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Monday, October 2, 2017

Superfoods for Fall

It’s time to start fueling up with the many “superfoods” that are abundant at this time of year.
Superfoods are loaded with nutrients and offer multiple health benefits including:
  • a powerful boost to your immune system to help fend off the imminent cold and flu season
  • stronger muscles and bones to prevent common sports injuries like muscle strains, sprains, and fractures
  • relief from some seasonal allergy symptoms
 Here are seven foods packing a nutritional punch that you ought to be eating this autumn:
1. Pomegranates
They are full of antioxidants and Vitamin C. Toss the seeds into salads, yogurt, and smoothies, or add the juice to marinades and sauces.
2. Sweet potatoes
Sweet potatoes are more healthful than their white counterparts and are high in Vitamin A and fiber. Bake them. Mash them. Roast them. Just eat them…
3. Acorn squash
Acorn squash—really most squashes—are excellent sources of Vitamins A and C, and like sweet potatoes, they are full of fiber too. Vitamin A is essential for healthy eyes and helps maintain clear skin.
4. Cranberries
These tart red berries are popular at Thanksgiving time, but they should be enjoyed throughout the entire season. They add an unexpected pop of flavor to savory grilled meats and are tasty in sweet treats like muffins and breads.
5. Cabbage
Cabbage thrives in the cooler temps and is chock full of Vitamin K, which contributes to healthy blood and circulation. Opt for the purple/red variety to gain the most nutrients.
6. Apples
Apples are a quintessential fall staple. They are easy to eat on their own as a snack, or can be cored, chopped, cooked and added to just about any dish you can think of. Make sure to keep the skin on as that’s where all the vitamins are.
7. Pumpkin
Like squash and sweet potatoes (or any orange-hued veggie), pumpkins are rich in Vitamins A and C. One cup of canned pumpkin satisfies more than 700 percent of your daily Vitamin A needs. Mix it in with your morning oatmeal, or swirl it into curries, soups, and stews…it will add a rich, thick texture without altering the taste.  
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(Adapted from Redbook)

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