Have A Plant®: The Plant-Forward Eating Guide
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BEETS

Sweet and earthy, beets are one of my favorite seasonal vegetables.  Most often seen in a deep red-purple, beets come in a variety of colors including golden and, striated pink, and all varieties are rich in an antioxidant called betalains, and vitamin C, and beet greens are a good source of iron.

If you’re lucky enough to find Golden (or Chioggia) Beets, try this Grilled Avocado and Chioggia Beet Salad.

APPLES

Due to greater availability of products from around the world, and state-of-the-art controlled temperature storage, we can enjoy delicious and nutritious apples year-round. However, for most of North America, fresh apples are in season during fall!

Apples are a good source of fiber and vitamin C. But be sure to eat the skin, as that’s where most of the fiber and antioxidants can be found. An apple a day keeps the doctor away? Maybe! Some of the nutrients in apples may aid in digestive health, help to reduce cholesterol, and reduce the risk for cancer and heart disease.

Akane Apples: These early-season apples are my favorite. Their small size and sweet-tart flavor make them perfect for snacking. There are so many great varieties of apples available at most grocery stores, so try something new today! Unsure of an apple variety? Check out the US Apple Association website to learn more. Keep your eyes peeled for the new Arctic Apple, a non-browning variety created through biotechnology that can be found at some grocery stores.

SQUASH

There are so many varieties of winter squash available! With all squash, choose one that feels heavy for its size and has vibrantly colored and hard rind, free of blemishes.

Squash is a good source of vitamins A and C, and a great source of fiber.

Delicata Squash: My absolute favorite squash is delicata, because it doesn’t require peeling! I love to roast it in slices, and I always leave the seeds for extra crunch, flavor, and texture. Try this recipe for Roasted Delicata Squash with Pomegranate Seeds.

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