Appreciate Autumn

In the fall, nature conspires to appeal to our senses. The brilliant colors, the rustle and crunch of dried leaves beneath our feet, and the smell of autumn harvests make it hard not to take in every moment. Consuming genetically-engineered foods could cause a "crisis of consciousness"—a stale, numbing effect on our senses.

This week, celebrate the first week of fall by using seasonal, organic produce to create Sweet Potato Salad with Apple and Avocado


SWEET POTATO SALAD with APPLE and AVOCADO
More a meal than a side dish, this potato salad gets its protein from avocado and pumpkin seeds, both good sources of essential fatty acids. Nutrient-rich corn and diced apple give it crunch. Try serving it over a bed of spinach or arugula. Directions
1. Place sweet potatoes in large saucepan, and cover with water. Bring to a boil, and cook 3 minutes. Add corn, and cook 1 to 2 minutes more, or until potatoes are tender. Drain in colander and rinse under cold water to cool. Drain well.
2. Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop. Transfer to plate, and cool.
3. Combine apple, onion, cilantro, and lime juice in large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.