Eat Healthy with the Seasons | Super Healthy Turmeric Fall Recipes

November 4, 2012


It’s Fall and I would like to help you eat with the seasons by sharing some healthy delicious fall recipes.

If you like these Green Beans, Fall Squash and Sweet Potato Recipes, try to use them for your healthy Thanksgiving Dinner.

Green Beans with Zucchini and Turmeric Fall Recipe

Ingredients:Eating with Seasons

  • 1 medium zucchini chopped
  • 1 pound green beans
  • 1 cup fresh basil leaves
  • 1 clove garlic
  • 1 tbsp olive oilIt’s Fal
  • 2 tbsp walnuts
  • salt to taste
  • ½ tbsp turmeric


Cook beans for 6-8 minutes, or until tender. Place zucchini, basil, garlic, turmeric, olive oil and salt into a food processor, process until smooth. Place beans on the plate and toss with mixture.

Fall Squash Slaw Salad


  • 2 tbsp. fresh lemon juice
  • 1/4 cup honey
  • ½ cup Super Healthy Turmeric Dressing
  • 2 cups broccoli, finely chopped
  • 2 medium-size fall squash (butternut squash, julienne)
  • 1 red bell pepper, chopped
  • 1 clove garlic minced
  • 1/2 cup sunflower seeds, toasted
  • 1/4 cup raisins
  • ¼ cup dried cranberries


Prepare the Super Healthy Turmeric Dressing. Mix all ingredients, add the dressing and serve. Salt and pepper may be added to taste.

Sweet Potato and Bosc Pear Fall Pudding

Ingredients:Fall Recipes

  • 1 sweet potato or yam
  • 1 small bosc pear chopped
  • ½ tsp raw honey if needed


Cook sweet potatoes until tender. Set aside to cool. Peel and chop a pear into small pieces, place into food processor and blend with sweet potato.

Transfer the mixture into a small microwavable container and heat in the microwave for 3 minutes – until hot throughout.

Bon Appetit!


Breathe, smile and be happy.

©Irina Wardas, HHC

Women’s Holistic Health, Nutrition and Relationship Expert

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2 Responses to “Eat Healthy with the Seasons | Super Healthy Turmeric Fall Recipes”

  1. Sandy Halliday Says:

    Excellent delicious recipes but I am surprised you say to microwave the sweet potato and pear pudding.

    Researchers have found that microwaving destroys antioxidants in broccoli so I don’t doubt it destroys antioxidants in other foods as well.

    Russian research found that carcinogenic free radicals were formed in microwaved plants, especially root vegetables.

    I got rid of my microwave years ago.

  2. Irina Wardas Says:

    Sandy, you have a good eye and it is an excellent point. I don’t use microwave myself, but it is another story. I let people enjoy the recipes and make their own choices. I always try not to overwhelm my clients, readers and listeners with too much information.:-) I truly believe in one step at a time…
    Breathe smile and be happy.

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