Today was the first day I saw clients from my new office! We still have lots of boxes to empty, pictures to hang, and Comcast to handle, but things are coming along well. I am so grateful for the help of my fantastic project manager husband, my creative and clever daughter, and my son and his family who came to help!
This Week Starts October!
Some of you who know me well may have noticed that I am fascinated with the way the body uses the foods we eat to repair, replace, and maintain itself. To restore health, and replenish the power of the body. This has fascinated me for many years, since undergraduate school, and I have decided that I want to begin sharing more of this kind of information with you.
Right now, the season is changing. We may still officially be in summer – however the fruits and vegetables are in the state of change. So, let’s start with adding a few of the top veggies that are fresh and in season right now.
Brussels sprouts grow on a stalk, and if you see them for sale that way, snap them up—they’ll last quite a bit longer than when they’re cut. If they are cut, remember that if the stalk edge is black, the sprouts are old, and are likely to taste bitter when cooked. Brussel sprouts are high in vitamin K which promotes healthy bones and blood clotting, prevents calcification of tissues, and serves as an anti-inflammatory agent, thus helping with brain and nerve function. They also help lower cholesterol by helping the liver metabolize carbohydrate.
Sprouts are the least loved veggie in America; soon we will have some great recipes for them! For now, just halve them, toss with a bit of oil, and roast at 425 degrees about twenty minutes till they are browned and crispy on the outside, soft on the inside.
Cauliflower is by nature a cool weather crop and at its best in fall and winter. Cauliflower is an excellent source of folate, that is needed for cell reproduction. Why Is that important? Your body has a repair and maintenance schedule for every organ. Every 5-7 days your stomach lining is regenerated by your body, and folate is really needed for this. In addition to folate, cauliflower provides Vitamin K and omega 3, they may provide cardiovascular benefits and possibly (no clear evidence based scientific information) help reverse blood vessel damage.
Celery is at its best in the fall, with its harvest continuing through winter. We seem to so under estimate celery’s nutrient value! Celery leaves are high in vitamin A, while the stems are an excellent source of vitamins B1, B2, B6 and C with rich supplies of potassium, folate, calcium, magnesium, iron, and phosphorus. Celery also has a compound named phthalides that is believed to boost circulatory health and help reduce high blood pressure.
Peppers —both sweet and spicy—are harvested in late summer and early fall. Red peppers contain 3 times as much vitamin C and 20 times more beta carotene than other colors. Peppers are very effective at fighting free radicals, making them help prevent cancer and heart disease. They also boost the immune system— and who couldn’t use that in the winter months!
And squash! The precious varieties of winter squash! Pumpkin, butternut, winter and acorn squash are actually, technically, fruits, but we eat them more as vegetables. They are so rich in nutrients – carotenoids, vitamin C, fiber, and potassium! Native Americans actually buried winter squash with their dead to provide nourishment for the journey to the afterlife!
There are many different kinds of squash – Hubbard, butternut, acorn, delicata, spaghetti, and kambocha. These come in many colors, but their interiors are always yellow to orange. They are rich in the precursors to Vitamin A which is essential for maintaining eye health, and supports immune function. Vitamin A also plays an essential role in maintaining your heart, lungs, kidneys, and other organs.
Choose squash that are firm and heavy for their size, and look for rinds that are dull and hard. You can store them in a cool dark space for up to six months, but once you cut them open, they need to be eaten or frozen within two days. Steam them; cut them into inch squares, and they only take about ten minutes to cook. If you use them as a vegetable, measure by cup or weight; but these versatile veggies can also be used as a starch; and they have so few calories, you may have twice your measurement for a starch!
Oh, and have you ever tasted pattypans?
My plan for this fall and winter is to start talking more about nutrients and giving you great recipes; but if there is something else you would like to see here, please let me know.
Blessings to you,
Thanks to DHERBS.com and https://www.thespruceeats.com/fall-fruits-and-vegetables-2217704 and Tufts University Healthletter for providing some information for this blog!