Take a break from the marshmallow-topped sweet potatoes this holiday season and try this comforting recipe! This dish will take you back to a good memory, even if you have never eaten it before. It’s just that good! The creamy sweet potatoes pair beautifully with the earthy walnuts, making this a comforting side dish with notes of sophistication. While it may not have you extending your pinky as you sip tea, it will be a big hit at your dinner table. It just adds a little extra deliciousness to your spread!

Sweet potatoes and walnuts go together like peanut butter and jelly. Crunchy walnuts add the perfect textural contrast to luxuriously creamy sweet potatoes. Although sweet potato recipes are more popular doing fall, they are a year-round produce item. Enjoy them whenever you can! Besides their addictive flavor, sweet potatoes are really good for you. They are naturally rich in many vitamins and minerals that contribute to overall health. Specifically, sweet potatoes exhibit the following health benefits:

• They contain sporamins, which are unique proteins that account for over 80% of their total protein content. Researchers note that these proteins exhibit antioxidant properties, which may help protect your cells.
• Like other plant-based foods, sweet potatoes contain a number of plant compounds that may protect the body in one way or another. Sweet potatoes contain a lot of beta-carotene, which is a carotenoid that the body converts to vitamin A. By adding fat to the meal (walnuts in the case of this recipe), you can increase the absorption of this compound.
• Finally, researchers note that the dietary fiber in sweet potatoes can help benefit the gut. One study found that the fiber in sweet potatoes acts as a prebiotic, stimulating the growth of healthy gut bacteria. That helps improve both digestion and immune function!

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As soon as the weather starts to cool down, we start thinking about warming fall recipes. We are talking about soups, stews, and savory warm salads. You roast some parsnips, beets, sweet potatoes, squash, or other fall vegetables and toss them with some whole grains and sturdy greens. In the case of this fall harvest salad, you roast some golden beets and sweet potatoes before tossing them with quinoa and mixed greens. You can also use kale and bulgur wheat if you have those items on hand. You can also use couscous or wild rice in place of quinoa.

This works great as an entree salad, side salad, or meal prep dish for a couple days. If you decide to meal prep this salad, though, we recommend that you use kale, as it doesn’t get soggy like other greens. If you plan to eat this right away, use the mixed greens in the recipe ingredients. Additionally, do not dress the salad if you meal prep, as that will cause all of the ingredients to get a little soggy. We don’t know about you, but we’d prefer to not eat a soggy salad!

Roasting the vegetables is the time-consuming part of this recipe. beets can take a while to roast, so cut them uniformly and on the thinner side. The same rule applies for the sweet potatoes. You want the vegetables to roast evenly, so make sure to spread them in an even layer on a baking sheet. If you do that, they should take about 30-35 minutes to roast. Remove them from the oven and allow them to cool slightly before assembling the salad. And remember, you can cook the quinoa, prepare the rest of the ingredients, and make the dressing while the veggies are roasting.

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Autumn seems to arrive before summer is over. It’s almost as if people cannot wait to decorate with fall foliage and cinnamon-scented pine cones. Pumpkin-spiced everything appears and people are in full fall mode, dressing in beanies and scarves even if the weather is perfect for beach days. 

As most people learned from the COVID-19 pandemic, caring for overall health and optimizing immune function is of the utmost importance. With schools back in session, it’s more important than ever to maintain immune health. When the immune system operates at peak efficiency, it’s able to combat germs, viruses, or bacteria before they actually wreak havoc on the body. This can ultimately reduce the duration of illness or even fend off harsh symptoms.

For many people, it’s second nature to reach for vitamin C tablets, electrolyte powders, or other synthetics to enhance immune function. The average person doesn’t reach for fruits, vegetables, and herbs to keep the immune system in tip-top shape. Fall offers many beneficial produce items that improve immunity, and you can learn about them below. 

Pomegranates

One of fall’s best and most flavorful produce items, the pomegranate exhibits numerous health benefits. The Ancient Egyptians used pomegranates to treat infections, and incorporated them into other healing practices. According to several studies, the antioxidants in pomegranates help the body fight back against numerous viruses. Pomegranates are also rich sources of vitamin C, which boosts antibody production in immunity development.

Sweet Potatoes

The sweet potato, or yam, is a classic fall favorite that is a rich source of vitamins A & C. Sweet potatoes happen to be one of the best natural sources of beta-carotene, which is a plant-based compound that the body converts to vitamin A. Vitamin A is an essential component of a healthy immune system. It helps to maintain mucous membranes in the gut, where the body is exposed to potential disease-causing pathogens. By promoting optimal gut health, vitamin A contributes to a healthier immune system.

Garlic

It’s hard to think of garlic as a seasonal produce item because it’s available throughout the year. Garlic happens to be one of the most common ingredients in global cuisine. Several studies found that raw garlic may significantly reduce blood pressure. Raw garlic also exhibits antibiotic and anti-fungal properties that may help combat viruses and bacteria. Processing destroys all of garlic’s health benefits, so using garlic powder or pre-minced garlic won’t benefit the body.

Grapes

Fresh grapes contain over 1,600 natural plant compounds, including a mixture of polyphenols and antioxidants. Both of these groups have proven their ability to protect cells from harmful pathogens. Grapes are also rich in resveratrol, which is a polyphenol that positively influences the immune system. One cup of raw grapes also satisfies 25% of the recommended daily intake of vitamin C, and supplies the body with 2.5 ounces of water. 

Pumpkins

Just like sweet potatoes, pumpkins are excellent sources of beta-carotene, which the body converts to vitamin A. Several studies found that vitamin A strengthens the immune system to help combat infections. Researchers found that people who have low levels of vitamin A or vitamin A deficiency tend to have weaker immune systems. Additionally, pumpkins contain a high amount of vitamin C, which works to increase white blood cell production. More white blood cells encourage immune cells to work more efficiently, healing wounds faster. 

Apples

There are so many apple varieties that arrive during fall. From Honeycrisp and Pink Lady to Jonagold and Granny Smith varieties, there’s no shortage of apples during fall. According to a 2015 stud y, people who consumed one apple daily used fewer prescription medications. Regularly consumption of apples supplies the body with lots of fiber, which can help reduce inflammation that’s common during infections. Additionally, apples contain khellin, which is a flavonoid that helps to open up airways and reduce respiratory symptoms, especially in asthma patients. 

There are other beneficial produce items to explore during fall, especially right before winter arrives. Keep your eyes out for the arrival of citrus fruits, which offer lots of vitamin C. Tangerines, blood oranges, lemons, key limes, grapefruit, and many other orange varieties are excellent immune-boosting fruits. 

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Being on a raw vegan diet does not mean that you have to completely give up all of your favorite foods. You can still enjoy tacos, burgers, wraps, and more, so long as you make raw vegan versions. For example, use romaine leaves in place of tortillas and use walnuts and other spices to create the taco “meat.” Do you love crispy sweet potato fries with a luxurious dipping sauce? Well, now you have this recipe, which is completely raw vegan and acceptable to eat while cleansing.

Sometimes, sweet potato fries do not taste great, or they taste good but then your body doesn’t agree with them. Perhaps you feel bloated after you eat a big serving of them, especially if they come with an aioli, which is a mayonnaise-based sauce. All the deep frying and saturated fat from the mayo also cancel out any health benefits that the sweet potatoes were going to provide. These dehydrated sweet potato fries, though, retain their nutrients, even though they aren’t as crispy as traditional fries. Additionally, there is no mayonnaise in the dipping sauce!

Sweet potatoes are naturally rich in vitamin C and vitamin A. Just one cup of baked sweet potato provides 213% of the recommended daily intake (RDI) of vitamin A! Sweet potatoes may also support gut health, as they contain antioxidants and soluble fiber. Eating fiber-rich foods can help soften your stool and make it easier to eliminate. The antioxidants in sweet potatoes have demonstrated an ability to promote the growth of healthy gut bacteria, which may reduce the risk of conditions like infectious diarrhea and irritable bowel syndrome.

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This isn’t your ordinary vegetable soup because this soup is made with roasted vegetables, which offer deeper, richer flavors and a subtle smokiness. Once you roast your vegetables, blend them together to make a creamy, addictive soup. Although there are many adjectives that can accurately describe this soup, it is simply delicious. Blending all of the ingredients together helps create a rich, creamy consistency. And the great thing about this soup is that is is great for all culinary skill levels. It is very beginner-friendly!

Why should you roast vegetables instead of steaming or sautéing them? While steaming is a great way to cook vegetables, you miss out on the caramelized flavor and delightful smokiness that comes from roasting them. But not all vegetables roast equally, as some take longer to cook than others. For example, it takes longer to roast tomatoes and bell peppers than it does to roast beets and parsnips. Because this recipe contains bell peppers, onions, tomatoes, carrots, and sweet potatoes, make sure to cut them appropriately to ensure even roasting. It is more important to cut the sweet potatoes and carrots thinly and the rest of the ingredients can be roughly the same size.

This recipe includes various vegetables, but you can make this soup with a few adaptations. You can use whatever vegetables you have on hand and incorporate different spices. Do you like a little spice? Throw some cayenne or chili powder into the mix. Consider adding beans for more protein. Opt out of the oat milk if you want a soup made strictly of vegetables. Don’t be afraid to put your own creative spin on this!

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Most people have seen the dark side, that is, the inevitable, lethargic, and sick feeling of a hangover that results from too much drinking. The older you get, the fewer drinks it takes to cause a hangover. You don’t simply bounce back like you did when you were in your 20s. They can hinder your daily activities and lead to symptoms that include stomach pain, nausea, light sensitivity, irritability, headache, thirst, anxiety, and even vertigo. 

Hangover symptoms peak when the body’s blood alcohol concentration (BAC) returns to zero. These symptoms can last for a couple hours, a full day, or even longer. There is no cure for a hangover, but certain foods and beverages can help ease symptoms and help you feel better. This article aims to highlight the best foods and beverages to consume to ease your hangover. We won’t cover this in the following list, but water is a necessity to bring you back to life. Alcohol dehydrates the body, so rehydrating with water and electrolytes can help revive you and reduce the severity of hangover symptoms. 

Coconut Water

Yes, we just mentioned drinking water, but drinking electrolyte-rich beverages is equally important to your recovery. Coconut water contains potassium, sodium, magnesium, and phosphorus, all of which are electrolyte. Although there are no studies that indicate the direct effects of coconut water on hangovers, some research suggests that coconut water can help restore fluids lost due to illness or exercise. Drinking coconut water may help replenish electrolytes and increase hydration during a hangover. Replacing electrolytes will not get rid of the hangover, though. 

Bananas

One cup of sliced bananas contains 537 milligrams (mg) of potassium. As previously mentioned, potassium is a valuable electrolyte, and it can also help keep blood pressure levels in check. Eating a banana may help reduce hangover symptoms by replenishing electrolyte levels, although this is not scientifically backed. 

Asparagus

The flavonoids in asparagus may enhance the activity of enzymes in the body that work to break down alcohol. Research suggests that certain compounds in asparagus also work to protect the liver from the toxic effects of alcohol and other harmful substances. 

Legumes

Lentils, beans, and other legumes are rich in zinc, a mineral that can effectively metabolize alcohol. According to research, zinc helps the body metabolize alcohol more quickly, and consuming zinc-rich foods help make hangover symptoms less severe. Click here to learn about more plant-based sources of zinc. 

Mango

In studies on mice, mango was able to effectively reduce blood alcohol levels and increase alcohol metabolism. Does this translate to humans? Unfortunately, there isn’t research on how mango’s ability to do this in humans. Researchers believe that mango’s metabolites, such as fructose, may help stimulate alcohol metabolism in the body. 

Sweet Potatoes

Sweet potatoes contain a lot of vitamin A, which is known for its antioxidant and anti-inflammatory properties. According to nutritional data, one five-inch sweet potato contains 922 micrograms (mcg) RAE (retinol activity equivalents) of vitamin A. Because hangover symptoms are largely related to inflammation, consuming foods with anti-inflammatory properties may help. Consume sweet potatoes, turmeric, ginger, and other anti-inflammatory foods to right the ship!

Ginger

Ginger is great for both soothing an upset stomach and sore throat. Since alcohol can cause an upset stomach, adding it to your food may help reduce the severity of hangover symptoms, such as nausea or stomach pain. Ginger goes great in smoothies, in stir-fries, or even sliced and added to sparkling water. Studies show that the antioxidant properties in ginger help protect against lung, liver, and kidney changes caused by alcohol consumption.

Korean Pear Juice

It should be noted that this is on the list only because the effects were backed by a small study. Study authors noted that Korean pear juice significantly reduced the severity of hangover symptoms and helped lower blood alcohol levels. The juice improved symptoms such as memory impairment, light and sound sensitivity, and the difficulty concentrating.

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If you want to take control of your eye health, you need to consume the right nutrients to boost your vision. Carrots, celery, broccoli, sweet potatoes, and more are foods that help enhance eye care. Although dietary sources of essential nutrients are great, you may want to consider certain vitamin supplements to strengthen your vision and prevent degenerative eye conditions. 

Common conditions that impact the eyes include age-related macular degeneration (AMD), glaucoma, cataracts, and diabetic retinopathy. Although different factors influence the development of these conditions, nutrition seems to have a positive influence on them. According to experts, the following vitamins and nutrients are the best for maintaining eye health as you age. 

Vitamin C

Hold your horses, folks. We’ll get to vitamin A in just a second. For now, we are talking about vitamin C. Vitamin C and a few other nutrients are used in AREDS, a supplement that may benefit people with AMD. One study suggests that AREDS may reduce the risk of AMD progressing by 25% if you take them daily. One observational study showed a 75% reduced risk of developing cataracts when people supplemented with more than 490 milligrams (mg) per day. Another study found that daily vitamin C supplementation reduced the risk of cataracts by 45%. 

Riboflavin

Riboflavin, or vitamin B2, acts as an antioxidant and may help reduce oxidative stress in the body, including the eyes. Researchers have been studying riboflavin’s potential to prevent cataracts for years. The reason for this is because riboflavin deficiency may lead to the development of cataracts. Interestingly enough, people with this condition are usually deficient in riboflavin. Health experts recommend consuming 1.1 to 1.3 mg of riboflavin per day. It’s very easy to meet this requirement because many foods are rich in this nutrient.

Vitamin A

We’ve finally reached the vitamin that plays a crucial role in maintaining a clear cornea, which is the outside covering of the eye. Vitamin A deficiency, which is a rare condition in developed countries, can lead to xerophthalmia, a serious eye condition. Xerophthalmia is a progressive eye disease that starts with night blindness. Tear ducts and eyes can dry out if vitamin A deficiency continues. Vitamin A may also protect against other eye conditions. In fact, several studies found that diets high in vitamin A may reduce the risk of AMD and cataracts. 

Niacin

Another B vitamin (vitamin B3), niacin helps convert food into energy, but it also acts as an antioxidant. One observational study on Korean adults found that their risk of glaucoma decreased after consuming more niacin. An animal study found that high doses of niacin in supplement form were effective at preventing glaucoma. Just be mindful that supplements should be used with caution. Consuming niacin in high amounts of 1.5 to 5 grams (g) per day may adversely affect the eyes, blurring vision or increasing the risk of macular damage. 

Vitamin E

Researchers believe that many eye conditions are associated with oxidative stress, the imbalance of antioxidants and free radicals in the body. Vitamin E is a powerful antioxidant that helps protect cells, including those in the eyes. A seven-year study monitored over 3,640 people with AMD. The results indicated that taking 400 internal units (IUs) of vitamin E per day reduced the risk of progressing to advanced stages of AMD by almost 25%. Additional studies suggest that diets rich in vitamin E may reduce the risk of age-related cataracts. More research is still necessary on this matter, though. 

Lutein And Zeaxanthin

These two beneficial compounds belong to the carotenoid family. Research shows that carotenoids exist in the macula and retina of the eyes, helping to filter potentially harmful blue light. They work to protect your eyes from damage, and studies suggest that both lutein and zeaxanthin may prevent cataracts and reduce the risk of AMD. A randomized, controlled study found potential benefits of lutein supplementation for people with cataracts. At the end of the two-year study period, study authors noted that the people who supplemented with 15 mg of lutein three times per week experienced improvements in vision. 

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Is it wrong to have such strong feelings for a cozy, fall-inspired soup? Call us crazy, but these steamy bowls are exactly are exactly what you want on a chilly autumn evening. Sweet potato and kale soup is a cozy, healthy, and hardy meal option that is 100% vegan and easy to make. Not only will it please your palate, but it will also keep your belly full without weighing you down.

This soup is packed with a healthy dose of nutrients, including carotenoids, fiber, protein, healthy fats, vitamins, and minerals. The onions, garlic, bell pepper, and celery provide the base flavor for the soup, but the real flavor comes from the fresh herbs and seasonings. Obviously you get the sweetness from the sweet potato and nuttiness from chickpeas. Don’t worry about the kale imparting a bitter flavor because it takes on the flavor of the broth once it softens.

There is one thing to note when you add the kale to the soup. Make sure that you don’t add the kale until the last five minutes of the cooking process. If you add it while the potatoes are still boiling, the kale will become overly soggy. Once you finish cooking the soup, ladle it into bowls and top with a healthy sprinkle or crack of black pepper. The soup is hardy enough to enjoy on its own, but a crisp slice of bread would be a lovely treat to accompany it. Think about it and let us know!

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The beautiful thing about this soup is that all of the ingredients are easy for the body to digest. Most holiday foods take a toll on the body, making the digestive system work harder than it should. This soup gives your body a break, providing it with nourishing and cleansing foods. On top of that, it helps move food through the digestive tract, encouraging healthy elimination.

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Over the past half-century, type 2 diabetes cases in the United States have steadily increased. According to historical evidence, just 1% of American adults had the disease in 1958. By 2020, that number increased to 13%, which accounts for about 34 million people. It is a very serious health problem that needs to be addressed. 

One of the key tools that physicians use to manage or prevent diabetes in patients is the glycemic index (GI), which indicates the impact of carbohydrate-containing foods on blood glucose levels. The sale, which was developed in 1981, uses a one to 100 scale. Many people believe the GI scale to be a metric for health nutrition. Glucose, or sugar, has a GI of 100, and other foods fall somewhere on the scale. The number corresponds to how much a food will spike blood sugar levels in comparison to glucose. In practice, it looks like:

• Low GI foods: Foods (assigned values from one to 55) that cause a slow and steady release of glucose into the bloodstream.
• Medium-GI foods: These range from 56-69
• High-GI foods: These rapidly spike blood sugar and crashes in blood sugar levels follow. They rank 70 and higher. 

The Problem With The GI Scale

The use of this 40-year-old scale has become controversial among scientists and medical practitioners. GI index ignores several factors that determine how quickly the body digests and absorbs carbohydrates. Other key omissions include how foods are grown, stored, manufactured, and stored. The scale also doesn’t take food combinations and serving sizes into account. The main consideration that experts use is that high-GI foods are less optimal for diabetics, but low-GI foods are optimal. Understanding how foods affect blood sugar is useful, regardless of your diabetic status. The GI scale doesn’t account for other critical factors, and the four reasons below indicate why the scale isn’t the most useful tool for blood sugar-friendly foods.

The GI Of Foods Is Subject To Change

There are a few variables that can modify a food’s GI. Preparation or natural processes, such as the ripening of a fruit, can change the GI of a food. The riper a banana gets, the higher the GI goes. Rice, for example, is an example of a food that has a higher GI when freshly prepared. Once the rice cools and you reheat it, however, the GI decreases. This has to do with the formation of resistant starch in cooked, then cooled carbs. 

Portion Sizes Aren’t Considered

It’s no secret that portion sizes in America are quite excessive. The GI scale doesn’t consider how much food people eat in one sitting. GI values were assigned to foods based on a serving of a food that contained 50 grams of carbohydrates. This serving size makes sense for some foods, for example, a cup of cooked white rice that has a GI of about 73 and you get 50 grams of carbs from it. That is a reasonable portion of rice, but the problem lies in how foods differ.

In order to hit 50 grams of carbs from rice milk, which has a GI of 86, you would have to drink four whole cups. Most people don’t consume a quart of rice milk in one sitting, so the drink’s GI may not be meaningful. Portion sizes reveal a more accurate picture of how specific foods impact blood sugar during a meal. That is why the glycemic load was created. Unlike GI, the glycemic load accounts for the glycemic index and the portion of the food you eat. Watermelon, for example, is high on the GI scale at 76, but it is low in terms of the glycemic load of eight, when you consider the portion size. 

Some High-GI Foods Are Very Nutritious

If you only focus on the GI of a food, you are most likely overlooking other key nutrients that it offers. High-glycemic foods, such as whole grains like oats, contain beneficial fiber that acts as a physical barrier that slows the release of sugar into the bloodstream. Even though a banana may have a higher GI, it also contains potassium, magnesium, fiber, vitamin C, and vitamin B6. Now, the pendulum also swings the other way. Not all foods that have lower GI numbers are optimal choices for your health. Potato chips, for example, have a lower GI than a bowl of oatmeal and sweet potatoes. Those potato chips are rich in saturated and trans fats, excess sodium, and other processed ingredients, whereas the oatmeal and sweet potatoes contain more nutrients, less fat, and more fiber. 

It Focuses On One Macronutrient

In addition to GI’s other shortcomings on this list, the final one is that it focuses on a singular macronutrient: carbohydrates. The GI scale doesn’t look at the complete nutritional profile of a meal. People tend to eat carbs like potatoes or rice with other foods, not on their own. If you pair starches with other foods like lean protein sources and green vegetables, for example, you mitigate how quickly the body digests those starches. That means that the time it takes to raise blood sugar levels is much slower. Eating carbohydrates on their own can spike blood sugar levels in a much more dramatic way than if you consume them with healthy fats, fiber, and lean protein. Approximations of a full meal’s GI are often 50% over the actual value, according to researchers. 

The GI scale is very subjective and nuanced, and learning to consider other factors of nutrition can be highly beneficial. Don’t simply look at food through the GI lens because it may cause you to focus on the wrong foods.

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