Autumn is upon us! As the days draw shorter it’s time to embrace seasonal produce to boost our immune system leading into the colder months.
Delicious root vegetables such as pumpkin, kumara parsnip and swede, alongside vitamin C rich fruits such as oranges, figs and pears are nature’s natural way of supporting our health as the seasons change.
When it’s cooler outside, it is the ideal time for including a mixture of lightly sautéed, stewed and cooked produce to give our digestion a rest after the summer season of salads and raw fruit. Lightly steaming or sautéing your veggies as well as adding leafy green veggies to roast vegetable salads will keep you energised and nourished.
To help with your autumn shopping lists and to learn what local produce is in season see our blog post Eating with the Seasons - Autumn.
Parsnip is a delicious, slightly sweet starchy vegetable with significantly lower levels of carbohydrate than potato or kumara.
For protein types, or those with type two diabetes, parsnip is a wonderful, fibre filled, vitamin C rich option to replace conventionally heavier dishes.
These salmon cakes are ridiculously easy and a great transition food for autumn when you don’t want a salad but you aren’t quite ready for a casserole. Look for sustainably caught tinned salmon in BPA-free brands at your health food store.
This recipe takes 15 minutes to prepare, 15 minutes cooking time and serves 6.
*Note: You can substitute potato, pumpkin, cauliflower broccoli or sweet potato in place of the mashed vegetables.
We'd love to know more about your seasonal, autumn creations. Share them with us on Instagram using #bepurebenwarren or tag us @bepurebenwarren for your chance to be featured.
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