Seasonal vegetables provide a natural variety throughout the year. Good, if you know in which months which varieties are ripe and offered regionally. You can use them to create a healthy menu for your family.
For many reasons, it makes sense to eat locally grown and therefore seasonally available vegetables and fruits. It tastes better, avoids unnecessary environmental impact through long transport routes, and excessive water consumption when growing in dry regions of the earth. What initially sounds like a restriction, ultimately offers the opportunity to rediscover the diversity as the seasons change.
Vitamins are left behind on long transport routes
Imported goods are usually harvested and irradiated in an unripe state, so that they survive the long transport to the point of sale. It is another reason why the content of ingredients that are valuable, is lower than that of seasonal fruits and vegetables from local cultivation. Many vitamins are also sensitive to light, oxygen or heat, which is why long transport reduces the vitamin content further.
Quality at a fair price is available during the season.
All this speaks in favor of including seasonal vegetables in a healthy diet. In addition to health reasons, some further aspects are in favor of local and seasonal products such as ecological reasons. But also the taste and aromas suffer from premature harvest, lack of light and long transport times. To buy, when the offer is the richest, at the same time protects the purse. Therefore, seasonal shopping is also worthwhile for citrus fruits or tropical fruits and vegetables that are not from the region. Best quality at the lowest price, is always right at the harvest time for the product.
If you want to know exactly where the food comes from on your plate, or for health reasons and ecology or it is important to you to shop seasonal and regional food, there are a whole range of useful alternatives. Even enable the city dweller can buy fresh produce directly from the producer.
Vegetable and fruit boxes from the producer directly to your home
Especially in big cities, delivery services for organic products and seasonal vegetables are very popular. Among the providers, there are also farmers who sell their products online and deliver to local customers by a pickup truck. Best is to know and trust the farmer where you buy your vegetables. Read about here
Fresh and ripe fruits and seasonal vegetables are the healthiest
Vitamins and essential nutrients make fruit and vegetables so healthy are present in the highest concentration when the harvest took place only at optimal maturity, and the plants have received enough daylight and sunlight
Boost your immune system with seasonal vegetables
A healthy diet with fresh local fruits and vegetables is now particularly beneficial thanks to the rich offer. So use the autumn months to nourish your body with vitamins and get fit for the winter!
This Fall Harvest Salad with Maple Tahini Dressing is made with all the best Fall ingredients. We’re talking butternut squash, brussel sprouts, apple, beets, cranberries and pomegranate all topped off with a simple but perfectly sweet and tangy maple tahini dressing. This salad is vegan, gluten-free, oil-free and absolutely loaded with nutrition. This beautiful, Fall salad would be lovely served with your Thanksgiving meal.
The Beet meets the demands of modern and healthy nutrition. Nevertheless, it still adheres to the image of rustic people’s food with the earthy taste. But you can prepare all kinds of delicacies from beets. The intense red pigment betanin can also be used in the food industry as a dye. They are usually cooked as a salad or as a pickle. They too taste as raw food in a salad or as juice. The leaf stalks and leaves you can use like spinach.
Beetroot is one of the healthiest and at the same time cheapest vegetables that are native to us. Its dye betacyanin slows creeping inflammation, has an antioxidant effect and fights free radicals. Most of us know beetroot just pickled, but the red vegetables have much more to offer and are very versatile in culinary terms – as these beetroot recipes prove.
Cruciferous vegetables – typical of autumn and winter
In the autumn, there are mainly local Cruciferous vegetables fresh from the field. Cabbage is rich in fiber and contains plenty of minerals and vitamins – especially potassium and vitamin C. With an average of 25 kcal per 100 g, cabbage is also extremely low in calories and therefore suitable for feel-good weight. 🙂
White cabbage, red cabbage, and savoy cabbage are very intense in the taste. If you like it milder and more delicate, grab cauliflower, broccoli, kale, and Brussels sprouts. Cruciferous vegetables you can prepare in many ways. Whether as soup, stew, casserole, vegetable garnish or salad – your imagination knows no bounds.
Help against cabbage smell
Unfortunately, cabbage dishes taste delicious, but they emit an unpleasant odor because of the sulfur-containing ingredients. Add a dash of vinegar or a splash of lemon juice to the cooking water and the air in the room will be almost free of cabbage odor.
It is no wonder That broccoli is in the top list of healthy vegetables, especially when it comes to the healthiest vegetables. A cup of chopped broccoli contains 135% of the recommended daily amount of vitamin C. Broccoli also contains vitamin A, vitamin B-6, calcium, magnesium, potassium, fiber, protein, folic acid, and vitamin K1. The cancer-fighting properties that support eye health and antioxidants are all recommended as very healthy, in fact
Purple Sprouting Broccoli, Chickpeas, Kale, Sprouts, and Seeds
This Cheesy Broccoli Soup is great for a cold day. It is vegan so it gets the cheesy flavor from nutritional yeast, and it has garlic and cayenne pepper for amazing healing properties. Top it with roasted broccoli and roasted potatoes for some extra crunch.
Crispy Lemon Ginger Tofu With Broccoli
This recipe is an elegant take on a stir-fry with a sauce that will blow your mind. In this Crispy Lemon Ginger Tofu With Broccoli dish, the tofu is crispy on the outside and soft on the inside while the al dente broccoli shoots are tender and savory.
Broccoli Paté With Quinoa Chips
This Broccoli Paté With Quinoa Chips is a delicious appetizer or a snack, in short, it is always good, and you can also serve it on a bed of pasta if you want! Green, healthy, and full of nutrition!
There’s a reason that so many people are turning to cabbage soup recipes for weight loss – most recipes for cabbage soup are simple to make, filling, and remarkably low in calories. With just a few ingredients and only one pot needed, our recipe for cabbage soup will definitely become one of your go-to cabbage recipes.
QUINOA & LENTIL STUFFED VEGAN CABBAGE ROLLS
These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a savory, smoky mixture of quinoa and lentils, baked up in tomato sauce until piping hot.
Warm Red Cabbage Salad with Sweet Potatoes
Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding “a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the meal depth and a sense of progression.”
Cauliflower is one of the so-called “superfoods”. It strengthens the immune system, reduces the risk of cancer and contains numerous valuable nutrients. Cauliflower is rich in vitamin C and also includes a lot of zinc and vitamins B3, B5 and B6. Cauliflower contains a lot of fiber. He is therefore very satisfying and is perfect for losing weight.
Luckily, this Mashed Cauliflower recipe fits the bill perfectly, allowing you to satisfy those cravings for the more common mashed potatoes without feeling sleepy and heavy afterwards. Cauliflower actually whips into an even fluffier mash than it’s potato counterpart, and makes a great side dish along with your other holiday favorites.
CAULIFLOWER PATTIES RECIPE | VEGAN BURGER
How awesome are burger patties?! I love them, they are so easy to make and they are furthermore healthy if they are not deep fried. I have been experimenting with all kind of veggies like zucchinis, carrots, celery or cauliflower to make these fritters. This cauliflower patties recipe is my absolute favorite.
They may not be everyone’s favorite, but their abundance of vitamin K and vitamin C make these little buds a must for any well-balanced diet. Brussels sprouts are also an excellent source of omega-3 fatty acids, fiber, vitamin B1, folic acid, potassium, and phosphorus, to name a few. Their health benefits are numerous, including diabetes control, bone strength and fighting forms of cancer. Brussels sprouts are also super low in calories, which means that you do not have to worry about it at all when trying to lose weight.
Mediterranean Cauliflower Rice and Roasted Brussels Sprouts Salad
It’s pretty well known now that kale is one of the healthiest vegetables we can eat. Some people might be getting sick of all the media attention this veggie is getting, but you should remember that for an excellent reason. Think about it that just 100 grams of Kale contains a crazy amounts of vitamin C. It has 200% of the daily recommended vitamin C value and vitamin A 199% . But also light amounts of calcium, vitamin B-6, potassium, magnesium, Protein, and iron.
Sweet Potato Noodles with Kale and Walnut Sage Sauce [Vegan]
Coconut milk, walnuts, sage and maple syrup work thoroughly well with shallot, kale and garlic to create this delightful sauce. It’s paired with sweet potato noodles as the ideal companion. This is an indulgent, fall inspired dish you can throw together in 15 minutes!
Hearty Superfood Salad With Arugula, Kale, and Beets [Vegan]
This delicious salad is loaded with superfoods and hearty enough to satisfy even the biggest appetites! With all of these amazing health benefits, this is the perfect time to be eating this salad regularly! It’s your body’s first defense against cold and flu season.
Adzuki Bean and Kale Hummus With Sweet Potato Chips [Vegan, Gluten Free]
Chips and dip get a healthy, even more delicious twist in this recipe! Rich sweet potato pairs perfectly with this adzuki bean hummus to keep you full. Tahini, salt, pepper, and garlic give the dip a flavorful kick, while added kale leaves give you a healthful dose of green veggies.
Pumpkin and Squash are THE autumn vegetables! No other food we associate so much with this season as the orange Pumpkin and Squash vegetables. And they do not only taste good, but are also quite healthy. Vitamins, including beta-carotene as a precursor of vitamin A, minerals, including potassium, magnesium, calcium, iron or filling fiber, the seasonal vegetables are bursting with valuable ingredients.Many delicious pumpkin recipes are available here!