The fall is here, and it is a perfect excuse to switch up your regular menu and try more of fall vegetables. They are full of vitamins and nutrients that will help you transition between seasons. We picked five veggies that are easy to cook and we hope they make it to your table right this week!
- Pumpkins, of course. They’re full of antioxidants, vitamin A and C, fiber, potassium and zinc. It’s easy to make pumpkin soup, as well as roasted pumpkin, or hummus. And don’t forget that pumpkin seeds make a healthy and delicious snack.
- Potatoes and yams. Forget French fries – your potatoes can be way healthier. Try them mashed, add them to your chicken soup instead of pasta, or eat them boiled with with garlic, dill and just a bit of butter. Potatoes and yams are rich in vitamin B6, potassium, and antioxidants.
- Kale yeah! Long dubbed as superfood, kale is one of the most nutrient dense foods. Kale keeps the nutrients and tastes best when steamed for 5 minutes. Kale chips are equally easy to make and they might be more ‘fun’ for the kids.
- Beets. Not only they taste good, but they have long known to be nature’s cleanse for liver. Kids usually like beets for their bright color. They are great in salads, such as arugula-beet-gorgonzola salad. Russians make famous borscht soup with beets which in fact is not too hard to make.
- Eggplants. Who can say no to brain food? That’s exactly what eggplants are. They are easy to grill, fry, and bake. Eggplants go great with garlic and parmesan cheese.