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07
OCT
2013

Reap the Benefits of the Fall Harvest: Recipes for 13 Healthy Vegetables and Fruits

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brussel-sprouts

Pumpkin spice lattes and apple pie might be on your list of favorite fall foods, but they’re not exactly healthy.

The good news is that there are plenty of seasonal ingredients that can pack a ton of nutrition — and flavor — into your diet this fall, without lots of fat and sugar. Try these 13 foods and some of our favorite recipes that use them!

Apples

An apple a day might really keep the doctor away. In addition to containing 13.9% of your daily recommended vitamin C intake, applesfall1 offer antioxidant, cardiovascular and anti-cancer benefits. Don’t peel off the skin! It contains most of the insoluble fiber — which helps keep you regular — plus plenty of vitamin C and folate.

Recipe: Apple, baby kale, turkey quesadilla

Brussels Sprouts

It’s a shame Brussels sprouts aren’t appreciated as much as they should be. While notoriously disliked by many, they offer hefty fall-2amounts of vitamins K and C, and their nutrients support three systems that are crucial to cancer prevention: the body’s detox system, antioxidant system and anti-inflammatory system. They’re also known to lower cholesterol.

Recipe: Baked Brussels sprouts

Cabbage

This wonderfully inexpensive veggie is loaded with vitamins K and C. Plus, it’s been known to boost digestive health, lower cholesterol fall3and provide anti-inflammatory benefits. According to the World’s Healthiest Foods, the glucosinolates found in cabbage can be converted into compounds that help prevent such cancers as bladder cancer, breast cancer, colon cancer and prostate cancer.

Recipe: Kalyn’s stuffed cabbage casserole

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