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Eating Seasonally Is Better for You!

October 12, 2016

Many health experts agree that eating seasonally is one of the best ways to maintain a healthy diet and get the most nutrients out of the fruits and veggies that you eat.

So, how do you know what’s “in season?” A quick stroll through your local produce section or farmer’s market will quickly show you what’s readily available, not only by the prices (they are lower when something’s in season), but also by the look and feel of the item.

For example, have you ever noticed that berries become very expensive towards the end of Fall, but prices drop and the selection looks much better in Spring and Summer?

Eating what’s in season is also a great way to expand your palate while saving money. Many seasonal eaters explain that the number one benefit of eating seasonally is on your wallet. The cost savings comes into play because when something is out of season, it has to be sourced from all over the globe, packaged, and shipped to a grocery store near you. When something is grown locally and picked at the peak of season, fewer hands are involved in getting it you, and the cost goes down. Saving money while doing what’s best for your body? We’re into that.

Right now, the fruits and veggies that are in season are:
Apples
Pears
Pomegranates
Brussel Sprouts
Rutabagas and Turnips
Beets
Squash
Sweet Potatoes
…and Pumpkins

So in honor of the Fall season officially being underway, we wanted to share a few of our favorite vegan recipes using Fall ingredients.

Chipotle Pumpkin Veggies Burgers

A great option for Football Sundays, the burger is naturally vegan so you can get creative with your favorite toppings and sides!

1 TBSP Ground Flax Seed
3 TBSP Water
1 Cup Cannellini Beans
1 Cup Pumpkin Puree
1/2 TBSP Chipotle Peppers In Adobo Sauce, Chopped
1 Clove Garlic, Smashed/Minced
1/2 Cup Chopped Green Onion
1/2 Tsp Garlic Powder
1/2 Tsp Salt-Free Italian Seasoning Blend
1/2 Tsp Paprika
1/4 Tsp Salt
1/4 Tsp Red Pepper Flakes
1 TBSP Oil
1.5 Cups Rolled Oats
1-2 Cups Salad Greens And/Or Micro Greens
4 Toasted Buns [Optional]

AVOCADO SMASH:
1 Ripe Avocado
1/8 Tsp Paprika
A Pinch Of Salt

CHIPOTLE AIOLI:
1/3 Cup Quality Vegan Mayo [Store Bought Or Homemade]
1 Tsp Fresh Lemon Juice
1 Tsp Chipotle Adobo Sauce
1/4 Tsp Cajun Seasoning Blend, Or To Taste
1/8 Tsp Cayenne Pepper, To Taste
A Pinch Of Salt

For Full Recipe & Instructions, click here.

Roasted Sweet Potatoes & Brussel Sprouts
A savory vegan side item that will go great with any of your entrees (or be your entrée!).

1 Pound Brussels Sprouts, Trimmed
1 Large Sweet Potato (1 Pound)
2 Cloves Garlic, Smashed
1/3 Cup Olive Oil
1 Teaspoon Cumin
1/4 Or 1/2 Teaspoon Garlic Salt
1 Teaspoon Salt
Pepper To Taste
1 Tablespoon Red Wine Vinegar
Fresh Thyme, To Garnish

Get the full recipe on the Food Charlatan.

Fluffy Vegan Apple Cider Donuts with Powdered Cinnamon Sugar
A perfectly sweet ending to your vegan meal!

1 Cup Spelt Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Cinnamon
¼ Tsp Nutmeg
¼ Tsp Allspice
½ Cup Applesauce
½ Cup Maple Syrup
¼ Cup Apple Cider
2 Tbs Apple Cider Vinegar
2 Tbs Coconut Oil, melted
Cinnamon Sugar
½ Cup Raw Cane or Turbinado Sugar
½ Tsp Cinnamon

Thanks to Well & Full for the recipe!

What else are you eating this season? We’d love to hear from you!

http://lifehacker.com/why-eating-seasonally-and-locally-is-better-for-you-an-1563025065
http://thefoodcharlatan.com/2015/11/23/roasted-sweet-potatoes-and-brussels-sprouts-recipe/
http://greatist.com/health/healthiest-fruits-and-vegetables-fall

Chipotle Pumpkin Veggie Burgers

Fluffy Vegan Apple Cider Donuts w/ Powdered Cinnamon Sugar

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