Raspberries: These jewel-like berries are packed with vitamin C, manganese and ellagic acid, a type of polyphenol antioxidant prominent in berries that's beneficial to heart health and skin. Plus, as SELF has reported, black raspberries may protect against certain cancers, and they are a top source of waist-trimming and blood sugar-stabilizing fiber.
How to eat them: With dozens of varieties available, from red, yellow and golden to purple and black, raspberries are a fall staple. This is a great time to pick your own, which is a fun fall activity. These versatile berries can be enjoyed in so many recipes and applications: raw, dried or canned; in baked goods, smoothies, cocktails, dressings and sauces; or simply eaten plain for a healthy snack.
Try this: Update your PB&J! Using whole-grain bread, on one side, spread almond or cashew butter; on the other side, spread date paste (dates, pitted and blended with a bit of water for paste consistency) and add a handful of raspberries on one side. Sprinkle with cinnamon, put the top on, slice and enjoy.
While watermelon and cherries have had their day in the sun, autumn brings out a whole new batch of gorgeous, healthy and in-season produce.
According to Chad Sarno, Healthy Eating Research and Development Chef of Whole Foods Market, flavor is typically better when you are eating a fruit or vegetable that's in season. We asked Sarno to to recommend the freshest, tastiest produce available right now -- and tell us the best ways to serve it up. Here's what he had to say...
Charles McDonald and Nate Tice's latest mock draft has five quarterbacks off the board in the top 13, a big-time weapon for Aaron Rodgers and some steals in the second half of the first round.