One of the best things you can do for your body is to eat more vegetables. November seasonal vegetables are delicious raw or cooked and kick off the holidays with good health. Pay attention to the veggies that are harvested each month and start building your recipe file. This makes grocery shopping more fun and will give your menus extra variety. You will look forward to farmer’s markets each month and your body will thank you for the nutrients of local produce!
November Seasonal Vegetables Are Best Raw
Raw foods can many times be richer in nutrients than when they are cooked. Look for November seasonal vegetable recipes like salads, sauces, or marinades that give you all the benefits of the veggie without sacrificing taste. Broccoli tastes great in a hearty winter salad and is richer disease-fighting nutrients and also gives the immune system a much-needed boost. In fact, one cup of broccoli has more Vitamin C than an orange, so skip the sugar and get your greens.
For the dressing:
3/4 cup raw cashews, soaked
1/4 cup water
2 tbsp pure maple syrup
2 tbsp apple cider vinegar
1/2 tsp minced garlic
heaping 1/2 tsp sea salt
Freshly ground black pepper
For the salad:
2 large broccoli crowns (florets only), finely chopped
1 1/2 cups red grapes, halved
1/3 cup roasted salted almonds, finely chopped
3/4 cup diced red onion
1/3 cup dried cranberries or raisins
Click here for full recipe and instructions. This yummy (and vegan!) salad gets all it’s flavor from the homemade cashew dressing. It’s crunchy and crisp and has a little bit of tangy sweetness from grapes and cranberries. Perfect side dish or healthy lunch.
Welcoming Winter Squash
This month kicks off the tradition of celebrating harvest and abundance. Winter squash is a November seasonal vegetable that comes in a variety of colors, shapes, and sizes. Consider swapping out your traditional potato recipes with squash to add Vitamin A with fewer calories per serving. Lower your sugar and carb intake this month with the added benefit of a flavor change.
2 cups cubed winter squash, skin cut away removed
2 tablespoons olive oil
1/4 cup diced white onion
2 garlic cloves, minced
1/3 cup diced tomatoes with juice
1-1/2 cups low-sodium vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 (15-ounce) can white beans, drained and rinsed
1-1/2 cups, packed, fresh spinach
1-1/4 teaspoons fresh thyme, chopped
1/4 cup grated Parmesan cheese, plus extra for garnish
Click here for full recipe and instructions. This hearty skillet meal packs tons of protein and fiber with the welcome addition of white beans and spinach. You can use any kind of winter squash so feel free to experiment!
Just Add Cheese
For crowd-friendly (and kid-approved) dishes, cheese can make a one-disliked vegetable a favorite dish. Broccoli is a November seasonal vegetable that begs for generous helpings of cheese, cheese, and more cheese. Mozzarella is an easy addition, but there are many cheeses and cheese combos you can experiment with. Try cheddar, gruyere, parmesan, and other cheeses that are rich and flavorful to make your traditional bake a little more gourmet.
For anyone interested in detox or weight loss, cabbage might be your new BFF. Cabbage works wonderfully in a cozy winter soup and is another November seasonal vegetable that helps boost immunity. A cabbage soup is full of fiber and helps with weight loss because it makes your feel fuller longer. It helps prevent stress-induced ulcers and has many anti-inflammatory properties as well. Winter soups are a wonderful way to pack vitamins and minerals into your diet. The vegetables marinate in the seasoned broth and taste even better the next day.
1 tablespoon extra virgin olive oil
8 oz. baby Bella mushrooms, quartered or sliced
1 small yellow onion, diced
3 carrots, sliced crosswise into coins
1 bunch celery, sliced crosswise
3 cloves garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoons sea salt
½ teaspoon freshly cracked pepper
½ head large green cabbage, shredded
1 (15 oz.) can diced tomatoes
32 oz. favorite vegetable broth
1 cup fresh Italian parsley, roughly chopped
Click here for full recipe and instructions. Pro tip is to prepare all of your veggies first so they are ready to go. You can also add additional vegetables like potatoes and zucchini to give variety and up the vitamin quota. This soup recipe is totally tasty and gives you a chance to use that gorgeous stock pot that has been hiding away.
Eating vegetables in season can help harmonize your body as you give it the vital nutrients it needs. November seasonal vegetables are: artichokes, asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chile peppers, corn, cucumbers, lettuce, mushrooms, potatoes, pumpkins, snap beans, spinach, and tomatoes. Enjoy these easy recipes and stay tuned for next month’s batch of vegetables to try.
One thought on “November Seasonal Vegetables:”
Mmmmm… vegetables… dad :\