You may have heard the term-“in season produce,” simply put-it means that certain
fruits are now plentiful and affordable, and if you want to take advantage of
the “in season veggies” for fall, then you must stock up on garlic,
red cabbage, turnips and cauliflower.
Why, these foods? Keep reading and learn how each food will help you become
healthier heading into the fall and winter season.

a) Cauliflower-
Many people are using this vegetable as a way to lower the carb and fat content
that they usually get from potatoes, bread and rice and if you’re looking to trim a
few inches off your waistline, then you must eat more cauliflower.
A cup of cauliflower each day cuts your risk of fall and winter weight gain by 70%.
It (cauliflower) has just 25 calories per cup, plus it’s rich in choline, a B vitamin
that helps your liver burn stored fat for fuel.
Not sure how to prepare this veggie? Here are 2 recipes…
* Clean cauliflower and cut the florets off and add to a skillet with oil and place
in a preheated 400*F. oven. Roast for 15 minutes and then remove from the oven,
add some butter, salt, pepper and onion powder. Serve with chicken, beef or fish.
* For those with a sweet tooth: saute cauliflower florets until crisp-tender, then toss
with melted butter and brown sugar until dissolved and lightly caramelized.

b) Garlic-
You’re probably already using garlic, but for those who avoid it, you may want to
start adding it to meals if illness is a concern. Just one clove a day (raw or cooked)
can cut your risk of colds, flu and seasonal ills by 60%-plus help you bounce back
50% faster if you do get sick. Garlic contains 30 plus antiviral compounds and energizes
germ-killing immune cells (lymphocytes).
Important tip:
Let chopped garlic rest 10 mins. before cooking for more protection.

c) Turnips-
A vegetable that’s largely ignored in a lot of the U.S., but you may want to
add it to more of your menus if you’re looking for something natural to fight
tiredness and fatigue. Eating 3/4 cup of turnips will help your energy and
stamina levels increase considerably.
This root veggie boasts bioactive compounds that slow carbohydrate absorption,
heighten insulin sensitivity and help shuttle glucose into hungry muscle and brain cells.
Not sure how to cook this vegetable?
Head online to youtube.com and type recipes for turnips in the search bar.
One more tip: If you’re a fan of French Fries, switch out the white potatoes
and use turnips instead. They’re lower on the glycemic charts and lower in calories
and starchiness.

d) Red Cabbage-
You may prefer green cabbage, no problem-continue to eat it, but if you’re experiencing
aches and pains, eat more red cabbage. Eating a cup a day can help alleviate joint pain
as effectively as over-the-counter pain meds. And something even better: many alternative
healers always recommended tart cherries to combat aches and pain, but now say that
“red cabbage may be even more effective.”
Red cabbage contains 62% more painkillling compounds (anthocyanins), than cherries
and almonds. The cabbage has a peppery flavor that mellows and sweetens when it
is roasted, grilled or pan-fried.

Sources:
* Journal of Complementary and Alternative Medicine
* Australian Research Team
* Journal of Frontiers in Modern Nutrition

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