Summer might be ending, but autumn comes with a beautiful and colorful array of fruits and vegetables. Not only is it a beauty when plated, but these vibrant ingredients contain a powerhouse of nutrients that your immune system needs more than ever – especially at the risk of COVID-19. If you want to brighten up your Instagram story while improving your health, choose these tasty choices instead of fast food.
You can sometimes get colorful wild carrots ranging from cream to purple, but the most common is that lovely orange hue. Hit your local farmers’ market and consider glazing them with honey before they are baked in the oven – the result is succulent and packed with more than twice your daily dose of vitamin A.
If you’re not ready for kale yet, consider butter lettuce. This smooth lettuce is deliciously decadent and has no overly healthy taste. It’s a perfect addition to a sandwich or even a salad base on its own. Butter lettuce is filled with a significant antioxidant called beta-carotene and a phytochemical called lutein. Both are key to preventive measures against degenerative diseases.
There are so many different kinds of mushrooms out there. We love a sweet portobello or a hearty mushroom soup on a chilly day. Mushrooms are an inflammation-decreasing superfood and are robust in taste – enough to be compared to meat! They are also packed with prebiotics that feeds the microbiota in your intestines and promotes healthy digestion.
Apple pick is one of our favorite fall activities; there’s so much you can do with them! From apple and squash soup to stuffing, there are plenty of tasty options and classic unhealthy options like apple pie and strudel. Apples contain vitamin C and a ton of antioxidants. They also contain pectin, a prebiotic known to reduce high cholesterol levels while keeping your intestines happy. Baked apple rings also hit the spot when you sprinkle cinnamon with a naturally sweet treat.
Many of us have been traumatized by boiled Brussel sprouts, but there are way better ways to make the most of your taste when cooking. They are packed with iron and other good-for-you vitamins that strengthen your immune system. Try to buy them as fresh as possible on the stalk and toast them with olive oil, pepper, and salt in the oven.
There are more ways to eat sweet potatoes than baled in a casserole of artificially sweetened marshmallows. They’re packed with fiber to keep you fuller for longer, and they’re also packed with vitamins C and A. You can bake them in sweet potato fries or serve them as a mash on the side with grilled fish or chicken. They’re also making some mind-blowing nachos if you cut them into chips.
The ultimate addition to any charcuterie board, figs both look and taste dazzling. They are packed with fiber and are known to lower bad cholesterol while regulating blood sugar and potassium, which can improve blood pressure. Figs are delectable on their own, too. If you are eager to snack all day or suffer from frequent constipation, consider making fig, goat cheese, and walnut salad.
This purple-red vegetable is mesmerizing in its color and health benefits. The root vegetable contains betalains, a phytonutrient that fights inflammation and has antioxidant properties. Beets can also help our bodies better absorb calcium. When shopping for your beets, try choosing smaller ones, which will be more tender than larger ones. They’re sweet enough to sneak into a dessert but make a delicious side dish or salad.
There’s a hot bowl of butternut squash soup when nothing hits the spot. Its velvety texture is almost addictive when purified, but if you cube one of these and toast it, the taste is equally impressive. Just make sure you add seasonings like garlic and salt! Vitamin C will help keep your immune system strong, while beta-carotene helps improve eye health.
Grapes are like the candy of nature. They’re hard to put down once you stop, and while they make one of the best inventions ever – wine, they taste pretty amazing. There are endless varieties of grapes. Even though they taste like desserts, they contain substances such as vitamin K that enable stronger bones and polyphenols, otherwise known as micronutrients.