This week we'll explore versatile apples and why you might want to try making your own mustard at home. We'll also delve into a great book series for chilly fall evenings and how to make nourishing, protein-rich treats from chickpeas.

Eat Colorfully

Seasonal Ingredient Spotlight: APPLES

Now that we're into October, let's celebrate an iconic fall ingredient: apples. Even though apples are great on their own, they're also a versatile fruit that you can use in a wide variety of dishes. If you're ready to move beyond just apple slices and apple pie, here are a few less common ways of enjoying them.

Apples are a great salad ingredient thanks to their sweetness, juiciness, and crunch. Just slice them thinly and toss them into your favorite fall-inspired salad. For example, they play a starring role in this Vegan Brussels Sprouts Waldorf Salad alongside hearty roasted sprouts, juicy grapes, and a (lightened up) creamy dressing.

Apples are delicious in cooked dishes too, like this celebratory Wild Rice, Macadamia, and Fall Fruit Stuffing or this easy Roasted Vegetable Harvest Pasta. Their sweetness is a wonderful complement to savory ingredients like fall herbs.

Want to think beyond just whole apples? You'd be surprised by how many ways you can use apple cider and applesauce in the kitchen. For apple cider, check out this cozy "Chaider" (Chai + Cider) Rum Punch and this holiday-ready Fall Harvest Salad with Apple Cider Dressing. For applesauce, I think you'll love this comforting Apple Pie Granola, in which applesauce replaces much of the usual oil and sugar.

Try This Week: HOMEMADE MUSTARD

Did you know that you can make your own mustard from scratch at home? Believe it or not, this homemade mustard guide was actually the very first post on The Rogue Brussel Sprout Blog. I've converted many friends and family members to homemade mustard, and I think you should give it a try too.

There are numerous reasons why homemade mustard is a big upgrade over store-bought. First, many jarred condiments contain ingredients like preservatives, gums (for texture), oil, and added sugar. Second, when you make it at home, you can customize your mustard recipe to suit your flavor and texture preferences. Finally, homemade mustard is a unique gift to share with friends and family, and now is a good time to start thinking ahead for the holidays.

Especially during the fall, mustard goes beautifully with a lot of seasonal flavors. To make an easy oil-free vinaigrette, try mixing it with some apple cider vinegar, maple syrup, and a few pinches of salt. Or use it mixed into tahini (or full-fat yogurt) with a dash of maple syrup or honey for a decadent, creamy dressing.

Live Colorfully

A Book Series to Explore: LOUISE PENNY

Do you ever re-read books you've read previously? I've read all of Louise Penny's "Chief Inspector Gamache" series, but decided to start from the beginning again last fall. Over the past year, I've progressively re-read all 20+ of them and it has been such fun!

If you're not familiar with her books, I recommend them highly. You'll definitely want to read them in order, so start with Still Life. The series follows the story of a homicide investigator in rural Quebec. But don't worry, they're not gruesome or morbid. Rather, they're very nuanced, thoughtful explorations of the beautiful and awful sides of human nature. The character development is really interesting and the plots are unique.

One of the beauties of re-reading a book or series is that you can look for the intricacies. The character development in Louise Penny's books is so great that they're still fun, comical, and thought-provoking the second time around. Because I know where the series is headed, I can interpret the early books in a new context.

Need book ideas for these darker, cooler fall days? Remember that you can always browse my list of favorite books to see if anything sparks your interest.

Self-Care Pick: DESSERTS MADE FROM BEANS?!?

When you were a kid, were you taught that dessert is "bad for you"? Maybe you were conditioned by society to associate dessert with unhealthy ingredients, or to think that dessert should be only an occasional indulgence. This week, I want to challenge your perception of dessert by re-imagining it with nourishing, whole-food ingredients.

Don't get me wrong, I'm not saying that we should never enjoy more traditional desserts. But, personally speaking, I'm a big fan of having a treat every evening. Accordingly, I love experimenting with new ways to incorporate good-for-the-body ingredients. One of my favorite dessert ingredients is actually beans!

Yes, that's right, beans (especially chickpeas) are a fabulous ingredient in baked and no-bake treats. They provide structure, thereby negating the need for refined flour. They're also good sources of protein and fiber, helping your dessert to actually feel satisfying. Since chickpeas have a relatively neutral color and very little taste, they can disappear easily underneath flavors like chocolate, vanilla, and peanut butter.

Curious to give it a try? I have numerous dessert recipes on my blog that feature chickpeas:

• ​Tahini Chickpea Blondies (baked, made from whole chickpeas)
• ​Birthday Cake Protein Bars (no-bake, made from whole chickpeas)
• ​Chocolate Chickpea Protein Truffles (no-bake, made from whole chickpeas)
• ​Healthy Vegan High-Protein Banana Bread (baked, made from chickpea flour)

Thanks for joining me for this issue of Eat Colorfully, Live Colorfully! I'd love to hear from you, so please feel free to reply with questions, thoughts, or requests. If you missed a previous issue, you can view all my newsletters here. Have a great week!