1) Beets. When it comes to nutritious fall vegetables, the beet just can't be, well, beat! It serves as one of the best sources of folate, as well as a good source of potassium and vitamin C. And while beets may look like something you should plant rather than pick, their rugged exteriors conceal a unique flavor under a crimson coat. Although serving beets raw may not be the most popular way of preparing, they're perfectly edible this way, so try them fresh, sliced or grated and mixed in a salad to play up their antioxidant power. Delish!

2) Cranberries. Often a staple on the Thanksgiving table, cranberries are a colorful fall fruit too often ignored as simply traditional holiday fare. This season they're breaking free of that stereotype and being served up all over the place! Packed with vitamin C and a good source of fiber, cranberries may be too tart for some to enjoy raw, but dried and sprinkled atop a salad, they serve as a rather sweet treat.

3) Bok Choy. Never heard of bok choy? Boy, are you missing out! This Asian vegetable is gaining ground in kitchens across the country for its unique flavor and fabulous nutritional benefits. Bursting with both vitamin C and vitamin A and acting as a good source of folate, this leafy veggie is on the verge of greatness. Chop it up raw and use in salads or steam for a stellar side dish.

4) Pears. Sweet, soft and succulent; when it comes to fall fruit, few things compare to a pear. This simple fruit is sublime just sliced and eaten or mixed in with your granola and fat-free yogurt. Supplying a good amount of vitamin C and fiber to go along with its great flavor, the pear is pretty much pure perfection!

5) Jerusalem Artichokes (aka...the Sunchoke). What's in a name? When it comes to the Jerusalem artichoke, apparently nothing, since this root vegetable is neither from Jerusalem nor a type of artichoke. It's actually part of the sunflower family! But despite its strange name, the Jerusalem artichoke is totally delicious. It's packed with iron and thiamin, as well as potassium, phosphorus, copper, fiber, vitamin C and niacin and can be prepared several ways, such as sliced raw and served up in a salad or sauteed in a little olive oil and seasoned.

6) Persimmons. While the fall weather changes from warm to cool, so does the persimmon's taste range from both sweet to slightly tart. Not yet a staple in most fruit baskets, the persimmon is a hidden gem that you've just got to try! Packed with vitamin C, this fruit is perfect simply sliced and eaten or tossed with a salad. Hard persimmons are too tart to eat, so make sure to fully ripen first, or pick one that is already super soft.

7) Pumpkins. Probably one of the most popular produce picks of the season, pumpkins aren't just fun Halloween fare. They're also a great source of vitamin C and vitamin A, as well as a good source of folate, and can be served in several different ways. The flesh can be boiled, baked, steamed or roasted and made into many side dishes, and the seeds can be consumed as well. So, when you go to carve that jack-o-lantern this year, make sure to save the insides for a tasty treat…no trick!

(Brought to you by NutriSystem)

To get even more ideas, visit the LifeBalance Cooking category.

To keep track of what you eat and more, visit the Food Tracker & Journal available free through your MyLifeBalance account.

Ingredients:
1 1/2 tsp. olive oil
3 cups chopped onion
1/2 cups chopped carrots
1/2 cups chopped celery
1 3/4 pounds butternut squash, peeled, seeded, diced (about 4 cups)
3 garlic cloves, minced
4 cups water
1 tbs. chopped fresh oregano

1 Granny Smith apple, peeled, cored, diced
1 tbs. curry powder
1 tsp. chopped fresh dill
Plain yogurt
Fresh dill sprigs

Directions:
Heat 1 teaspoon olive oil in large pot over medium heat. Add 2 cups onions, carrots and celery; saute until onions are translucent about 10 minutes. Add squash and garlic; saute 5 minutes. Add 4 cups water and oregano. Cover and simmer until vegetables are soft, about 15 minutes. Meanwhile, heat remaining ½ teaspoon oil in heavy medium nonstick skillet over medium high heat. Add remaining 1 cup onions and cook until golden about 5 minutes. Add apple and saute 3 minutes; add curry and cook 1 minute. Remove from heat. Mix in chopped dill. Set curried onion-apple aside.

Working in batches, puree soup in blender. Return soup to pot; mix in curried onion-apple mixture. Bring to simmer. Season to taste with salt and pepper. Garnish each serving with dollop of yogurt and fresh dill sprig. Enjoy!

(Brought to you by Village Health Services)

As flu season approaches companies around the world are taking proactive measures to protect their employees and their business. The common cold can be enough to ripple through the work force from coworker to coworker, without the added concern of serious dangers to high-risk groups that might contract the highly contagious H1N1 flu.

What can employees do to prevent the spread of illnesses?

• Wash your hands often with soap and water or use an alcohol-based hand sanitizer, especially after coughing or sneezing.
• When coughing or sneezing, cover your mouth with your arm or use a tissue (versus your hand).
• Routinely clean surfaces and items that are more likely to have frequent hand contact. 
• Get a seasonal flu vaccination. 
• Avoid contact with others if you feel you are developing flu-like symptoms.
• Learn how to perform all essential functions to ensure that business operations can continue if a high number of employees are absent due to illness.

What can employers do to help keep their workforce healthy?

• Communicate preventative measures to employees.
• Provide items to help with preventative measures, such as tissues, hand sanitizer, no touch waste baskets and cleaning solutions for surfaces.
• Encourage employees to get the seasonal flu vaccination and employees at high risk for flu complications to get the 2009 H1N1 flu vaccination when they become available.
• Prepare a policy to supplement the company's sick leave policy addressing what employees should do if they get the flu virus
• Formulate a plan and prepare for increased employee absences, such as cross-training staff to perform essential functions to ensure that business operations can continue.
• Decide in advance what jobs/work can be performed at home, including an approval process to ensure consistent application and accurate payroll recordkeeping.
• Prepare for the possibility of school dismissals or temporary closures of child care programs.
• Develop a communication plan in case of widespread infection in the workplace.

Employees experiencing flu-like symptoms are encouraged to remain at home for at least 24 hours after they are free of a fever.

Working together, employees and employers can work to maintain a healthy workplace and a healthy workforce!

(Brought to you by Xenium)

Last month's trivia question, which asked readers to name three LifeBalance providers who have pages on Facebook was correctly answered by Virginia Lakin. Virgina answered with four (her answer was Balasana Yoga, Wyndham Brand Hotels, Be Nourished and Dogs Dig It Dog Daycare) of the hundreds of LifeBalance providers out there on Facebook.

This month's question is in the form of a photograph from a LifeBalance Vendor in Washington. Who is this LifeBalance Provider?

To answer this month's trivia question, simply fill in the form below.

Your Name: Email Address: Daytime Phone: Answer:

The correct answer to this month's question will be revealed in the next edition of eAction!