October Tip of the Month

October 2008

With the fall season in full swing, there is a wide array of fresh vegetables to choose from. They come in all shapes, sizes, and colors, providing lots of nutrients and options for healthy recipes. Here are some fall favorites:

• Broccoli: This bright green vegetable is rich in vitamin C, folate and fiber. Use it raw in salads, or cooked in a variety of dishes like pasta sauce or stir-fry.
• Carrots: One serving of baby carrots can give you three times the RDA (Recommended Daily Amount) of Vitamin A! They add color to salads, or can be packed as a quick snack.
• Pumpkin: Providing vitamins A & C, and folate, these are used for more than delicious pies and holiday decoration. Cut in half and remove the seeds, and it can be used in soups and risotto. The seeds can be roasted for a quick snack.
• Squash: This vegetable provides vitamins A & C, potassium, fiber, folate and thiamin. Remove the seeds, season with salt & pepper, and roast it in the oven for an easy side dish.
• Sweet potatoes: One potato has vitamins A & C, potassium, vitamin B-6, fiber and copper. They taste great roasted, mashed or baked.