Eating foods as they come into season, just as our ancestors did, not only makes sense but is better for your budget as those foods are usually at their cheapest. Many of those foods are also superb at supplying your body with the nutrients it needs to be at its best, especially in regards to preparing for pregnancy. So, let’s get started.
Sauerkraut can be eaten alone, as a side dish, or is most often eaten with meat. The enzymes in sauerkraut help us to digest meat, so that makes sense. This recipe takes advantage of fall foods would be great with pork chops, with sausages, or by itself as a snack. I make the basic recipe with fall spices and put it into my green smoothie.
Do you have trouble getting your family to eat fish? I have tried several recipes in my attempts to make fish more palatable to my kids. So far, this one is our favorite. The Tamari helps cover the “fishy” taste and makes the fish yummy.
Have you ever wondered what to do with Swiss Chard? I found a delicious recipe in a book called “Bringing a Garden to Life” by Carol Williams. Carol Williams does a lovely job of describing how to garden in a story telling format. This recipe is just a sentence tucked into her chapter on vegetables.
The humble beet has gone out of style in many kitchens but it is an antioxidant-rich root vegetable that provides incredible support for the liver and gallbladder. The deep pigments that give beets their rich color, called betalains, are special phytonutrients that provide anti-inflammatory and detoxification benefits.