Before we jump into these recipes, we wanted to take a moment to share the benefits many of these fall ingredients used in these dishes can help improve your hearing:
Better hearing with these fall foods
Apples: An apple a day might keep the doctor away, but did you know? Apples can also support hearing health. These nutrition-packed fruits fight free radical damage and protect the fragile networks of the inner ear. Another remarkable aspect about apples is that they are a versatile, easy on-the-go snack or included as part of your breakfast. You can even use them in entrees and smoothies.
Dark leafy greens:Some excellent fall-time dark leafy greens include kale, spinach, and arugula, which are all loaded with vitamins and antioxidants, which, once again, function to help the auditory system.
Pumpkins and winter squash:Pumpkins and winter squash are loaded with vitamins and nutrients that help strengthen your immune system, safeguard against ear infections, fight free radicals, support the auditory system, and help prevent cell damage. Rather than only using pumpkins for decorations, use them in some of your recipes to benefit from them.
Kidney Beans:These legumes are packed with zinc, which in studies has been shown to lessen the effects of tinnitus in people with low zinc levels. Zinc also plays a crucial role in the body’s immune system.
Brussels Sprout Apple Slaw with Pecans
1 pound trimmed Brussels sprouts
6 tablespoons extra-virgin olive oil
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon crushed red pepper
1 diced Granny Smith or Honeycrisp apple
2 ounces shredded Parmesan cheese
1/3 cup toasted and chopped pecans
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon black pepper
Thinly slice 1 lb. snipped Brussels sprouts using a mandoline or food processor fitted with a slicer attachment. Move sliced Brussels sprouts to a large bowl. Add 6 Tbsp. Extra-virgin olive oil, 1 Tbsp. lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp. crushed red pepper; toss to coat. Add 1 diced Granny Smith or Honeycrisp apple, 2 oz. Shredded Parmesan cheese, 1/3 cup toasted and chopped pecans, 1 Tbsp. Honey, 1 tsp. Kosher salt and 1/2 tsp. Black pepper; toss to coat. Let stand for 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to pair.
Cinnamon Roasted Butternut Squash
1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
1 tablespoon maple syrup
½ tablespoon cinnamon
Sea salt to taste
Preheat oven to 400 degrees F (200 degrees C). Next, cut and cube your squash. Mix butternut squash cubes, garlic, rosemary, olive oil, salt, cinnamon, and syrup until well coated. Spread the mixture into a large baking dish. Bake in a preheated oven until squash becomes caramelized and golden brown for 45 to 50 minutes.
Red beans and rice
1 tablespoon olive oil
2 large cloves garlic, lightly crushed with the side of a knife blade and minced
1 large red onion, diced
1 stalk celery, diced
1 green bell pepper, stem, and seeds removed and small diced
2 (1-pound) cans of red kidney beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
2 1/2 cups chicken stock
1 cup white rice
1 tablespoon butter
1 tablespoon minced fresh cilantro leaves
Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Mix in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let the mixture simmer while you cook the rice. Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes. Stir rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.
Tell us how well you liked these if you decide to try any holiday dishes!
We are wishing you all a happy Thanksgiving and Holiday Season from all of us here at Salem Audiology Clinic.