When it comes to a vegetable that typifies autumn in all of it’s glory—the pumpkin springs to mind! However, this winter squash deserves a category all on it’s own.
Sure, you can make yours into a jack-o’-lantern, but why waste the best parts—the sweet, moist flesh and the seeds. Pumpkin flash can be fashioned into a potassium and vitamin-B rich side dish (i.e., risotto), muffins, cakes, breads, and of course, pies. The seeds are an excellent source of plant-based chemicals phytosterols that support heart health and lower LDL (bad) cholesterol.
Nothing stands out on a Thanksgiving table like the juicy, crimson pomegranate. You likely already know that this fruit is overflowing with antioxidants. However, according to researchers at University of California, Los Angeles (UCLA), pom offers more free radical-fighting antioxidants than red wine.
So make your signature Thanksgiving drink pomegranate-based. Mix the slightly sour juice with sparkling water and other sweet fruits and berries. And set aside the seeds for side dishes, desserts, and salads.
Apple pie, apple cider, apple spiced stuffing—tart, sweet, or a little bit of both, apples are on the menu in fall. And with good reason as they come into peak bounty in September to November.
The superpowers in apples are found directly in the skin. This is where you’ll find the majority of dietary fiber. Plus, apples pack an antioxidant crunch so satisfying that they can be featured in almost any breakfast, main course, side, salad, dessert, or drink. So bake them, grill them, sauté them, and eat them raw—just don’t peel away the fibrous benefits!