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Squash
The butternut squash is a seasonable vegetable that is very nutritious and very easy to grow. The squash is high in vitamin A and beta -carotene. It also contains the minerals selenium and zinc which can help to boost fertility and help to reduce the occurrence of certain chronic diseases. It is a very versatile vegetable that can be used as a side dish or a main course. It can be chopped up and either roasted in the oven or boiled for a vegetable casserole. The butternut squash is also very popular as a soup.

Beetroot
This striking vegetable with its dark red purple color has been known for centuries as having many health benefits. It is known to have cleansing and detoxifying qualities. It has also been linked through medical research to help lower high blood pressure. It also is high in folic acid or vitamin B9 which the body needs to repair its DNA and has high levels of antioxidants that help to protect the immune system and cardiovascular system. The beetroot can be cooked and sliced into a salad or it can be used as a healthy refreshing and cleansing drink.

Water Cress
The humble watercress was virtually unknown up until recently even though, it has been used for centuries. Its recent rediscovery has been due to its very high nutritious and antioxidant qualities. The watercress has a higher concentration of vitamin C than oranges, has high levels of beta-carotene and vitamin A and other essential vitamins and minerals that help to maintain the health of the skin and vision. Watercress has a delicious fresh, clean peppery flavour making it an excellent garnish for fresh summer salads. It can also be blended and used as an ingredient for a healthy drink.

Green Vegetables
Thankfully green vegetables have seen a revival due to medical research highlighting their health benefits. Dark green vegetables like broccoli, kale, spinach and cabbage were considered to very unpopular but are now becoming the opposite because of their nutritional value. These vegetables are not only high in vitamins such as vitamin A, B and C but they also contain iron which is important for maintaining healthy blood. They are also believed to help protect against cancer. When cooking these vegetable ensure you do not overcook them as you reduce their vitamin content. The best way to cook them is to steam as this is the best way to retain their benefits and flavour.

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