If there is one vegetable that you can associate with Fall, it must be pumpkins/winter Squashes. There a quite a few favorite winter squash recipes that I have been making over the years. I am a believer of seasonal local produce because nature is providing you the food it believes is good for the season. So when winter squashes are in season we eat plenty of them. And why not? Winter squash is a low-calorie vegetable, while also a good source of complex vegetable carbohydrates and dietary fiber. It is also an excellent source of many vitamins and minerals. Here is a recipe for a quick'n'healthy honey nut squash buckwheat crepes. This can be made with any other winter squash (butternut or kabocha). Instead of buckwheat, you can also make these with any millets.
Seasonal quick'n'healthy cranberry spread.
- Organic cranberries - 1 cup
- Filtered water - 1/2 cup
- Organic red grapes - a handful
- Organic dates - 4-6 (as per sweetness needed) (where to buy)
- Boil water in a sauce pan, add the cranberries and dates and cook on medium heat for about 5 minutes till cranberries pop.
- Remove from flame and let the mixture cool.
- Blend along with grapes. Consistency will be somewhere in between a spread and a syrup, perfect to go with crepes.
- Serve it with crepes along with cut fresh fruits. Enjoy!!