Get ahead of the trend: Fall superfoods to munch on this cold season

The benefits of beetroot lie in their rich color. The compound that give beets their dark red color is a unique source of phytonutrients called betalains. (Shutterstock)

Various foods from all over the world have been making it to the super-food list for being nutrient powerhouses. Packed with a variety of disease-fighting nutrients, they can promote both wellness and weight control.

Ultimately, when it comes to eating healthy, concentrating on one superfood will not work miracles. But if eaten regularly, these superfoods could support your diet and help you reach your dietary needs for vitamins, minerals and nutrients.

This year’s favorites were chia seeds, quinoa, sweet potatoes, coconut oil and kale among others. While you should continue to keep these superfoods handy, let’s take a look at what this fall has in store for us.

Cacoa juice

Sourced from Ecuador, this tropical fruit drink taste nothing like cacao beans which is used to make chocolate. Cacao juice is extracted from the same fruit of cacao beans. Inside of every cacao fruit lies a cluster of cacao beans. These beans are intermingled with pulp, often removed and thrown out in order to expose the beans. It turns out this pulp can be pressed to make a juice that is bursting with energizing antioxidants, vital vitamins and anti-inflammatory components.

How to enjoy: Drink it cold, mix it with soda water or add it your smoothies for a pure pick-me-up.

Golden milk

Golden milk lattes are the new matcha. Creamy and spicy, soothing and warm — this delicious drink is more than just a tasty treat. Used for centuries in Ayurvedic medicine, golden milk is a combination of the powerful spice turmeric and coconut milk. This lightly spiced milk is packed with anti-inflammatory and antioxidant properties, thanks to a dose of peppery turmeric. In some research, turmeric worked about as well as ibuprofen for reducing osteoarthritis pain.

How to enjoy: Ready to mix up a batch? Add a touch of honey and vanilla extract for sweetness and a bit of cinnamon, ginger, and black pepper for some taste. You’ll be sipping your way to health in no time.

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shutterstock

Pumpkin Seeds

Pumpkin carving for Halloween is right around the corner. Believe it or not, the seeds you discard from your soon-to-be Jack O’ Lanterns are just a quick roast away from becoming a delicious nutritious snack. Pumpkin seeds are nutrition powerhouses and boost heart and prostate health, power your muscles, strengthen immunity and aid in sleep. High in fiber and antioxidants, rich in Omega-3s and loaded with Vitamin A, Zinc and magnesium, you’ll want to make a batch of these all fall long.

How to enjoy: Scrape the seeds from your pumpkin with a spoon. Pull away the strings and rinse the seeds clean. Spread them in a baking try add some olive oil and spice them up to your liking – sea salt, chili flakes, or fennel seeds. Bake at 180°C/350°F/gas 4 for around 10 minutes, or until seeds are lightly golden brown and voila, you will have made yourself the perfect snack.

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shutterstock

Artichokes

While their longest peak is from March to May, artichokes experience a mini-peak in October. Artichokes have one of the highest protein counts among vegetables. Two medium artichokes provide more protein and less calories and fat than an ounce of meat. They’re also a good source of vitamin C and a special form of fiber that enhances the function of gut bacteria and the heart and are a surprisingly rich source of antioxidants. You get all the benefits of artichokes without a whole lot of calories.

How to enjoy: Steam artichokes and dip them in a lemon olive oil mix or add the hearts to a fall-flavored salad.

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shutterstock

Beetroot

The benefits of beetroot lie in their rich color. The compound that give beets their dark red color is a unique source of phytonutrients called betalains which have powerful antioxidant and anti-inflammatory properties, similar to those of pomegranates and blueberries.

How to enjoy: They work great raw in a salad, but beets can also be roasted, steamed, pureed into soup, or baked in an oven to make chips. Limit steaming times to 15 minutes or less and roasting times under an hour to prevent loss of healthy betalains.

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Last Update: Wednesday, 20 May 2020 KSA 09:49 - GMT 06:49
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