Every year cabbage is again the main protagonist of the regional winter cuisine. Green, white, red, pointed or round – it is more versatile than almost any other vegetable.
However, the nutrient-rich classics of the frosty season also include other vegetables such as celery, leek, salsify and beetroot. In addition, spinach, chard and parsnips are a class of their own! Conjure up delicious dishes from these winter delicacies regularly and enjoy!
Did you know how closely your body weight and your immune system are connected? In simple words it can be said that a healthy body weight and balanced diet usually increases defense strength, whereas an overweight organism is often susceptible to infections. The more overweight a person is, the more drastic is the effect on the immune system. Obesity and visceral abdominal fat often cause chronic inflammatory processes that put so much strain on the immune system that there is no strength left to fight off the autumn and winter viruses! One of the best ways to strengthen your immune system is to eat a balanced diet personalized to your body such as a personal Metabolic Balance nutrition plan.
The parsnip is by no means a boring root vegetable and is full of important vitamins and minerals such as calcium and magnesium. What many people may not know is that parsnips contain more potassium and vitamin C than carrots. Now as we are approaching the winter months, when the days are getting shorter and colder again, you should provide your body with enough healthy food – in this case parsnips! Is parsnip on your nutrition plan or have you ever tried it? Like for yes!
As the colder months are approaching it is the perfect time to try out different ways to preserve fresh fruit and vegetables for the winter.
There are numerous possibilities for preserving food. One of the oldest methods is drying. In the dehydrator, in the oven or in the open air, fruits lose their moisture and become more intense in flavor. A fun fall activity is to go apple picking, cut the tasty apples into slices, sprinkle with cinnamon or a pumpkin spice mixture, and then dehydrate in the oven at 225℉ for 2 hours. This make for delicious and healthy apple chips!
Another option which works especially well for vegetables is pickling or freezing. Both freezing and pickling in vinegar results in significantly lower nutrient losses than drying. Vegetables such as carrots, radishes, and beets are wonderful pickled. Fruits such as berries and peaches particular are ideal for freezing. Whatever method you choose, you can’t go wrong!
Metabolic Balance Blog 
You must be logged in to post a comment.