What’s in Season This November?

One of my favorite things these days is walking by my local grocery store and inhaling the delicious scent of pumpkin pie spice that’s taken over the whole space!
Nothing makes you feel warm and cozy like the smell of Cinnamon and Clove and no better time to indulge in them than November, speaking of which, here are some of the best in season foods to eat this month:

1- Cranberries:
Fresh raw cranberries deliver a powerful punch of antioxidants for such a tiny berry. Chop raw cranberries and add them to smoothies, salsas, salads, and oatmeal. You can also add them to cakes and biscuit recipes.
Cranberries are also known to improve artery flexibility. This means enhanced circulation and blood flow, which takes the pressure off the heart and can help lower blood pressure.

2- Oranges:
Although you find them in grocery stores all year long, oranges taste best during their natural harvest season from November through March.The citrus fruit is very high in vitamin C and provides a good dose of fiber.

3- Persimmons:
One of my favorite fruits of the season, Persimmons look like Tomatoes but are even more abundant in vitamin A. Just one persimmon contains over half the recommended intake of vitamin A, a fat-soluble vitamin critical for immune function, vision and fetal development. While hundreds of types exist, the Hachiya and Fuyu varieties are among the most popular. Persimmons are also a good source of thiamin (B1), riboflavin (B2), folate, magnesium and phosphorus.

4- Beets:
Beets contain pigments called betalains, which possess a number of anti-inflammatory properties.This could benefit several aspects of your health, as chronic inflammation has been associated with conditions like obesity, heart disease, liver disease, and cancer. Stored properly, fall harvest beets last all winter. Roast, grill, or steam them for an earthy-sweet dose of calcium, iron, and folate. This root vegetable, available in other colors besides purple, are also a great addition to your salads and sandwiches.

5- Chard:
The most colorful of the leafy greens, chard (also called Swiss chard) has a reputation as a nutritional powerhouse. It's no wonder because chard delivers vitamins K, A, C; vital magnesium; and respectable amounts of potassium, iron, and fiber. Here are a few easy ways to add Swiss chard to your diet:

• Use it in hearty soups and stews.

• Add it to a mixed green salad.

• Toss a few leaves into your favorite smoothie.

• Toss wilted leaves into pasta dishes.

• Saute it with garlic and olive oil for a tasty side dish.

6- Turnips:
A flavor mashup between the zest of radish and the peppery bite of arugula, and well-known for its multitude of health-promoting properties, there are plenty of good reasons to add the turnip to your grocery list this month!
Turnips are an excellent source of vitamin C, giving you 30 percent of your daily requirement in one cooked cup!
The mild flavor works well in stews and soups, or you can grate them raw and add them to a salad. The greens contain even more important nutrients than the bulbs; saute them with a drizzle of olive oil, chopped onions, salt, pepper, and red pepper flakes for an easy side dish.

7- Squash:
Most grocery stores stock 10 or more varieties of winter squash when the fall harvest season comes around. Though technically a fruit, winter squash typically appear as a vegetable on the dinner table. All varieties contain a healthy dose of vitamin A, in addition to other beneficial nutrients. A perfect choice for soup, mixed steamed vegetables, stew, cake, pie and bread! 

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Meanwhile get your self some delicious seasonal fruits and vegetables, and let me know which one you like the best and how you’re having it.

Much love,
Nousha 
xx