The concept of eating seasonally is not new, reminding ourselves to shift gears from gorgeous summer foods to Fall and Winter can sometimes be less appealing unless you are one of the millions who love Pumpkin spice everything.
Have you stocked up on lemons, oranges, grapefruit, kumquats, blood oranges, clementines, and limes? There are so many reasons to load up on citrus, not just because of the high vitamin C counts. Citrus varieties are also a good source of antioxidants like Anthocyanins, Flavinoids, Polyphenols, and Carotenoids. As an example: you can eat home cooked tomatoes, three times a week you will get plenty of carotenoids, including Lycopene and Lutein.
Did you know? Vitamin C, Beta-Carotene and Vitamin E work synergistically together and are essential for a healthy immune system. Mix your fruits with nuts or dark leafy greens when possible to make sure you get this trifecta.
Extend the Sangria vibes thru winter by taking advantage of these bountiful fruits. One of my favorite ways to substitute wines during happy hour is this non-alcohol sangria. I encourage you to experiment by changing out the citrus or grape variety for fun.
- 2 cups of dark seedless grapes
- 2 large navel oranges
- 1 blood orange
- 1 cup raspberries or blueberries
Yields 2 cups of juice
- Clean all fruit
- Peel and Seed oranges
- Juicer or High-Speed Blender
- 1 nut bag
Juice the grapes, then oranges, and remaining fruit choice. If using a blender strain in nut bag a squeeze slow for maximum juice. Superfruit goodness packed with immunity-boosting vitamins and antioxidants.
Fruits and vegetables are at their best when they're grown and harvested in their natural seasons and don't travel too far before being eaten. I love Fall and Winter because it’s easy to swap sugary foods for sweet root veggies and soups. Now is the time to get creative with spice while roasting vegetables like parsnips, sweet potatoes, butternut squash, and acorn squash.
Acorn Squash with wild rice and dried cranberries:
- 2 acorn squash washed. Split and seeds scooped out
- 1.5 cups of either veggie broth or chicken broth for steaming
- 1 Teaspoon Sea Salt
- 1 cup of wild rice
- ½ cup of dried cranberries
- 2 clementines
- EVO - as needed
- EVO - 1 Tablespoon for cooked rice
Preheat oven to 325 degrees, cook squash 35-40 mins
- Line or spray large baking pan with sides for 4 halves of acorn squash
- Cook wild rice while baking the acorn squash ( for added flavor use veggie or chicken broth)
- Coat squash inside and out with extra virgin olive oil and salt each half
- Place squash flesh side down on the baking pan
- Pour in 1.5 cups of selected broth, cover baking pan and put in the oven to bake
- Mix cranberries and peeled clementines with cooked rice, then add EVO (salt and pepper to taste)
- Remove squash from oven carefully flip steamed halves and coat tops lightly with EVO and Remove any liquid from baking pan and put halves back in to broil tops to get a nice roasted effect.
- Scoop wild rice and fruit into halves, serve immediately.
I love this recipe alone as a complete meal or for those of you wanting to use this as a side dish, I suggest adding cooked ground turkey seasoned with sage, sea salt, and thyme. Mix all together with rice and fruit! SO good. Another choice is to serve with sliced turkey breast. Squash is an important addition to your diet because of its alkaline properties, other varieties like Butternut, are so versatile and delicious. These gems are low on the glycemic scale weighing in at 0 and are packed with Vitamin A and are a good source of folate. So dig in and enjoy!