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EAT: Fall Flavors: Eat With The Season This Fall

Are you a creature of habit, always grabbing the same items at the grocery store? Perhaps give seasonal eating a try this fall and see how you feel! Seasonal eating is good for your health, the environment and your wallet.

Foods that are ideal for the fall months in Southern California include: apples, broccoli, brussel sprouts, cabbage, carrots, cauliflower, celery, oranges, persimmons, pomegranates, pumpkin, sweet potato, tangerine.

Seasonal foods are picked at the peak of freshness, so they hold a higher nutritional yield than fruit grown out of season or geographically far from where it’s consumed. The higher the concentration of vitamins, minerals, antioxidants and enzymes in food, the better it is for your health.

Local farmers typically rotate crops with the seasons to improve soil fertility, which is less taxing on the land. Seasonal produce typically doesn’t have to travel as far to get to your dinner table, so it also supports the environment by reducing fuel emissions related to transportation.

Local and seasonal produce are generally less expensive than produce flown into your market from another country.

Hungry yet? Try the following easy and delicious fall recipes. With these recipes you can cook once and freeze half of the yield to enjoy easily on two separate occasions!

Pumpkin Banana Bread

This recipe uses stevia in place of sugar to produce a lower glycemic impact in the body.


  • 15 ounces of organic pumpkin puree (approximately one can)
  • 2 very ripe bananas
  • 2 eggs
  • 1 cup of oatmeal
  • 2 cups of whole wheat flour
  • 1 teaspoon vanilla
  • ¾ cup of flax seed meal
  • 3 tablespoon stevia
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice


  • 1. Preheat oven to 350 degrees.
  • 2. Coat two loaf pans with cooking spray.
  • 3. In a food processor or blender, combine pumpkin, bananas, vanilla and eggs. Process until smooth.
  • 4. Add into a large bowl with flour, oats, flax, sugar, baking powder, baking soda, salt and pumpkin pie spice. Stir until smooth.
  • 5. Transfer batter into loaf pans
  • 6. Bake 45-50 minutes
  • 7. Allow cooling completely before slicing.

Broccoli Potato Soup


  • 2 tablespoons coconut oil
  • 1 onion, coarsely chopped
  • 3 cloves garlic, diced
  • 2 cups broccoli, chopped
  • 5 potatoes peeled and cut into 1/2-inch cubes
  • 3 cups low-sodium chicken or bone broth
  • 3 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 cup grated parmesan cheese


  • 1. In a large pot, cook the onion in coconut oil over low heat for about 5 minutes.
  • 2. Add the garlic, broccoli stems, potatoes, broth, water, salt and pepper
  • 3. In a food processor or blender, combine pumpkin, bananas, vanilla and eggs. Process until smooth.
  • 4. Bring to a boil, reduce heat and simmer 8 to 10 minutes until the veggies are cooked to desired firmness.
  • 5. Stir in ¼ cup of parmesan cheese into soup, allow it to melt.
  • 6. Serve soup with remaining cheese on top as a garnish.