By Lorie Ham
Fall is finally here, and while the weather may not be cooperating everywhere, we can still begin to enjoy many of the wonderful things that fall brings with it! Among those things are the foods and flavors we associate with fall, such as ginger, pumpkin, apples, cinnamon, and so much more! It is a great time of year to enjoy some healthy fall comfort foods.
Bob’s Red Mill has a long list of healthy and delicious fall ingredients. The website states that while some ingredients may vary depending on a region’s climate, many seem to be universal. On the list are apples, persimmons (see a recipe for persimmon cookies at the end of this article), arugula, brussels sprouts, pumpkins, carrots, and grapes—all both healthy and delicious. The article also includes links to recipes for Paleo Carrot Cake, Winter Harvest Pizza, and Gluten-Free Pumpkin Pancakes.
One of the most iconic fall foods is apple pie. Chocolate Covered Katie has a great recipe on her website for a healthy version that can be vegan, sugar-free, or gluten-free. Her healthy dessert blog also includes recipes for Pumpkin Spice Lattes and Pumpkin Pie Cinnamon Rolls—combining two yummy fall flavors—and you can even freeze the rolls for later.
Another fall ingredient that you will find in abundance if you happen to live in the San Joaquin Valley of California, is grapes. EatingWell.com has a long list of healthy recipes using grapes which includes Tangy Chicken Salad with Grapes, Pork Tenderloin with Roasted Grape Sauce, and grape smoothies.
If you are looking for more savory comfort food with healthy fall ingredients, the recipe on the Food Network website for a Fall Meatloaf should fit the bill. The recipe uses ground turkey in place of ground beef and includes cranberry sauce, celery, and jalapenos. It is paired with sweet potato fries—another perfect fit for fall.
We circle back now to persimmons. Web MD states that some of their health benefits are being rich in vitamins, minerals, and antioxidants. They are also high in soluble dietary fiber. Martha Stewart has a list of mouth-watering recipes using persimmons which include persimmon tarts, persimmon bites, and frozen persimmon custard. The article also includes some interesting information about persimmons, including that there are two varieties commonly available in the U.S.—Fuyu and Hachiya.
Growing up, persimmon cookies were a staple during the fall. Mennonite Insurance/Mennonite Aid staff member Yolanda Hernández shares her recipe here:
Persimmon Cookies
Mix together in a bowl:
- 1 Cup oil or shortening
- 2 Cups persimmon pulp
- 2 teaspoon baking soda
Mix together in a separate bowl:
- 2 cups sugar
- 4 cups flour
- 2 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon nutmeg
- 2 teaspoon baking powder
Pour persimmon pulp mixture into flour bowl mixture and mix well together.
Add (optional) 2 cups chopped nuts and 2 cups raisins and mix well.
Bake between 325° to 350° for 12 to 20 minutes.
Makes approximately 5 dozen.
Do you have a favorite fall ingredient and/or recipe? Be sure to share on the Mennonite Insurance Facebook page.
