Summer is officially over . Along with those warm sunny days, gone also are some of my favourite foods – Niagara peaches, Quebec’s wild blueberries and, of course, local farm-fresh sweet corn.
If they’re not yet on your radar, consider adding the following nutrient-packed foods to your fall menu.This peanut-shaped winter squash is an exceptional source of carotenoids, antioxidants thought to guard against cognitive decline and heart disease. One cup of cooked squash, for instance, delivers 9.3 milligrams of beta-carotene, triple the amount experts recommend consuming each day to help prevent chronic disease.
Add cubes of roasted butternut squash to green salads, whole grain bowls, burritos, chili and stews. Or blend it into a creamy squash soup with apple or pear, also in season now. Beets are also a very good source of folate, a B vitamin the body uses to make DNA and red blood cells.Add grated raw beets to salads and veggie sandwiches or wraps. Roast beets along with other root vegetables such as turnip, carrots and parsnips.
Salmon is well-known for its heart-healthy omega-3 fats, but it also delivers a hefty amount of vitamin D, a nutrient that strengthens immunity and supports bone health.