The apples are freshly picked from the orchard. Sweet potatoes and beets are roasting in the oven. There’s a hint of cinnamon in the air.
As a company founded on a love for fruit and veggies, how could we not do a tribute to the wonders of fall’s nutrient-dense produce? Here are some of our seasonal favorites and why we dig them so much:
Apples – Did you know we use apple as an ingredient in every single one of our strips? It goes without saying we’re pretty sold on this fruit.
~Rich in antioxidants, vitamin C, & soluble fiber.
~We love it: munched straight out of hand, baked into a healthy apple crisp, sliced into cinnamon apple chips or atop salads.
Beets – When we’re not pureeing these beauties into our Cinnamon Spiced Beet Veggie-Go’s, we adore them roasted with a touch of cinnamon and sprinkle of flax seed.
~Full of immune-boosting vitamin C, fiber & vitamin B folate.
~We love it: roasted, pureed into a gorgeous color as a beet soup or hummus.
Kale – While available year-round, this leafy powerhouse is at its peak now through winter. Here in our healthy hometown of Boulder, CO, we are never short on kale, kale chips, or kale-rich green juices and smoothies.
~Loaded with nutrients, including vitamins A, C & K.
~We love it: thrown into a white bean or vegetable soup, tossed into a salad with butternut squash, cranberries, quinoa, and sliced almonds.
Pears – Just in season for just a month longer (through November), pears add a wonderful natural sweetness to your fall recipes.
~Great source of fiber & vitamin C. Did you know a medium pear boasts a whopping 6 grams of fiber?~We love it: in a spiced pear oatmeal, or mixed with our favorite leafy greens to sweeten up a smoothie or juice.
Sweet Potatoes – Three words: Sweet. Potato. Pie. (Our owner Lisa’s favorite flavor of Veggie-Go’s). What we like to call “nature’s candy,” this healthy sweet-tooth favorite is so versatile in fall dishes.
~High in fiber, vitamin A & vitamin C.
~We love it: Roasted in wedges with a dash of cinnamon (sweet mood) or cayenne pepper (spicy moods), spiralized into sweet potato noodles, pureed into a sweet potato soup, or into our favorite crowd pleasing salad standby:
John and Lisa’s Sweet Potato Salad
4 medium sweet potatoes, cut into 1 inch cubes
1 medium red onion, diced
1⁄2 medium red bell pepper, diced
1⁄2 cup pumpkin seeds, toasted or sprouted and roasted
1⁄4 cup crumbled feta
3 tablespoons fresh basil, chopped
Salt and pepper
Toss sweet potato cubes and red onion with olive oil, salt and pepper and roast in 400 degree F oven for 30-40 min until tender, stirring once. Stir in the bell pepper when the sweet
potatoes come out of the oven and are still warm. Once cooled, add pumpkin seeds, feta, and basil.
Add salt and pepper, to your taste. Enjoy!
How do you most enjoy your fall veggies? Post a favorite fall recipe of yours on our Facebook page by November 15, and we may select you to win a mixed case of Veggie-Go’s!