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ideas for eating seasonal foods

ideas for eating seasonal foods

Although we love the cool weather and the opportunity to wear sweaters, our favorite thing about fall is the delicious seasonal food. With nutritious veggies like Brussels sprouts, broccoli, kale, carrots, and squash at their best, and an abundance of fruits like pears, apples, persimmon, figs, and blueberries in season, we can start planning fall snacks.

Here are some ideas for eating seasonal foods in healthy snacks:

Maple Candies: Turning maple syrup into caramel is a breeze. Bring the honey to a boil and often stir until it reaches 235 degrees (use a candy thermometer). Let it cool, and then stir until it becomes thick and creamy. Once it is thick, you can add chopped walnuts or pour them into candy molds. Let them cool, then take them out of the molds and enjoy!

Pumpkin Pie Yogurt Parfaits: The creamy texture pairs well with yogurt (with or without milk) whether you’re using fresh or canned pumpkin. Alternate layers of pumpkin and yogurt, and top with granola and spices like cinnamon and nutmeg.

Roasted Pumpkin Seeds: Don’t let your pumpkin seeds go to waste! Bathe them in olive oil and grill them for a quick and easy snack. Choose spices like cayenne, cinnamon, and sugar for a variety of flavor options. While pumpkin seeds alone make a great snack, they also make a great addition to salads, on a cheese board, or top of pumpkin pie yogurt parfaits!

Cranberry Nut Mix: Cranberries are great on muffins or as honey, but also in a nut mix, where they add a bit of tart to a generally savory snack. Gather your favorite nuts, some of the roasted pumpkin seeds, mix them with some dried cranberries, and you’ve got a perfect snack to take on a hike or to eat at your desk when you need an afternoon snack.

Baked Pear or Apple: Both pears and apples are in season, and we love the simple pleasure of baking them with cinnamon and sugar until just soft. It’s a faster, healthier way to satisfy your craving for fruit pie without all the work.

Apple and pear salad: If you prefer raw fruit instead of baked, chop up some pears and apples and make a salad with pumpkin seeds, blueberries, crumbs of a strong cheese such as blue or gorgonzola, and drizzle with a light dressing of vinaigrette to accompany everything. Add chicken or tempeh for more protein.

Apple Chips: Unlike store apple chips, making them at home allows you to control the amount of sugar, which you don’t need thanks to the inherent sweetness of the apple. Also, homemade chips can be baked instead of fried. To make them, gather a variety of apples, wash them, and cut them into thin slices until you have about 3 cups. Place them on a tray and sprinkle with cinnamon. Bake at 200 degrees for 1 to 2 hours, depending on how crispy you like them. Eat them plain or with peanut butter or yogurt.

These months of transition between summer and winter leave us with spectacular images of forests and litter and a perfect pantry to prepare delicious recipes and help our body rearm its defenses. That is why we have prepared this list with the best autumn products for health and cooking.

A diet of real food

It is, yes, about having food as an ally to strengthen our immune system and reduce that low-grade inflammation that occurs due to a diet that is too rich in food products and poor in real food. And there are no miracles or shortcuts: for what we eat to help us strengthen our bodies in the face of possible infections and infections, we have to eat well.

Eating well means prioritizing fruits, vegetables, and greens; try to eat grass meats (that have moved and have eaten grass, thanks to which we will receive very interesting fatty acids); eat healthy fats, of course, there are, and we find them in nuts and oily fish; take complex carbohydrates (like those of whole grains) before those of rapid absorption (like those of refined cereals …).

That is the starting point. If we want to curl the curl, why not follow these guidelines and choose seasonal products? If we always say that nature is wise, why not take it seriously and consume what it gives us at all times? That is today’s proposal: if you are going to eat fruit, choose pears, apples, or pomegranates that are at their best. In dried fruits, let’s give the wonderful and humble chestnut a try; in greens and vegetables, it is the hour of the pumpkin, the mushrooms … And, in meats, attentive to the different seasons, because the game is already falling.


Is it a superfood? Let’s see, let’s not kid ourselves: all fruits are, they are all packed with beautiful vitamins and nutrients. It’s true that a few years ago when attempts were made to rediscover this fruit (it’s one of my hazy childhood memories), its antioxidant properties, which it has, were emphasized and elevated to superfood status. It became a trend. It is a beautiful fruit, this is its moment, and it is worth betting on the Mollar de Elche with DO. Compared to other bright, tantalizing fuchsia varieties, it looks a bit less lucid but is tastier and has more polyphenols and flavonoids than green tea or red wine. Does it seem like a can to shell it? Look at a tutorial that simplifies your task a lot. And remember that the pomegranate is also remarkable in salads, vinaigrettes, and pickles.


It is estimated that there are more than three thousand varieties. It is not uncommon, therefore, that we can enjoy them throughout the year. But now, in the fall, it’s time to jump into the conference pear, a variety that dates back to 1895, when it was introduced at the National Conference of British Pears. In Spain, the DO of Rincón de Soto has a DO, and Bierzo has a Quality Mark. It is also the time of the Bartlett, either red or yellow, widely used in jams, purees, syrup, and pastries. Enjoy the autumnal pear, but keep in mind that when it is at its optimum point when it is delicious, so juicy that you take advantage of it to the heart, it is a flower of a day: they quickly go away. It is then the moment to cook with them. Have you tried preparing a pear chutney? And the pear with an eel? Those with a sweet tooth will enjoy mixing it with chocolate: this is an easy and colorful pear and chocolate tartlet recipe.

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