Enjoy the Health Benefits of Some of our Fall Super Foods + Recipe by Rachel Schwartzman #wellbeingwednesday
I hope you all enjoyed this beautiful Thanksgiving long weekend. For today’s Wellbeing Wednesday tip, I thought I would share with you the health benefits of some of our Fall Super Foods.
Squash: I don’t know what could be better than a warm bowl of butternut squash soup. I even included a recipe below! This vegetable has anti-inflammatory properties and is ranked the highest in carotenoids, a group of antioxidants that are immune boosting.
Carrots: This root vegetable is highly adored by people both big and small and contains a high amount of beta-carotene. This vitamin is a key nutrient important in maintaining a healthy immune function, having an affinity for lung health and fighting against respiratory infections.
Apples: Have you gone apple picking this season? It’s not too late to grab a bag of organic apples. Apples are one of the only fruits that contain calcium-d-glucarate, a nutrient that supports the liver detox pathways and hormonal balancing. An apple a day, surely will keep the doctor away.
Pomegranates: These tiny seeds are loaded with fiber, vitamin C and rate high in the ORAC (oxygen radical absorption capacity). They contain Punicalagin, shown to have heart lowering risk factors by scavenging harmful free radicals from the human body. Try topping them onto a salad, yogurt or smoothie bowl, or just eat them on their own.
Ginger: This spicy herb is a strong antioxidant with antibiotic like properties providing it with potent anti-microbial benefits. The heat induced by ginger, allows for the movement of blood flow and congestion internally, helping to warm up the body and ease cold like symptoms. Try making a cup of ginger tea by grating some fresh ginger into a mug of boiling water, adding some raw honey and lemon to taste.
Warming Butternut Squash Soup
Roast 1 large or 2 small butternut squash (I roast them whole) and 6 carrots. Toss the carrots in some olive oil first and then put in the oven. Roast veggies until soft. (carrots will be done before the squash).
Sautee 1 onion in a little olive oil in a large pot. Add 1 tbsp tumeric, a 1 inch cube of finely grated ginger, 3 cloves of garlic and 1 peeled and diced apple. Once squash and carrots are done roasting, peel the squash and cut the squash and carrots up into smaller pieces and place in the pot. Top with 6 cups of water and half an organic veggie bouillon cube. Simmer for 45 minutes. Blend. Enjoy.
Rachel Schwartzman is a licensed Naturopathic Doctor, Doula and Acupuncturist. She practices in Toronto and can be reached at 416-371-3422. To learn more about Dr. Rachel take a peek at rachelschwartzman.com