Though fall foretells dropping temperatures and back-to-school crunch time, tasty autumn foods can make the change warm and enjoyable.
Figs: Small yet luscious, these fruits are sweet in flavour and low in calorie. Plus they’re loaded with essential nutrients like: vitamin K and bone-building calcium. Figs make delectable jams or baked snacks, and help clear cholesterol, pimples and acne.
Figs and toasted almond brie recipe
Bell peppers: Bite in on the crunch and color of bell peppers by dicing them in stir fry or baking them in pizza. Abundant in antioxidants, vitamins A and B6, these veggies lower pre-menstrual symptoms like anxiety and prevent many types of cancers.
Bell pepper stir fry recipe
Beets: Raw, steamed, baked or pickled, these versatile veggies taste scrumptious in soup and salad. They also go beautifully with beef, pork, steak and even duck. Sweet and earthy, beets are loaded with vitamin B and betacyanin (heart-protective nutrient) benefits.
Roasted beets with feta recipe
Pears: Juicy and buttery in texture, the pear makes an easy choice to chunk and eat with salad or hot cereal. Plentiful in copper and potassium, indulging in them often lowers cholesterol and harmonizes intestines.
Brandied pears recipe
Pumpkins: The pumpkin’s healthy orange hue is a clue to hidden treasures from within. From fibre to beta-carotene, these fresh fruits improve vision and boost your immune system. Come Halloween why not try a pumpkin pie parfait?
What you’ll need:
1/4 cup plain pumpkin puree (fresh or canned)
1/2 large frozen banana
1 to 1 1/2 cups almond milk
1 tablespoon chia seeds
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
Optional
toppings:
Crumbled graham crackers
Peanut butter or sunflower seed butter
Cinnamon
Crumbled graham crackers
Peanut butter or sunflower seed butter
Cinnamon
What to do:
Blend all ingredients in a blender, adding the almond milk as you go
until reaching the desired consistency.
Pour into glass and top with desired toppings!
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