Seasonal Picks – Fall 2015

December 7, 2015

Welcome to my seasonal produce picks! I am so thrilled to share with you my finds of the beautifully abundant Fall season. Each pick has impacted my own personal nutrition practice and I hope it inspires you as well. The local food movement is bringing nutrients and flavor to the table that can have a huge impact on your health. Every season, farms produce farm-fresh produce and foods to use in a variety of seasonal recipes and intuitive cooking.

The foods you choose to eat throughout the day can help increase energy levels, improve your overall health and maintain a healthy relationship with food. This post will introduce you to my seasonal local produce picks and how to incorporate these nutrient-dense foods into your meals.

The Persimmon is known as an asian fruit, however is native to Southeastern US and can be found wild in Indiana. The adorable orange sphere has anti-Inflammatory properties and several vitamins and minerals including Vitamin C, Iron + Calcium. A couple ways to incorporate persimmons into your own nutrition practice is to slice, then top onto a fall salad or have as an afternoon snack with ¼ cup of almonds for protein.


Pomegranate Seeds are typically known to be difficult to get at, nestled in their spongy membrane, however there is a trick to easily separate the seeds. The first step is to cut the pomegranate in half and submerge in a bowl of cold water for 5 minutes, then break it apart under the water to release the seeds. The vibrantly red seeds are an amazing source of Fiber, numerous amounts of anti-oxidants, and they also provide Vitamins C and K. A couple ways to incorporate pomegranate into your own nutrition practice is to add into other vegetable sides, such as roasted sweet potatoes or mix into a kale salad.

Buttercup Squash has my favorite winter squash texture and can be baked easily without having to cube up beforehand. Gently poke 4 holes into different locations on the squash, place on a baking sheet and bake at 400 degrees for 1 hour. You can add it to a soup or make an amazing roasted vegetable over greens salad. The green and orange storage crop provides B6, Vitamin C and A, plus Potassium.  


Parsnips are relatives of carrots and parsley. They have a slightly woody flavor and are delicious roasted with coconut oil at 375 degrees for about 30 minutes. This cream-colored tuberous root vegetable provides Folate, Potassium, Vitamins C and E.

Cranberries, a
long with the Concord grape and the blueberry, fresh cranberries are one of North America’s native fruits and were first cultivated in 1816 in Dennis, Massachusetts.  The glossy, scarlet red, very tart berry provides high amounts of vitamin C and E. The berries abundance of phytonutrients have been studied for their antioxidant, anti-inflammatory, and anti-cancer properties. A couple ways to incorporate fresh cranberries into your own nutrition practice is to add ½ cup into your smoothie or enjoy warm in your oatmeal. 

Watch the video below! 

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