FALL PRODUCE 5 seasonal picks for your table 1Sweet potatoes. Key nutrients: Fiber, potassium, and vitamins A and C. Where to use them: They’re a delicious side dish. Roast, bake or mash them. 2Brussels sprouts. Key nutrients: Fiber, folate, and vitamins A, C and K. Where to use them: Drizzle with olive oil, sprinkle with herbs, then roast or sauté them. Enjoy as a tasty side dish or tossed with pasta or rice. 3Pumpkins. Key nutrients: Fiber, beta-carotene (which your body converts to vitamin A), potassium and vitamin K. Where to use them: Stir pureed pumpkin into muffins, pancakes or oatmeal. Roast the seeds and use them as a flavorful salad topper, a crispy snack or a crunchy addition to trail mix. 4Apples. Key nutrients: Vitamin C and fiber (especially if you eat the skins). Where to use them: Stew them and serve with savory foods. Slice them and enjoy them as a snack with peanut butter or cheese. Or toss slices into a salad. 5Kale. Key nutrients: Manganese and vitamins A, C and K. Where to use it: Sauté and add to soups. Remove the tough stems and toss the leaves with other salad greens. Sources: Academy of Nutrition and Dietetics; American Heart Association; Foundation for Fresh Produce • Tastes and looks great. • Often costs less. • Can be more nutritious when freshly picked. 5 fall picks This fall, load up on seasonal favorites, like these: Healthy eating doesn’t have to be hard. Some of the best options are right in the produce aisle or at your local farmers market. Choosing a variety of fresh, seasonal produce is a great way to get more of the nutrients your body needs. Fruits and vegetables are an essential part of a balanced, healthy diet. While frozen and canned options are convenient and nutritious, fresh, seasonal produce: www.faith.health 3
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