From Peaches To Pumpkin And Recipes I Want To Healthify This Fall

As I was chopping the last of my frozen peaches to put in my breakfast bowl (I have been on a major frozen peaches kick this pregnancy), I felt a little sad that summer was coming to an end.

But you know what they say – when one season ends, another one begins. While it is still warm in Richmond, I can feel fall peeking through, with crisper mornings, less humidity, and a few leaves floating from the trees. I can’t wait!

The nutritional intentionality behind seasonal eating

As much as I love summer produce, there is something about fall baking and cooking that warms and nourishes you from the inside out. When eating in season, you realize that each time of year offers fruits and vegetables with a supportive nutritional intentionality. For example, coolings foods such as cucumbers, watermelon, berries, and tomatoes contain a lot of water that is meant to hydrate you during the hot summer months. As we head into fall and winter, root vegetables such as sweet potatoes, squash, carrots are grounding so we slow down and hibernate. Additionally, oranges, garlic, and onions are known to boost immunity to help your body fight off colds that are common during this time of year.

Pumpkin nutrition for the fall and winter months

And then there is pumpkin. While you might immediately think of your favorite, flavorful latte, or the muffin and pie recipes permeating your social media feed, the winter squash’s nutritional profile helps balance the body. The moist, sweet, creamy, and warming properties of pumpkin counteract the cold, dry months of the season. Pumpkin’s fiber content aids digestion, preventing any excess feelings of congestion, heaviness, and lethargy. Additionally, pumpkin is a good source of vitamins A and C, which are important for immunity and skin health; its antioxidant content helps fight inflammation. All the more reason to eat it!