October Seasonal Foods

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october seasonal foods

Apples, chestnuts, elderberries, figs, grapes, pears, tomatoes and walnuts.

Aubergine, beetroot, broccoli, butter nut squash, carrots, celery, kale, leeks, marrow, mushrooms, onions, potatoes, pumpkin, rocket, swede, turnips, watercress.

Autumn lamb, brill, clams, duck, goose, haddock, halibut, lobster, monkfish, mussels, scallops, squid, oysters, venison.

Focus on Beetroot…

beetrootBeetroot has many benefits and is worth including in your diet. It is packed full of vitamins and minerals. A brief over- view of just some of these is as follows;

Good source of Potassium, Magnesium, Iron and Vitamins A, B6, C and Folic Acid.

It is high in Nitrates which can play a part in reducing blood pressure. The Nitrates also have been found in studies to confer positive effects which may have the potential to limit the progression of dementia, in tandem with the Folic Acid.

It is an Antioxidant source, it contains Betacyanin which gives Beetroot its colour.

It also contains the mineral Silica which is helpful for the body to utilise Calcium properly.

It contains both Carotenoids and Flavonoids which have an effect on LDL Cholesterol levels, by preventing a build- up in the arteries.

It is a fibre source, it is very low calorie and is also low G.I. which is great for blood sugar levels.

Chef Kerry’s Beetroot and Chocolate muffins…

This is a great recipe from Chef Kerry that uses the natural sweetness from the Beetroot and Apple juice and less reliant on large amounts of sugar. It is a great way to sneak vegetables into your child even if they are having a treat!

225g Beetroot

75g Cocoa Powder

175g Plain flour

2tsp. Baking Powder

225g Sugar

3 Eggs

3 ½ floz Oil

“ “ Apple juice.

Pre heat Oven to 180 c©/ Gas 4.

Wrap the beetroot loosely in foil and bake for about 30 minutes. Take out and set aside to cool. Peel and chop roughly.

Turn oven up to 200 c©/ Gas 6.

Sift flour, Cocoa and baking powder and sugar into a bowl.

Put eggs, beetroot, oil and apple juice into a blender and blitz until smooth.

Add beetroot puree to the dry mix and mix together well.

Divide into a muffin tray and bake for 20-25 minutes.

Also Freezes well.