When Autumn comes around, I shift my eating pattern, and there are certain foods I go to at this time of year.

Texas Red Grapefruit- I live in Texas, and it is plentiful here. I don’t know how available it is in other places. But, Texas Ruby Red or Star Ruby grapefruit is the best in the world, or at least, the best I’ve ever had. And that red color is due to lycopene. So, guys, every time you eat it, you are helping to protect your prostate. Lycopene is also protective of the lungs, so in these Covid times, why not eat some? I eat it almost every day this time of year.

Other Citrus- Navel oranges appear in late October/early November, but they tend to be very acidic and don’t really get good and ripe until December, and maybe not even until January. So, I don’t buy them in the fall. However, the mandarin oranges are very nice this time of year. They ripen up nicely this early, and that’s what I am buying and eating now.  

Comice pears are the king of pears. It’s a French pear, and in the U.S., it is only grown commercially in one place: the very top of Northern California and the very bottom of Oregon, an area called the Red River Valley.  It’s the only place here that has the right soil and climate to grow them. But, they are delicious; truly a desert pear; sweet, juicy, and flavorful. They are only available in the fall, you might as well eat them.

Perimmons are a very highly mineralized fruit and 4% mineral ash. That’s high. Persimmons are very sweet, and they are like Nature’s jam. And that’s how Ieat them. I don’t just sit down and eat a persimmon. I find that it’s too sweet to do that. But, I add them to oatmeal, or I might make a sandwich out of whole grain bread, nut butter, and persimmon.  And I guarantee you kids will like them too.

Pomegranates are considered a super-food because they contain unique nutrients called punicaligans that are found nowhere else that are very cardio-protective. They help keep your arteries clear and healthy. They also support the immune system. Pomegranates are expensive but a lot cheaper than medical care for heart disease which really only harms you anyway.

Dark Leafy Greens such as kale, collards, and mustard greens, and also Asian greens such as bok choy come into their own in cool weather because they like it. It makes them sweet and succulent. I’m lucky because I have a garden, and tonight I ate bok choy from my garden. I fixed some tonight, and all I do is steam it for about 5 minutes, and then I dress it with sesame tahini and garlic powder. No salt is needed. I also have kale growing, and it’s almost big enough to harvest. But, in the meantime, I buy these 3 pound bags of washed, cut and stemmed, organic kale at the supermarket. And for that, I steam it for 5 to 8 minutes, and then I dress it with extra virgin olive oil and garlic powder. Again, no salt. You do not need it. There is naturally occurring sodium in these greens, as well as every other mineral that you need.

Nuts and Seeds become available as a new crop in the fall. I buy a bunch and freeze them because they keep better that way. They are high in oil, and it’s very perishable. Almonds with the skins on hold up the best because that skin seals them pretty darn good. But, pecans can turn rancid easily, and Texans know that they are best stored in the freezer. They don’t actually freeze. They get rather brittle, but you can actually eat them right out of the freezer. I do the same with sunflower seeds; I buy the new crop in the fall and store them in the freezer.

Sweet potatoes and winter squashes: The new  crop of these are also available, but the early sweet potatoes aren’t that sweet. A sweet potato really has to “cure” a while before its sugars form. So, I am not hasty about buying sweet potatoes. But, the winter squashes are good now, such as acorn and butternut.

 

Well, I hope this has helped you. I am a strong believer in the power of plant foods. And it really is wonderful to get into this kind of eating. And before long, you forget about the other stuff. I’m eating better than anybody on the planet, as far as I’m concerned- unless they are eating like me.