Vegetables are known to contain natural compounds that support the protective functions of the immune system. An article in The Francis Crick Institute news page reported that cruciferous vegetables are particularly beneficial when it comes to shielding the intestine from disease-causing microorganisms, as previously noted. Here Liz Moody, MindBodyGreen.com, reflects on ways to cook fall veggies to make them more anti-inflammatory, reviewed by Megan Fahey, M.S., R.D., C.D.N.:

“The abundance of fall produce makes this one of the most exciting times of year culinarily (need inspiration for veggies to play around with? Check out our favorite squashes and exactly how to use them.) We’re all about constantly striving to make our food even more healthy and delicious here at mbg. While fall veggies are packed with inflammation-fighting vitamins and minerals on their own, we wanted to arm you with a few easy tricks to take them to the next level. Here are a few easy ways to optimize the nutritional status of your next fall meal:

Toss them with spices and herbs

Many of your favorite spices are not only adding flavor but also providing anti-inflammatory properties. While turmeric gets a lot of the spotlight (and rightfully so; a ton of studies have shown its anti-inflammatory effects), all spices and herbs contain unique, health-promoting qualities—and their flavors pair perfectly with fall produce. Toss your veggies with turmeric, cinnamon, or chopped rosemary with a generous pinch of fine-grain sea salt before roasting with a high-quality oil (see No. 3 for more on that). You can also use spices and herbs to turn a basic three-ingredient soup into something that tastes gourmet. Simply sauté a diced yellow onion in avocado oil or olive oil in a medium pot until translucent, then add a generous pinch of sea salt and peeled, chopped fall squash or root veggie of choice (acorn squash, butternut squash, parsnips, sweet potatoes—all work great!). Top with veggie broth and cook until the veggie is easily pierced by a fork, then blend with your spice of choice until smooth. Moroccan seasonings like harissa play well with the sweet warmth of butternut squash while parsnips love cardamom, cinnamon, and star anise. Play around—you could have a different dinner with almost the exact same ingredients almost every night simply by changing the spice blend!”

Read More … Article Source: https://www.mindbodygreen.com/articles/three-ways-to-make-fall-veggies-way-more-anti-inflammatory

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