There is so many reasons to love this time of the year but naturally, I am all about the seasonal produce. The seasonality of food refers to the time when food is at its peak in terms of harvest. Eating in season is associated with enhanced flavor, nutrition, and affordability.
What’s in season:
The nutritional breakdown of some of my favorites:
Winter Squash: Squash is a fall favorite of mine. “Winter” squash reign supreme in the beta-carotene department which is the precursor to vitamin A- our immunity-boosting, healthy-skin-maintaining, vision-promoting nutrient. Remember that vitamin A and it’s precursor carotenoids are fat soluble, so sautéing squash with a little healthy fat like coconut oil will help maximize absorption and aid in bioconversion to help ensure you are reaping those benefits.
Brussels Sprouts: Time to put these cruciferous superstars into your meal rotation. Detox, antioxidant and anti-inflammatory support are three ways brussels sprout nutrients keep us healthy. While their cancer preventative effects are the standout across studies, their cholesterol-lowering abilities should certainly not be discounted! Their components act to protect our DNA, activate our detoxification systems and reduce excessive inflammation that may be caused by the environment, chronic stress or sleep deprivation.
Green Beans: Among its plethora of nutrients, silicon is a standout in green beans. Though there is no RDA currently established, studies have shown that it plays a role in aiding transcription of a cofactor required for our collagen synthesis promoting enzyme, prolyl hydroxylase. Silicon’s presence at the mineralization front of growing bone, along with the significant positive associations found between bone density and silicon intake in human studies, strongly suggests its role in bone health as well. Green beans happen to contain valuable amounts of this mineral in a form that makes it easy for us to absorb– strong bones and radiant skin, I’ll take it!