🥗 Tasty Tuesday Tip: Warm Up with Beetroot, Aubergine, Courgette & Swede!

Not all superfoods wear a crown - some are humble, colourful, and often overlooked. Vegetables like beetroot, aubergine (technically a fruit, but used as a vegetable in cooking), courgette, and swede are packed with nutrients that support heart and brain health, making them colourful protectors for your blood vessels and brain.

🌿 Why They’re Worth Adding to Your Plate:

Beetroot - Rich in natural nitrates, which help improve blood flow and lower blood pressure. Try it roasted, or blended into soups. Earthy and naturally sweet.
Aubergine - Full of antioxidants, which protect blood vessels and brain cells. Delicious grilled, baked, or layered in Mediterranean-style dishes like veggie moussaka.
Courgette - Low in calories, high in fibre and potassium — great for blood pressure control. Enjoy spiralised courgette noodles, roasted slices, or added to veggie bakes.
Swede - Often overlooked, but naturally sweet and full of vitamin C and fibre. Perfect mashed, roasted, or added to warming autumn stews.

🍂 Seasonal Bonus:These veggies aren’t just nutritious. They’re wonderfully warming and comforting in autumn. Think roasted trays, hearty soups, and cosy one-pot meals that nourish both body and soul.

💡 Quick Tip: Roast beetroot with olive oil and thyme, layer grilled aubergine in a veggie lasagne, sauté courgette with garlic and lemon, or mash swede with a touch of nutmeg. These simple swaps can make a big difference to your health - and your taste buds!

If you could turn one of these veggies into the star of your next autumn meal, which would it be - and how would you cook it?

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