With autumn now here, we have root vegetables, game and fruit coming into season. Click on the names below to find out more.

Clementines

A Christmas favourite and great for your brain, immune system, blood vessels and mood

Chicory pale root

Chicory is a forced crop grown in the dark, hence its white core and pale yellow leaves and appears to be light on nutrients

Dates fresh

A bit of support for your bowel health

Jerusalem artichokes

A great soup ingredient that provides support for your immune system, DNA and eyesight

Pheasant - whole

A seasonal favourite that is good for your cells, immune system, heart and cleansing activity

Red cabbage

A colourful way to get support for your immune system, brain and blood health.

Swede - rutabaga

A good veg for your immune system, heart, mood and eyes

Venison

A fantastic game meat for iron which supports your immune system and healing functions

Bonus

A great vegan dish for detoxing your liver and brain, protects your heart and may help reduce cognitive decline

Ingredients
2 tbsp balsamic vinegar
1 butternut squash
150g chanterelle mushrooms halved
2 garlic cloves, finely chopped
2 tbsp olive oil
30g pine nuts
80g quinoa
1 medium/100g red onion, finely chopped
360g vegetable stock
100g baby spinach

Method
1. Preheat over to 400F/200C.
2. Cut squash in half lengthwise and scoop out seeds. Brush flesh with olive oil and sprinkle with salt.
3. Place squash cut-sized down on a baking tray. Roast for about 20-30 minutes until flesh is easily punctured with a fork.
4. Add vegetable stock and quinoa to a pan and bring to a boil, then reduce to a simmer, cover and cook until all the stock is absorbed.
5. Add mushrooms and garlic to a pan and sauté for a few minutes.
6. Add cooked quinoa and sauté for a minute or two.
7. Add the spinach and allow to wilt, stir gently to combine.
8. When the squash has finished cooking, allow to cool slightly then add the filling.
9. Enjoy.

That’s it for this month, see you next month.