Every season has specific fruits and vegetables that are grown in abundance depending on growing conditions and weather.
As we approach autumn, we’ll continue to see some fruits and veggies from summer but overall, you’ll be seeing more green and hearty vegetables starting this October. Find these guys at your farmer’s market or favorite healthy supermarket.
Apples: bake slices with coconut oil, cinnamon and a pinch of cardamom
Avocados: guacamole – add nutritional yeast and hemp seeds for protein and fat
Dates: stuff with ghee and vanilla salt for a decadent dessert
Figs: deliciously fresh is quite alright
Grapefruits: wedged with a sprinkle of salt, chili flake, and fresh rosemary
Pears: sliced in an arugula salad with walnuts and goat cheese
Greens: (Arugula, Kale, Collard Greens, Swiss Chard): eat raw, lightly sautéed, massaged, use them for as a “wrap”
Bok Choy: lightly sauté with coconut aminos and other veggies
Brussel Sprouts: roast with garlic and fresh rosemary
Broccoli: eat steamed with melted ghee, sprinkle with a pinch of salt
Cauliflower: make mashed cauliflower instead of mashed potatoes
Eggplant: roast and add to your favorite pasta sauce
Fennel: thinly shaved and added to your salad
Okra: oven-roasted. It can be simply flavored with olive oil, salt and pepper, or smothered with spices. Snap Peas: raw and used as dip sticks
Tomatoes: fresh in a salad with torn basil or cooked in your favorite soup or sauté
Winter Squash: roasted with ghee and sea salt and black pepper. Topped with hemp seeds, arugula and extra-virgin olive oil drizzle.
Allow your body to flow with the seasonal changes of food.