September brings a natural shift in schedules. The spontaneity of summer slows down and routines come back into place. It can be considered a time for a fresh start, and a time to build sustainable habits that simply make life easier.

That might look like making a few juices in advance, blending a batch of oat milk for the week, or simply prepping vegetables to give you a little more breathing room when it's time to cook dinner.

KITCHEN ROUTINES THAT SUPPORT YOU

As days get busier and more structured, simple routines can bring more ease. A 10-minute evening reset like clearing the counters, prepping breakfast ingredients, and setting up juice containers can make mornings noticeably smoother.

Instead of rigidly scheduled meals, opt for versatile options that can last a couple of days. For example, roasted sweet potatoes can be transformed into breakfast hash, salad toppings, or a tasty base for a bowl. Pre-chopped vegetables are equally handy and work well in omelettes, grain bowls, or as quick snacks. To save time in the morning, soak chia seeds or oats overnight for faster breakfast options.

WHAT THE FALL HARVEST OFFERS

It’s easy to make the most of fall produce because you can use it in a variety of ways. Apples, pears, grapes, beets, carrots, leafy greens, and winter squash are at their peak, offering deep flavor, versatility, and real nourishment. Many of them are ideal for juicing because they’re available in abundance, nutrient-dense, naturally sweet, and hydrating.

They also pair well with homemade plant milks. Pear or apple juice blended with oat milk makes a great smoothie base, and roasted squash can be puréed into warm, spiced drinks with cashew or almond milk.

IN SEASON

• Fruits: apples, pears, figs, grapes, cranberries
• Vegetables: squash, cabbage, Brussels sprouts, cauliflower
• Roots: beets, carrots, sweet potatoes, turnips
• Greens + Herbs: kale, arugula, parsley, rosemary, sage

SOURCING THE SEASON

Farmers markets, CSAs, co-ops, and U-Pick farms are especially rewarding in fall. It’s the time to stock up, support local growers, and discover new varieties, especially for juicing or making bulk pantry staples like oats, nuts, and seeds that support plant-based kitchen routines. Ask about bulk pricing or "seconds" for juice and milk-making—you'll often find great deals on high-quality produce that's simply imperfect.

STORAGE THAT WORKS

Fall produce is storage-friendly if handled correctly:

• Apples & pears: fridge drawer (cold, humid)
• Carrots & beets: remove greens and store cold + humid
• Squash & sweet potatoes: cool, dry pantry
• Greens: wash, dry, store with a towel in a container

Homemade plant-based milk should be kept in sealed glass jars in the fridge and used within 3 days. Make a batch on the weekend to use all week in everything from smoothies to baking.

JUICING IN SEASON

Fall’s flavors lend themselves to juices made with sweet carrots, tart apples, earthy beets, and mineral-rich greens. Juicing in batches once or twice a week keeps things practical, can help reduce waste, and cuts down on time spent juicing and cleaning the juicer.

BATCH JUICING TIPS

• Use airtight glass jars (3-day shelf life)
• Add lemon juice to preserve flavor and color
• Freeze extras in cubes or jars (leave space for it to expand

Fresh juices also pair well with plant-based milks. A small splash of almond or oat milk can mellow strong greens or spice up a carrot-ginger blend. And the leftover pulp? Use it in muffins, veggie burgers, or stocks—or compost it.

USE EVERY BIT

Homemade juices and milks create opportunities to use what’s typically discarded:

• Oat pulp add to pancakes or cookies:
• Almond pulp: mix into granola or energy bites
• Vegetable pulp: stir into soups, sauces, or frittatas
• Apple peels: dry for tea
• Beet greens: sautéed or blended into pesto
• Citrus peels: seasoning blends or stocks

These small practices stretch your ingredients, reduce waste, and reconnect you to the value of whole, seasonal food.

This harvest season, let your kitchen become a place of creativity and calm, your routines a source of grounding rather than stress, and your relationship with food a celebration of abundance that nourishes your body. Juicing, blending, roasting, and prepping all becomes simpler when you work with what the season gives.