At the Diabetes Diet, we try our best to eat seasonally (it’s not always easy in Scotland), as seasonal food locally grown and produced tastes the BEST. It also helps you do your bit for the environment, by cutting down on food miles (the distance food travels to reach your plate) and it benefits your local economy. Wouldn’t you prefer to put money directly in a farmer’s pocket, than add to the vastly-inflated profits of a supermarket?
Anyway, October brings many of the benefits September does. While many fruits and vegetables are now gone for the year, there are plenty of delicious other options.
- Wild mushrooms (if you’re going to pick these, please make sure you know what you’re doing!)
- Root vegetables, such as celeriac and carrots
Looking for some ideas for what to do with your seasonal ingredients? Puzzled about how you can make them low-carb so they fit with the way you eat? We have some suggestions for you…
Make gluten-free gravy using carrots and onions, and serve with pork and chicken.
Our carrot and almond soup recipe is an established family favourite. If you want to make it a main course, add some boiled eggs or poached chicken for added protein (and satiety). Or make yourself a delicious salad with the recipe for a Carrot and Dill version.
Jovina Cooks Italian has inspired us hugely, and this Brindisi Fish Soup uses mussels and is packed with flavour. It also uses aubergines, which are seasonal in October too.
Hate cabbage? Add bacon, cheese and sour cream, and you can make anything palatable to even avowed cabbage loathers. Try this Cabbage Casserole recipe and convince the brassica haters it’s true.
Celeriac has a very distinctive taste. Make the most of it in this braised celeriac recipe. You can use it as a replacement for potatoes to accompany your roast dinner. We also have a yummy recipe for soup.