Get ready for fall by preparing some of these wonderful fall vegetables.  Not only are they delicious but they are also nutritious for you.  All of these vegetables are packed full of nutrients and they can be creatively added to your diet in new recipes or recipes that are staples within our family.

Orange and Yellows:  Sweet potato, butternut squash, pumpkin, acorn squash,

spaghetti squash, and carrots are hearty vegetables that are rich in carotenoids. Carotenoids are great for helping skin and eye diseases and cardiovascular disease. Cooking these foods, rather than eating them raw, will help your body absorb the carotenoids better. Try roasting them with spices and herbs that will bring out the flavors such as cinnamon, ginger, garlic, pepper, chili powder, cayenne, and salt.

Green: Cabbage, bok choy, kale, chard, arugula, spinach, mustard, collards, be

et greens, broccoli, brussels sprouts etc. These vegetables contain glucosinolates that have been shown to have anti-microbial properties. Isothiocyanates are derived from cruciferous vegetables and can affect metabolism. Use these vegetables in stir-fries, soups, stews, salads, omelets, and sauteed dishes.

Red, Blue, Purple: cabbage, sweet potato, beetroots, radishes, etc. Anthocyanin is responsible for these colors and it has antioxidant and anti-inflammatory properties. You can roast, saute, and include these veggies in grain bowls or salads.

• Med Instead of Meds Recipes
• Plants for Human Health Institute
• Eating Well