Delicious Ways to Add Wheat Germ to Your Favorite Fall Foods
As the leaves start changing color with the dip in temperature, our palates begin to crave fall foods. We cover our barbecues and get reacquainted with our ovens. Apples, cranberries and pumpkins are just a few favorite fall foods that get a boost of nutrients when you sprinkle them with a little wheat germ. But as you’ll see below, you’ll find many more ways to incorporate wheat germ into your favorite fall foods and recipes. Experiment with new recipes and get your kids involved!
Apples provide a good source of fiber and vitamin C. Cut them into chunks, spear the pieces on a popsicle stick, dip in yogurt and roll in Kretschmer Honey Crunch Wheat Germ for an afternoon snack that’s also a fun activity for your little ones. Try them in sweet and savory dishes, like these Pork Cutlets with Apple, Rosemary and Wheat Germ. And there’s nothing better than a caramel apple, especially after picking your own at a local orchard.
Pears make their debut in the beginning of the season. With a good dose of fiber, vitamin C and vitamin K, they “pair” excellently with wheat germ. Try our Pear Ginger Muffins with Wheat Germ or replace your typical apple crisp with pears as the main fruit. Sprinkle wheat germ into the topping and you have a tasty twist on a fall classic.
Cranberries are considered a superfood because they are rich in unique antioxidants that help fight diseases and may promote a healthy urinary tract. Serve a hearty oatmeal with fresh cranberries, chopped nuts and a sprinkle of wheat germ, or add cranberries to a main course, as in this Braised Brisket with Cranberries from Martha Stewart. They’re also delicious in grain-based salads for a pop of sweet-tart flavor.
Brussels sprouts make a satisfying and healthy side dish. One cup provides an excellent source of vitamin K, C and folate. Roast Brussels sprouts and toss with dried cranberries, cooked pancetta and a topping of wheat germ, parmesan cheese and olive oil.
Parsnips aren’t just for chicken soup—they’re a good source of vitamin C, manganese and folate. Try roasting them with other root vegetables such as carrots, sweet potatoes, beets and onions and then tossing with wheat germ, olive oil and rosemary.
Rutabaga provides a good source of calcium, vitamin C and fiber. For a change, bake some rutabaga fries with olive oil, salt and pepper.
Pumpkins, acorn squash and butternut squash are packed with vitamins A and C and fiber. They’re also a good source of vitamin B6, manganese, copper, potassium, B2, folate, vitamin K and pantothenic acid. Wheat germ gives this butternut squash soup a nutritious boost, while our Pumpkin Pie with Wheat Germ Crust makes a wonderful dessert, holiday or no.
Sweet potato, a superstar in the vegetable world, is an excellent source of vitamin C and a good source of vitamin A; it even contains some calcium and iron. Serve these potatoes baked with a dollop of Greek yogurt and a sprinkle of wheat germ, or make a traditional sweet potato casserole with marshmallows and add wheat germ to the topping.
Turnips and their greens are both versatile and nutrient dense. Turnips provide an excellent source of vitamin C, while the greens are an excellent source of folate, copper, manganese, fiber, calcium and vitamins K, A and C. Saute turnips and their greens with onions, garlic, sesame oil and a little soy sauce for a tasty side dish. Or make a meal of it and serve it over quinoa with a sprinkle of wheat germ