Now in autumn, nature is again generous with healthy, tasty foods. Enjoy this variety and feast for the winter.Autumn Seasonal Calendar
The beetroot is a real power tuber. Rich in vitamin B, potassium, iron and folic acid, it has an antacid effect, lowers high blood pressure and stimulates the metabolism.
At the same time, the phytochemicals strengthen the immune system and have an anti-inflammatory effect.
The pumpkin is on everyone’s lips again. Because he is not only very versatile and aromatic, but also very healthy.
Pumpkin shines in addition to numerous valuable minerals such as potassium, zinc and iron with plenty of beta-carotene, which the body can convert into vitamin A.
Apples are now in season and not only convince by taste: over 30 vitamins and trace elements, 100 to 180 milligrams of potassium and many other valuable minerals brings an average apple on the table.
Small but mighty: the plum has it all – z. As with vitamins A and E and all B vitamins. In addition, it scores with trace elements and minerals such as potassium, copper, iron and zinc.
Just as small and no less healthy is the Brussels sprouts , which is back on the seasonal menu now and in the coming winter months.
Already 100 g of the small green roses cover our daily requirement of vitamin C for more than 100%. In addition, there are still B vitamins, potassium, zinc, vitamin K and valuable fiber in the green vegetables.
Apple And Pumpkin Jam
Let the strengthening of your immune system melt on your tongue: with an original pumpkin and apple jam.
- 700 g pumpkin meat
- 300 g of apples
- 500 g jam sugar (2: 1)
- Mark a vanilla pod
Cut the pumpkin and apples into small pieces or puree them (according to taste).
Put all the ingredients in a large saucepan. Boil bubbly for several minutes.
Make gelling sample and fill to the brim with prepared boiled jars and place well closed on the head for about 30 minutes.
Image Sours: Flickr