National Vegetarian Month

October 1st was World Vegetarian Day and  kicked off National Vegetarian Month, which is dedicated to raising awareness about alternatives to eating meat and the benefits of a vegetarian lifestyle.  While there is probably no way I will  ever give up eating meat, as a Part Time Vegetarian, I none-the-less look forward to celebrating National Vegetarian Month.

As a Part Time Vegetarian, I celebrate my vegetarian choices practically every day and October is one of my favorite months to celebrate vegetables.  In October, as the days grow shorter and it gets cooler, I revel in the last of summer's harvest and the emergence of autumn and winter vegetables.  Great corn-on-the cob and tomatoes will soon be gone, so I scour the markets for the last tasty remnants of summer's bounty, and look forward to all the super-foods of winter.  Squashes, sweet potatoes, the crucifers, beets, and winter greens all hold the promise of flavor, healthy eating, and comfort during the chilly months ahead.

It is said that "variety is the spice of Life" and nowhere is that more true than in my daily diet.  I may get hung up on fresh seasonal fruits and vegetables, enjoying them at their peak of flavor and eating them every day when they are at their best, but it is variety that keeps me excited and enthused about my healthy diet.  Our bodies need a wide variety of nutrients, vitamins, and minerals for optimum health and strength.   Eating a wide variety of fresh non-processed fruits, vegetables, grains, legumes, nuts, dairy and some meat will ensure we are getting these vital body-building elements.  With the seemingly infinite choice of foods available to us, most Americans assume they have a varied diet. But, if you look at the average American diet, it consists mainly of processed sugar, fat and starch.

How many different types of winter squashes have you ever tried?  I seem to find a new variety I've never seen before every season.  Some of my favorite squash varieties are Butternut, Kabocha, Turban and Spaghetti but there are probably a dozen more available during the winter season.  Winter squashes are high in vitamin A, vitamin C, potassium, manganese and dietary fiber.  Although there is not much research into the phytochemical benefits of winter squashes yet, some early research points to their ability to prevent cell mutations which can lead to cancer. See how many new varieties you can try this month and develop some favorite recipes in the months ahead. 

Cruciferous vegetables like Broccoli, Cabbage, Kale, Collards, Swiss Chard and Turnips are all good winter vegetable choices for their cancer fighting properties.  They are also high in vitamin A, vitamin C, folates and help boost memory.  Cruciferous vegetables are high in fiber which is very important to your overall health.  They say that health starts in the colon and it is the amount of dietary fiber you consume that keeps your colon clear of toxic buildup.  Fiber can provide other health benefits as well, such as lowering your risk of diabetes and heart disease.  Because of their high fiber many of these vegetables can be tough.  To remedy this, cut them into thin shreds before adding raw to salads, braising or adding to soups. I especially like soups in the winter months and some of my favorites include winter greens.  So, on your next trip to the market, be sure to add several cruciferous vegetables to your cart and start enjoying their many benefits.