Thanksgiving turkey, sweet cranberry sauces, rich mashed potatoes… if you’re having the calorie blues after the weekend festivities we’ve got the solution for you. Get back on track with seasonal veggies- your grocery store is loaded with them and we’ll tell you just how the rainbow of Fall colours can infuse your diet with nutrients.
Squash and pumpkin are Fall classics. Traditionally used as pie stuffer and soup filler, squash helps to control blood pressure, decreases the risk of gallstones and prevents cancer cell growth. Like all orange vegetables, it contains loads of beta carotene which the body naturally converts to vitamin A. Vitamin A produces healthy skin, boosts the immune system, and promotes eye health. Treat yourself to a hearty winter squash soup, or add pumpkin to your favourite stew recipe.
Cabbage is vitamin C rich, a necessity in the wake of cold and flu season. Regular cabbage intake also cuts the risk of heart attack and stroke. Cook your cabbage in a slow-cooker, or add it raw to a garden salad. We all know the anti-cancer benefits of broccoli, chop up a head of broccoli, place in Tupperware and eat it raw on the go throughout the week for maximum nutrient intake.
Belonging to the “nightshade” family of vegetables, eggplant is an excellent source of several nutrients including fiber, vitamins B1, B3 and B6, copper, managanese, potassium, folate and vitamin K. Eggplant Parmesan is our favourite way of consuming this wonderful veggie. Beets are another incredible purple veggie, providing antioxidant, anti-inflammatory, and detoxification support. Try this wonderfully unique recipe for watermelon beet soup http://cooks.ndtv.com/recipe/show/chilled-watermelon-and-beet-soup-502889
Stock up on colourful vitamin-rich veggies to meet the winter season in full gear!
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