Confession: I've never had a pumpkin spice latte. Not even a single sip. But, I do always notice when they're back, which now serves as the sign that that fall is upon us. We're also finally getting some grey skies here in LA, after an unbearably hot summer. Produce at the farmer's market is beginning to shift, which is the ultimate sign that holiday season is right around the corner. Here's a rundown of some of my favorite September picks:
Apples: Apples begin to come into their peak in September. They are full of fiber and antioxidants (especially the skin). With the holidays quickly approaching (and the endless treats that come with), it's important to load up on nutrients and fiber whenever possible (aim for at least 35 grams of fiber each day). Try my favorite curry chicken salad with apples here.
Berries: Yep, these summer jewels are still peakin'. These sweet gems won't spike your blood sugar and are full of phytonutrients which help fight inflammation in the body. I like to sprinkle some over siggi's yogurt with chia seeds and raw almond butter for a nutrient packed breakfast (or dessert)!
Broccoli: Broccoli, like other cruciferous vegetables, contains sulforaphane, which has been shown to have anti-cancer properties. I de-stem broccoli every sunday so it's ready to go. When we're ready to eat it, I toss it with ghee or olive oil, salt, pepper, cayenne, and garlic. Roast at 400 for 20-25 minutes (flipping halfway through) and you have an easy dinner side!
Chiles: Chiles, which contain capsaicin, can help boost the metabolism and relieve pain, if consumed regularly. Try throwing a few slivers in a stir fry, vegan chili, or salsa. Just wash your hands after you handle them - that chile oil burns!
Kale: I don't have to tell you that this leafy green is amazing for your health. I love kale this time of year, because of how well it keeps. Since schedules tend to get hectic, meal prep is more important than ever. I'm no fan of soggy leftovers, which is why kale is my go to for salad prep. You can add olive oil and lemon and it will just get better as it sits (I usually make one big salad that keeps for 4-5 days). Put a fresh squeeze of lemon on when you're ready to eat!
Pumpkin: The ultimate sign of fall - pumpkins are finally in season! Pumpkin flesh can be added to muffins, pancakes, gluten-free mac and cheese, you name it! My favorite is actually the seeds, the perfect crunchy snack. I have a great roasted seed recipe here.
Other peak September finds: Cabbage, carrots, cauliflower, eggplant, grapes, mushrooms, pears, peppers, radishes, and squash.