Have you ever been stuck in a fruit or vegetable rut when you just can't seem to buy anything other than your usual produce items? Eating fruits and vegetables that are in season and locally grown is always better than eating fresh foods shipped from across the world.
Have you ever noticed that you'll start craving things more at certain times of the year? Right now all I want is root vegetables and apples and they seem to taste so much better than three months ago when all I was craving was fresh, raw summer vegetables.
One of my favourite side dishes for the season is roasted root vegetables. Cube up sweet potatoes and yams, toss with a bit of olive oil and thyme (or your favourite dried herb), and bake until just browning.
Get creative and throw in some of your other favourite roots like beets or rutabaga, or try roasting potatoes until they're browned, then toss with a bit of lemon juice, salt, and flat leaf parsley. It's so simple and the flavour combination is delicious.
Root vegetables and squash provide a source of fibre, and slow-digesting carbohydrates, which help to keep your energy consistent throughout the day. They are full of beneficial vitamins and minerals as well. Have you noticed the abundance of squash in the grocery stores lately?
I would suggest trying a spaghetti squash, which is a great veggie alternative to noodles (which works out well for the gluten-free crowd). It is easy to bake in the oven and to scoop out the flesh when it's cooked. Or try cutting an acorn squash in half, baking in the oven until soft and topping with a bit of cinnamon for a warm treat.
One of the more popular squashes is the butternut squash. It is terrific for creamy soups. Diced and added to stews, it is versatile and satisfying.
Jami Scott is the healthy eating coordinator for Whole Foods Market.
BUTTERNUT SQUASH SOUP
1½ cups water, divided 1 small yellow onion, chopped (about 1 cup) 1 large carrot, chopped (about 1 cup) 1 stalk celery, chopped (about ½ cup) 1 medium butternut squash, peeled and cut into half-inch thick chunks (about five cups) ½ teaspoon chopped fresh thyme 4 cups low-sodium vegetable broth ¼ teaspoon freshly ground black pepper
Bring ½ cup water to simmer in a large saucepot over medium-high heat. Add onion, carrot and celery. Cook until vegetables have begun to soften and onions turn translucent, about six to seven minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in broth, remaining one cup of water and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 40 minutes. Use an immersion blender to carefully puree soup, or let the soup cool slightly and carefully puree in batches in a traditional blender.
Recipe source: Whole Foods
