Fall is the perfect time of year to experiment with new flavors and ingredients! Many root vegetables are at their prime, new orchard fruits are coming into season, and much of the produce from the summer is still lingering just long enough for you to try it out.
Here are 6 of falls best foods that you should be adding to your regular diet:
- Brussel Sprouts – A perfectly versatile fall vegetable, Brussel sprouts are part of the cruciferous vegetable family, meaning they are a great source of fiber, contain Vitamin A, E, and magnesium and do well roasted or done on the BBQ. You can also break off the individual leaves and turn them into kale chips look-alikes by drizzling them with oil and a sprinkle of salt!
- Beetroot – This may not be a new veggie for you, but it may be new to use it in ways other than simply boiled or roasted for dinner. Beetroot does well in smoothies and juices, lending a bit of sweetness with its earthy notes. It also is a great colour, meaning it works well turned into desserts, as well as pureed until smooth to add into hummus or to make your own pink pasta!
- Parsnip – This is a vegetable that regularly falls off the radar, but in the fall, at its best, these are not to be forgotten. They are a great alternative to carrots, lending a bit of a different nutritional profile, and specifically having great levels of magnesium and potassium. Roast them up in the oven, or turn it into a silky smooth puree, or better yet, mix with celeriac and cauliflower to make a delicious soup.
- Squash – You’ve probably had butternut squash and maybe even buttercup, but there’s an entire squash family out there waiting for you, beyond these common varieties, all of which are good for different dishes and different recipes. If you haven’t tried spaghetti squash yet, add it t your list first: turning into a noodle consistency when cooked, just like spaghetti, this squash is a great low carbohydrate pasta substitute and is a great way to get an extra serving of vegetables into your day. Also try acorn squash, and kabocha squash to mix things up in your at-home dishes!
- Kohlrabi – This is a root vegetable which is best enjoyed raw and makes for perfect veggies and dip. Peel it and slice it up and it is super crunchy with a subtle flavor similar to turnip. It has more than your entire day’s intake of vitamin C and is also a source of Vitamin A, good for eyesight and essential for healthy child development.
- Mushroom - Not just your classic, basic button mushroom, but in the fall lots of other mushrooms, such as oyster, king and chaga are at their prime. Fresh and in season, mushrooms are a great source of vitamin D and certain mushrooms offer great energy boosting benefits, such that they can be turned into a tea or beverage and used in place of coffee to give you your morning jolt.