In season: August to October
The benefits: The aubergine is a high-tryptophan food, an essential amino acid that helps to regulate appetite, improves sleep quality, and elevates your mood. Eggplants are also good for cardiovascular health as they help to improve blood flow in the blood vessels. Even the skin of the eggplant is good for you-it’s loaded with nasunin, a potent antioxidant that has been shown to protect cell membranes from damage as well as inhibit the spread of cancer.
Try this recipe: Baked Eggplant with Yogurt
In season: July to September
The benefits: Though tiny, the benefits of the blueberry are enormous. Blueberries are high in anthocyanins, the antioxidant pigments that give blueberries their deep rich colour. Anthocyanins and other phytonutrients contained in blueberries help to fight anti-inflammatory issues, help improve brain function, enhance mood, and help combat cancer cells.
Try this recipe: Blueberry Popovers with Berry Salad
Red bell peppers
In season: July to October
The benefits: The sweet and crunchy veggie is extremely low in calories (about 25 calories per cup) and is also one of the healthiest peppers. Red bell peppers contain 11 times more beta-carotene than its green counterpart and they provide 240 percent of the recommended daily value of vitamin C.
Try this recipe: Vegetarian Quinoa Stuffed Peppers