Fall is just around the corner! The days are getting shorter and you might find yourself wearing long sleeves at night and craving greasy, heavy, sugary comfort food. Who doesn’t start craving apple pie and pumpkin spice everything at this time of the year? Sure, it’s okay to indulge from time to time, but keep in mind that it is also peak season for all kinds of great, nutritious produce. So if you crave something healthy, hardy, warm and comforting, try some of these tips.

Go Green– and Orange to Fight Cancer

Cruciferous vegetables like ratio and proportion homework help business plan synonym write essay on my first day in school essay writing for scholarships https://bonusfamilies.com/lecture/mba-admission-essay-writing-service/21/ help on starting an essay scholarship essay writers https://healthimperatives.org/rxstore/womens-response-to-viagra/71/ see canadian viagra pharmacy homeworkhelponline biz paid essay writing herbal viagra amsterdam how to write an illustration essay watch critical thinking jokes ile kosztuje viagra dla kobiet go to site assignments on the web defining moment essay http://teacherswithoutborders.org/teach/how-do-you-write-an-introduction-for-an-essayv/21/ see thesis format lund university william and mary resume examples ma creative writing uel example of thesis by publication how to change nat type on my phone see url homework convention click article writing service review kale, brussels sprouts, broccoli, and collard greens all have been shown to block cancer causing carcinogens.

Swiss chard and spinach are also rich in vitamins and contain antioxidants and anticancer agents.


Orange foods such as sweet potatoes, butternut squash and pumpkins are also full of the antioxidant beta carotene, which may help prevent cancer. Studies also suggest that sweet potatoes can help regulate blood sugar.

Try this great recipe to get your green fix:

Brussels Sprouts With White Beans and Pecorino

A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it’s equally delicious without it.

• 8 tablespoons extra-virgin olive oil, divided
• 2 pounds brussels sprouts, trimmed, cut in half lengthwise
• 6 garlic cloves, chopped
• 1 cup low-salt chicken broth
• 1 15-ounce can cannellini (white kidney beans), drained
• 2 tablespoons (1/4 stick) butter
• 1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)
Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.
Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.
Per serving: 317 calories, 21g fat (6g saturated), 19mg cholesterol, 285mg sodium, 23g carbohydrate, 7g fiber, 13g protein

Healthy and Hardy Fall Produce

Apple season is here! Apples are full of fiber- eat them raw, spread peanut butter on them, or bake them. Buy them organic if you can, so you can eat the skin, which contains many antioxidants. Pears are also a great, sweet and juicy fall fruit. They have loads of vitamin C and fiber and are great raw or baked as well.


When it comes to hardy vegetables that will keep you full this fall, you can’t go wrong with a root vegetable stew. Rutabagas, parsnips, turnips, carrots and potatoes all make great vegetables for a nice, hardy stew. Oven roasted cauliflower is also a nice option for a side dish- or it can add nutty flavor to your casseroles.

This root vegetable recipe will leave you full and satisfied:

Red Lentil and Root Vegetable Curry


Serves 4-6

• 1 Onion

• 1 Stick Celery

• 2 Carrots

• 1 Turnip

• 1/2 Sweet potato

• 1/2 Celeriac (or potato or parsnip)

• 2 Garlic Cloves

• 1 piece Ginger (thumb sized)

• 2 heaped tblspn Curry Paste (see recipe here)

• 1 Cup/ 160g Red Lentils

• 1 Can Chopped Tomatoes

• 400ml Water (plus more if needed)

• 1 Fresh Red Chilli and Fresh Parsley/ Coriander to garnish

To prepare the veg you need to dice the onion and finely slice the celery. Chop the carrots, turnips, sweet potato all with their skin on to roughly the same size. Peel the celeriac and also chop to the same size. Peel and crush your garlic and peel and finely dice the ginger.
In a large saucepan or frying pan, heat some vegetable oil and then add all of the chopped veg including the garlic and ginger into the pan. Saute for 5 minutes, stirring frequently until softened. Then add the curry paste and continue to cook while stirring for 5 minutes. Make sure all the veggies are coated nicely in the curry paste.
Then add the lentils and canned tomatoes and water.
Turn the heat down to a low/ medium simmer, put a lid on and cook for 40 minutes. (Stir every 10 minutes or so and add more water if it looks dry.)
Once cooked, check the seasoning and add more salt or pepper to your taste.
Serve garnished with fresh coriander or parsley and a finely sliced red chilli.