Our November cooking class theme was seasonal favorites, recipes for fall. We have three new, fun, fall recipes featuring our favorite seasonal produce!
Pumpkins, maple syrup, and acorn squash are all harvested in the autumn in most US states. Purchasing these products locally can especially help your local economy and farmers, which rely on large influxes of income during harvest season.
We made the following recipes:
Squash is high in fiber, Vitamin A (yellow/orange color from beta-carotene), Vitamin C, some Iron, potassium, and manganese. Remember that Vit C and carotenoids are antioxidants.
This dip is predominately made with dates which are high in fiber, potassium, manganese, iron, and magnesium. They also have some antioxidant phytochemicals like flavonoids. The pumpkin has similar nutrient profile as squash (mentioned above).
- In addition to pumpkin, this smoothie gets it’s sweetness from bananas.
- Bananas are known for being high in potassium, but they are even higher in many other nutrients like Vitamin B6, vitamin C, copper, manganese and of course, fiber. All whole plant foods have fiber
- The smoothie also contain milk and yogurt, which are high in protein, vitamin D, and calcium.
Here’s the grocery list to go with the class:
I hope you enjoy them!