Sadequee also welcomes the appearance of fresh cranberries in the market in fall, saying they are a great low-calorie source of nutrition and antioxidants and encourage kidney health as well as being anti-cancerous. "Eat a handful a day when they are in season, maybe adding them to a smoothie," she said. She adds that she refers only to the fresh cranberries, not the ones that are sweet and dried.
Hardy green vegetables like kale and collards
"Those greens are loaded with vitamins C, K and A," Sadequee said.
Winter squashes including Hubbard, delicata and spaghetti
"Just one cup quick-cooked has a lot of vitamin A, which is necessary for health in general," said Sadequee. "And all the foods I mentioned, from kale to squash to cranberries, have a lot of fiber. That's a common denominator benefit of those fall foods for sure. Fiber is one of the things you need for weight loss, digestion and to move excess hormones and toxic chemicals out of your body."