So Much More Than Salads: Funky Fall Foods

By Sarah Wilson, RHN on October 16, 2014 , categorized in In the Kitchen

fall foods

Healthy doesn’t mean boring bland salads, or mind-numbing workouts you hate.  Health is about finding something that gets you super pumped and excited about your overall wellness. I’m a holistic nutritionist that loves taking the ordinary, and making it kick a$$!  It’s time to get creative, step outside the box, and discover your own way to thrive. My mission is to help you find that path.  

We’re starting to feel pretty cool nowadays, and I don’t mean in the leader-of-the-pack kind of way.  I’m talking about the weather. Just because it’s getting cold outside doesn’t mean we need to lose our cool; it just means we need to learn to adapt and go with the flow.  Let’s take a look at some of the new kids on the block (or in the garden) and check out what’s popping up and poppin’ off with those funky fall veggies.

Kohlrabi

When picked fresh from the garden or purchased Saturday morning at your local farmer’s market, kohlrabi looks like the black sheep of the root vegetable family.  However, don’t be deceived by appearances, kohlrabi really packs a punch when eaten raw with its spicy radish like flavor.   Eat it raw, grated on salads or sliced with your favorite olive oil and balsamic combo, or toss it in your fall harvest vegetable soup. If you really want to get funky with this one, you can try out this recipe for kohlrabi pancakes.

Mustard Greens

Colonel Mustard ain’t got nothing on this funky fall veggie. Would you like a clue as to why these greens are so good for you?  Well they’re jam-packed full of phytonutrients!  When choosing mustard greens be sure to pick leaves that are free of any brown or yellowish spots, not wilted and are a nice vibrant green.  Because these greens have a more savory taste, they pair nicely with stir-fries, and steamed veggie bowls.  If you want to funk up your mustard greens, try adding them to your favorite curry dish.

Bok Choy

This classy looking cruciferous vegetable plays a pretty major role in the cabbage family.  Bok choy’s rich in antioxidants and beta carotene, which are only a few reasons why you’ll want to invite this one over for dinner.  One of my favorite ways to eat bok choy is to mildly steam the leaves and stem, drizzle fresh lemon juice and olive oil on top and that’s it!  Done like dinner.  You can also eat it raw by adding bok choy to your salads or for a tasty afternoon snack cut into sticks, like celery, to dip in your hummus.  Ready to take this up a notch??  Make bok choy an addition to your favorite miso soup recipe.

What are your favorite fall foods and what makes them funky?

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Sarah Wilson, RHN

Sarah is a Registered Holistic Nutritionist, Personal Trainer and works at Vega as a Product Specialist. Sarah educates from experience! Drawing on her retail leadership in the natural health industry, her own nutrition consulting, and a personal passion, she equips audiences with tools and inspiration to feel their absolute best from the inside, out. Specializing in sports and fitness recommendations, Sarah is active as a runner, playing soccer or enjoying the Rocky Mountains on her snowboard.

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