Fall is the prime season for harvesting truffles. Truffles have a highly appreciated earthy, garlicky, mushroomy flavor. They'll add some zest to your healthy, low-fat meals. You can add just a few thin slices to pastas, salads, poultry, or omelets to flavor the entire dish. The truffle, like the mushroom, is made mostly of water, is very low in fact, and is rich in potassium.
Truffles are also a good, but costly, source of iron.
These oils are much more affordable. It's added just before serving for flavor. You can use truffle oil to brush lightly over roasted vegetables, toss with pastas and salad, or add a few drops to mashed potatoes or risotto. Local health and fitness professional Laurie Olshefski owns The Culinary Corner in Panama City and The Fitness Fetish in Seaside.