Monday, September 26, 2016

4 Fall Produce Picks to Boost Immunity

Are you getting enough of this crucial vitamin? An antioxidant, vitamin C promotes wrinkle-free skin, supports good immunity, and may help the body protect itself against some diseases, such as cardiovascular disease and cancer.

Oranges and other citrus aren’t the only sources. These fall/winter vegetables offer ample amounts too. With cold and flu season around the corner, now is a good time to revamp your crisper drawer with these fresh picks.

Cooking tip: Vitamin C can be easily lost in the cooking process, particularly when veggies are boiled and drained. To retain more nutrients, cook into soups or stews, or lightly steam or microwave. Roasting or broiling results in less vitamin retention than other methods, but the results are very delicious. Frying virtually obliterates vitamin C and other volatile nutrients. Our advice? Avoid frying, vary other cooking methods, and enjoy.


Broccoli provides about 100 mg vitamin C per cup (chopped), plus sulforaphane, a potent antioxidant studied for its anticancer effects.
Serving idea: Try lightly steaming and dressing with lemon juice (more C!), olive oil and salt.


A cup of cauliflower contains approximately 93 mg vitamin C. Bonus: You’ll also get several grams of fiber.
Serving idea: Steam cauliflower, then mash with miso, sesame oil and ginger; or garlic, olive oil and herbs.


A cup of kale contains tons of vitamin A (twice your daily value), vitamin K, trace minerals and 80 mg of vitamin C.
Serving idea: Remove tough stems, chop, and massage with lemon juice, olive oil and a little garlic until slightly wilted. Let this sit at room temperature. Excellent add-ins: toasted sliced almonds, chopped hazelnuts, parmesan cheese or apple slices.

Brussels Sprouts

The tiny cousins of green cabbage, Brussels sprouts contain 48 mg vitamin C per half cup.
Serving idea: Steam lightly and toss with hazelnut or walnut oil, a touch of maple syrup, and sea salt. (Roasting is a favorite cooking method because it brings out Brussels sprouts’ sweet flavor, but you’ll get less vitamin C.)

Thursday, September 22, 2016

This 5-Ingredient Autumn Juice Recipe Might Fix Everything

Step aside sugar-loaded pumpkin spice latte, this autumn juice recipe takes seasonal drinks to a whole new level. Unlike PSLs, this  juice is made with real food ingredients that perk up the immune system and fill your body with vital nutrients all while embodying the flavors of the season.

Juice, often best served green after a sweaty yoga or barre class, can also be filled with autumnal flavors and seasonal ingredients. Leave it to our favorite rooted and grounded fruits and vegetables to get you feeling balanced, brightened, and rejuvenated in these cool fall months.

Packed with sweet potato, apple, ginger, turmeric, and carrot, this autumn juice is filled with whole food superstars. We don’t mean to play favorites, but the sweet potato in this recipe is a total winner. More than just vegetable mash and fries, sweet potatoes are an easily juiced vegetable that deliver ample amounts of nutrients.

Sweet Potato Health Benefits

This orange-fleshed beauty is one of our favorite grounding vegetables. Along with providing nutrient support to the body, sweet potatoes are easily grown across the world and considered an environmentally stable crop.

Fun fact: NASA thinks these potatoes are pretty stellar too. The tubers were chosen as a candidate crop to be grown and incorporated into menus for astronauts on space missions due to their (crazy impressive) nutritional value.

Besides being astronaut-approved, sweet potatoes are a great source of easily digestible fiber, minerals, vitamins, and antioxidants such as beta-carotene. Sweet potatoes also contain bioactive compounds such as phenolic acids and anthocyanins, which contribute to the bright orange color of their skin and flesh and boast health benefits as well.

Just one cup of sweet potato provides 214 percent daily value of vitamin A, 52 percent daily value of vitamin C, 50 percent daily value manganese, as well as impressive amounts of copper, vitamin B6, B3, B1, potassium, and biotin.

With their ample nutrients plus bioactive compounds, sweet potatoes have been widely studied for their abundant health benefits. Numerous studies have shown that sweet potato consumption is linked to anti-cancer properties, reduced inflammation, antimicrobial activity, hormone-balancing abilities, and extreme free-radical-scavenging powers.

This autumn juice recipe also boats other orange-skinned superfoods such as carrots and turmeric. These whole foods deliver impressive amounts of vitamins A and C along with a wide variety of other vital nutrients. Turmeric is especially nourishing and has been shown to reduce inflammation, be protective against certain cancers, and soothe stomach issues. Just a tip, always consume your turmeric with black pepper, which makes its beneficial compounds more bioactive.

Sip the flavors of fall with this seasonal and nutrient-rich autumn juice. We know it will be your new favorite festive drink. Buh-bye, PSLs.

Autumn Juice

Serves 1-2

1 large sweet potato
1 crisp apple, such as fuji or honeycrisp
1-inch nub ginger
1-inch nub turmeric
4 large carrots
Pinch of black pepper

Run all ingredients through a juicer and finish with a pinch of black pepper. Drink autumn juice immediately or store in the refrigerator in a sealed glass jar for one to two days.