October is when everything seems to transform from the vibrant colors of summer to vivid yellows, oranges and reds – and not just the leaves on the trees, but the food too! Pumpkin, of course, is King, but butternut squash, carrots and sweet potatoes also hold considerable sway on the dinner table. What they all have in common is beta-carotene, which is not only a powerful antioxidant, but also breaks down in our bodies to become Vitamin A.
What does Vitamin A do? This very important vitamin helps keep eyes, skin and mucous membranes moist (read: beautiful skin), helps your eyes adjust to light changes, and neutralizes free radicals that cause tissue and cellular damage. While Vitamin A is extremely important, too much can be toxic. The good news is that when your body absorbs it from food (not pills), it only converts as much as it needs.
Considering how drying Fall and Winter can be on your skin, I say it’s okay to indulge in all the pumpkin, butternut squash, carrots and sweet potatoes you want – just as long as they aren’t always in desserts.
Recipe: Spiced Carrot Oven Fries
Carrot sticks just got a whole lot tastier. Chop your carrots into, well, sticks and toss them with a little olive oil, a pinch of salt, cinnamon and cumin (black and white sesame seeds optional). Spread them out on an aluminum-lined cookie sheet and bake at 425 degrees for about 20 minutes, until they’re lightly browned. If you love carrots, you’ll love this recipe; but even if cooked carrots aren’t your thing, I guarantee you’ll be pleasantly surprised.