When the final features of the summer are felt, you will be nostalgic for a short while, because one misses the carefree summer time too fast. But there is no reason to be sad, because the next season brings enough joy, healthy ingredients and natural charm with it.
Today’s theme is dedicated to local and seasonal food, which appears at the right time on the weekly market when we need it most. The dampness and the cold in the autumn put the immune system on trial, so one can try one of the following vegetable varieties (or all at once) boldly.
The autumn comes rich in colors and vitamins
Why should we eat root vegetables in autumn?
The vegetables in the autumn are much richer in vitamins and minerals compared to the leafy vegetables. In addition, the root vegetable varieties are very nutritious and saturating, which is why vegetarians and vegans appreciate them. Naturally, root vegetables also serve as accompaniment to meat.
Regardless of how your diet is aligned, you will be doing your body a favor by using plenty of root vegetables in the autumn to strengthen your immune system.
Cooking indigenous and eating according to season is the best
What vegetable varieties do we call root vegetables?
Just as the name of this vegetable variety suggests, it is the edible parts of a plant. The most common types of root vegetables in Germany we have listed a few lines together with their healthy properties.
All edible roots are commonly called root vegetables. We distinguish between two sub-varieties of tubers and onion vegetables. Many of these can be eaten raw or baked and naturally enjoyed as fresh juices.
Both autumn and winter, there are root vegetables, which is very healthy
This root vegetable we know sometimes as carrot, sometimes as carrot, but basically it is the same vegetables. Except that carrots are raw or baked very healthy, they are also very low in calories, which makes them the perfect snack for between.
The beetroot Is for many a really habituated root vegetable. With its rich red color, it can hardly be confused with another type of vegetable. Rich in iron, the red beet is one of the most important foods in the autumn. Placed or fresh, the red beet can be processed into soups and stews, enriched with juices or offered as crispy rings for snacking.
In one of the earlier articles we have about the ethereal Oils in the mustard plant Which occur in other vegetable varieties with similar sharpness. The horseradish is just as a sharp and not very tasty vegetable, which is used however in the natural healing as an effective and natural antibiotic.
Beetroots and radishes are similar to the horseradish. Depending on the type and sharpness, antibiotic effects can also be observed. Beetroots are eaten raw in most cases and provide good defenses on uncomfortable days. Baked with sweet potatoes and carrots you can enjoy this healthy root vegetables all the more.
This root vegetables need hardly be imagined. In any popular form, as an accompaniment or puree, potatoes are filling and extremely delicious.
One calls this really unsightly vegetable kind lovingly still winter eggs and recommends regularly to consume, since it is full with important vitamins, minerals and protein. Cooked or steamed next to potatoes, parsnips or tubers-celery, one can only profit from the precious properties of healthy strangers.
In thin slices, the celeriac has its own sweetish-creamy taste. This vegetable is used for purifying and healing properties. Of the Taste the celery Is too dominant, so it fits best to the rice. Celery tuber is to increase the male potency and supply the body with important vitamins.
Another type of vegetable, where one should not pay attention to the exterior. The small roots can be dark or raw and once for all the annoying heartburn. Topinambur should be eaten both in the autumn and in the winter, and should be enjoyed by their probiotic properties.
The roots of the parsnips are healthy, but unknown to many young people. This forgotten root vegetable strengthens the stomach and regulates digestion. Those who dispense with sugar, can get life with this Tasty vegetables sweeten.
Unlike the other vegetable varieties on our list, we are dealing with leeks with an onion vegetable. Leek cooking and eating is important because, apart from important vitamins, the leeks are rich in fiber, which is responsible for the normal values of our intestinal flora. Leek helps well in the dark autumn and winter days against depression and protects against dementia.
You can eat the leek raw, but what do you think of a freshly baked onion cake? This is healthy and is loved by everyone.
If you buy vegetables every season on the weekly market and prepare them lovingly and do this regularly, you will be happy and cheerful through the autumn and winter. Try it!