What’s in Season This October?

October calls for bright reds and orange colors, cozy clothing, warmer socks, hot teas, soups and cuddles.
Here are some of the best things you can eat this October:

Brussels sprout
Brussels sprout, a very delicious vegetable, when prepared properly. Extra healthy, they’re full of vitamins C and K, and antioxidants shown to promote heart health. Roast them or steam them and enjoy them as a nutritious side or part of a main dish.

Pumpkin & Butternut squash
From acorn and butternut to pumpkin, these sturdy, versatile vegetables are just popping up. Ideal for roasting and mashing or blending into hummus or soups (and pies, of course), now is the time to stock up on naturally-sweet squash.
Besides being packed with vitamins and minerals, pumpkin is also relatively low in calories, as it’s 94% water. It’s also very high in beta-carotene, a carotenoid that your body turns into vitamin A.

Beets
Beets are one of the beautiful options when it comes to root vegetables, from rich red ones to extra sweet and earthy golden varieties. Don’t forget that the greens are also great to eat – they can be steamed, sautéed, or braised along with the roots.
Beets are particularly rich in folate, a vitamin that plays a key role in growth, development, and heart health. According to one review, beetroot juice could enhance endurance by increasing how long it takes to become exhausted, boosting cardiorespiratory performance, and improving efficiency for athletes
Cabbage
Like all the cruciferous vegetables, cabbage is a great nutrient source. Iron, vitamins C, K, and B6, folate, and so many other things that are good for your body.
There’s so much more to do with cabbage than just coleslaw :)
Try roasting wedges or even stuff individual leaves with mixed vegetables  and rice to be simmered in a rich tomato sauce!

Broccoli
Broccoli is often thought of as a vegetable available year-round, but like many of the brassicas, it grows best in the colder months. It’s a great nutritional source: high in vitamins and fiber, but low in carbohydrates and contains various bioactive compounds that have been shown to reduce inflammation in your body’s tissues.
Peel the stalks and they make a great raw snack or can even be roasted with root veggies.

Cranberries
Like other berries, cranberries are antioxidant powerhouses. In fact, when it comes to fruit, they rank just below blueberries (often called the king of antioxidants) in antioxidant potency.
These tart berries are great when paired with other fruits for fall desserts. Or add a few to your pan of roasting root vegetables to brighten up the flavors.

Pomegranate
One of my personal fruits of all times, Pomegranates are low in calories and fat but high in fiber, vitamins, minerals and rich in antioxidants.
Peel and eat them just as they are, juice them or add them to your salad.

If you’d like to learn more about seasonal eating, getting quick and simple plant based recipes, receive coaching, ask questions and much more CLICK HERE and join the waitlist to join our “Community Hub” launching this Month!

From learning how to make delicious, nutritious, time and cost effective plant based food, to managing food cravings, meditation for calming the nerves, learning to reconnect with your body, eating in a balanced and harmonious way to nourishment for runners and those preparing for Marathons to…

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Much love,
Nousha 
xx