Fall is best time of the year to enjoy fresh apples, cabbage, pomegranates, roasted root vegetables; beets, carrots, sweet potatoes, and pumpkins.
We have heard the saying an apple a day keeps the doctor away. Well they are not kidding, apples are packed with Vitamin C, which supports the immune system. Apples also have contain Vitamin A which helps improves eyesight. They are packed with soluble fiber, which helps with lowering LDL (bad cholesterol).
Cabbage is rich in Vitamin K which can help with dark circles and bruising. It is also packed with Vitamin A, Vitamin C and Calcium. Cabbage can be consumed raw and cooked.
Beets are high in antioxidants, and anti inflammatory. They are great roasted in the oven or shaved on top of a salad. You can even save the tops for juicing.
Pomegranates are loaded with antioxidants which help to fight against free radicals in the body. These are a great immune system supportive food.
Last but not least, pumpkins do not have to be just a festive decoration, but a great health supportive food. They are rich in antioxidants, Vitamin A, high in fiber, and low in calories.
In addition, the pumpkin seeds (pepitas), can be roasted in the oven for a great snack. These are rich in iron, magnesium and great for treating arthritis. Below you can find our healthy pumpkin bread, which is definitely worth trying!
- 2 cup gluten free oat flour
- 2 tbsp ground flax mixed with 3 tbsp warm water
- 3/4 cup coconut sugar
- 1/3 cup unsweetened applesauce
- 1 cup pumpkin puree*
- 1 tbsp vanilla extract
- 1/2 cup melted coconut oil, plus more for brushing
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 3/4 cup chopped walnuts
Preheat the oven to 350 degrees. Lightly oil a 9×4 inch loaf pan. Combine the flax-water mixture in a large bowl, set aside for a couple of minutes. Add the sugar applesauce, pumpkin puree, vanilla and oil and stir until combined. Sift the flour, baking powder, baking soda, cinnamon and sea salt in a medium sized bowl. Add the wet mixture to the dry mixture and stir. Add walnuts. Pour batter into the prepared loaf pan. Place in the oven and bake for 20 minutes. Remove from the oven and brush with some melted coconut oil. Bake for another 20 minutes, or until tested with a knife. Let cool in pan on a wire rack. Cut into slices and enjoy.
*Make pumpkin puree, roast the whole pumpkin at 375F for 60-90 minutes depending on the size of the pumpkin. Let pumpkin cool, slice into pieces and then puree in food processor until nice and creamy.