Healthy fall foods found at the Farmer’s Market

Healthy fall foods found at the Farmer’s Market
October 18, 2012 0 Comments


By Betty Murray

Dallas is enjoying a slight drop in temperatures this week, reminders that the sweltering summer heat is over for another year. The fall season ushers in the holidays, which for most people means more parties, more celebrations and more eating.

Eating fall foods doesn’t have to equal weight gain. There are plenty of healthy fall foods that are rich in nutrients. Get out to the Dallas Farmer’s Market and pick up these and your other favorite fall foods:

Squash — Acorn squash, a variety of winter squash, is sweeter than summer squash and is delicious when baked with a touch of fall spice, like cinnamon, ginger or a hint of brown sugar. Acorn squash contains omega-3 fatty acids, which are an essential component of a healthy diet. They are also a great source of vitamin A.

Pumpkin is another type of winter squash. It is also sweet, which is why you so often find it in pies, breads, cakes and cookies. What you may not know about pumpkin is that it is rich in potassium, fiber and B vitamins.

Pomegranates — While they can be difficult to find, the Farmer’s Market is guaranteed to have pomegranates when they are in season (August through December). This tart fruit is high in vitamin C and folate. It’s also a great source of antioxidants.

Brussels sprouts — Don’t turn your nose up just yet, Brussels sprouts contain vitamin K, folate and are an excellent source of iron. If you don’t prefer their flavor, try baking them with a drizzle of olive oil and a few spices, or combining them with balsamic vinegar.

Sweet potatoes — Sweet potatoes can typically be found year around, although their harvest season is September through December. Chances are you’ll get a good dose of sweet potatoes on Thanksgiving Day, probably in casserole recipe combined with a lot of sugar and maybe even marshmallows. Sweet potatoes are packed full of nutrients including vitamin A and iron. They can even act as an anti-inflammatory. Be careful not to combine sweet potatoes with too many other high-calorie ingredients. Roasted or baked sweet potato wedges are a healthy replacement for mashed potatoes or French fries.

Take advantage of these fall foods, especially the variety of winter squashes. Remember, when preparing these foods avoid cooking them with overly fatty or high-calorie ingredients. Many of them have a vibrant flavor, which can be enhanced with a dash of spices.

Betty Murray, CN, HHC, RYT is a Certified Nutritionist & Holistic Health Counselor, founder of the Dallas-based integrative medical center, Wellness and founder of the Metabolic Blueprint wellness program. Betty’s nutrition counseling practice specializes in metabolic and digestive disorders and weight loss resistance. A master of the biochemistry of the body, Betty teaches her clients how to utilize nutritional interventions to improve their health. Betty is a member of the Institute of Functional Medicine and the National Association of Nutrition Professionals.