Times Telegram
The sun is setting sooner and the nights are getting cooler.
This is the perfect time to celebrate the seasonal produce gems of fall, according to the Academy of Nutrition and Dietetics.
Pumpkin is full of fiber and beta-carotene, which provides its vibrant orange color. Beta-carotene converts into vitamin A in the body, which is great for your skin and eyes. To balance pumpkin’s sweetness, try adding savory herbs, such as sage and curry.
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Beets are edible from their leafy greens down to the bulbous root. The leaves are similar to spinach and are delicious sautéed. Beets are a source of naturally occurring nitrates and may help to support healthy blood pressure. Roasting or steaming beets whole takes the fuss out of peeling — the skin easily slides off after cooking. They also are delicious raw, shredded and tossed in salads or thinly sliced and baked into chips.
Sweet Potatoes are full of fiber and vitamin A and are also a good source of potassium and vitamin C. Try them as a breakfast side dish, or serve them at any meal.
Spaghetti squash is a fun, kid-friendly vegetable that is a lower-calorie and gluten-free alternative to grain-based pasta. Cut it in half to reveal a pocket of seeds; scoop those out and pop the two halves into the microwave or oven and cook until tender. Scrape a...
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