The healthy diet follows the seasonality of fruit and vegetables, to provide the nutrients useful for the immune system and to better satisfy the palate. With the month of November we have officially entered the cold period, in which warm and comforting dishes are preferred.
Let’s see what to put in the cart in November to feel good and to save: in fact, choosing seasonal products also helps in this.
Fruit
You can finally stock up on oranges, excellent to eat like this or to squeeze in the morning to get a healthy and vitamin juice. Persimmons are also the protagonists of the table. They are very rich in vitamin A, which is good for the skin and eyes, but also in potassium, calcium and magnesium. They counteract acidity, reduce bad cholesterol and stimulate diuresis, thanks to the content of water, fibers and minerals. They are ideal fruits when you need a boost of energy. Another super vitamin and anti-constipation fruit is prickly pear, which will still be available until the end of the month. As in October, we recommend enjoying pomegranate as long as it is, antioxidant and rich in vitamins.
The other fruits that cannot be missing in November are apples and pears, grapes and kiwis. Special mention for chestnuts, eaten plain or in delicious recipes. If you are concerned about bloating, the article on why chestnuts swell the belly and how to avoid it.
Vegetables and cereals to indulge yourself with autumn recipes
Having to spend more time at home, due to the lockdown and the restrictive measures due to the pandemic, you want to experiment in the kitchen. What to put in the cart in November to feel good and prepare tasty and healthy dishes? Even in November, traditional recipes include pumpkin, low in calories, very tasty and rich in vitamins and minerals. We recommend taking advantage of the goodness of mushrooms, Jerusalem artichokes and artichokes, for risottos, side dishes, sauces and savory pies. And let’s not forget the healthiest and most antioxidant vegetables: crucifers. Cabbage, sprouts, savoy cabbage, broccoli and cauliflower. For salads, choose radicchio and chicory, valerianella, baby spinach and fennel.
To obtain a complete and balanced dish, we combine abundant vegetables with a portion of grains, legumes and a handful of dried fruit. We often alternate the type of grains. In addition to rice and wheat, there are barley, spelled, oats, millet and corn. Then there are the so-called pseudo cereals: buckwheat, quinoa and amaranth, high in protein, nutritious and gluten-free.
