and yoga’s sister science — cooking apples rather than eating them raw is a nice seasonal alternative way to consume them as a way to help prevent aggravating the naturally active Vata dosha this time of year.
Sweet potatoes — a delicious root vegetable — can help you feel more grounded while packing a serious nutritional punch. A great source of vitamin B6, vitamin C, vitamin D, iron, magnesium, potassium, and several other nutrients, sweet potatoes are super versatile and among the most nutritious carbohydrate foods out there.
Although slightly sour, pomegranates are a yummy seasonal superfood loaded with antioxidants that can offer a nice shake-up in the variety of fruits you’re used to eating. High in vitamin C, this tangy but flavorful fruit can be made into juices, marinades, or used for their seeds.
Brussels sprouts certainly aren’t everybody’s favorite vegetable, but if you bake them with a little olive oil and sea salt instead of steaming them, you may just change your mind! They’re full of vitamin C, vitamin K, folate, and calcium, along with sulfur compounds that have a cancer-fighting effect.
Another antioxidant-rich root vegetable (which, again, may help with feeling more grounded this time of year), beets are high in fiber, potassium, and many other vitamins and minerals. They’re also quite versatile as well. You can pickle them, make them into a juice, and eat them cooked or raw in salads and soups.
Turnips are yet another root vegetable that are tender and mild to taste, containing phytonutrients that help fight cancer. They’re also very high in fiber and can be used in places of radishes and cabbage in some dishes.
Speaking of turnips, rutabagas sort of resemble a mix between a turnip and a cabbage. They’re part of the cruciferous vegetable family, meaning that they’re antioxidant-rich and have cancer-fighting properties. They’re also rich in vitamin B complex, potassium, magnesium, manganese, and phosphorus.
According to Ayurveda, pears are great for energy, balancing hormones, and harmonizing all three doshas. As one of the most high-fibre fruits, pears are loaded with vitamin C, K, and B vitamins. They can even be eaten cooked, which is great for the fall season and really helps to bring out their flavor.
Cauliflower is another vegetable belonging to the cruciferous group, meaning that it also contains sulphur compounds that help prevent cancer. Rick in vitamins and minerals like vitamin C, vitamin K, vitamin B6, thiamin, magnesium, folate, potassium, and others, cauliflower is great steamed or blended into soups.
Autumn is definitely squash season, and winter squash can be stored away for months thanks to their thick skin. They’re high in vitamin A, vitamin C, vitamin E, vitamin B complex, calcium, and magnesium. Their slightly sweet flavor makes them perfect matches for other fall favorite flavours like cinnamon and ginger.
If you do some digging around online for recipes on Pinterest or other foodie blogs, you should be able to find some pretty amazing seasonal recipes using the superfoods listed above, Speaking of seasonal recipes, don’t forget to check out these three amazing apple smoothie recipes!