Fall 2014 RLEI Review – Seasonal Diet

By eating & drinking seasonally & locally, you get the most nutritional value from fresh foods. And contribute to a sustainable diet & environment.

Pistachios, Peanuts, Pinenuts, Pecans, Cashews, Soynuts, Almonds, Walnuts, Oats, Olives, Grapes, Cherimoya, Coconuts, Pineapple, Quince, Huckleberries, Guava, Ginger

Fall is a time for watching leaves turn color, carving gourds, & making pies. It’s also a chance to delight in many varieties of nuts & seeds (like pumpkin, sunflower, flax, & hemp). With dried fruit from previous seasons & honey added to the above suggestions, you can make your own granola to enjoy with a glass of wine!

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