May 25, 2017
I’m a huge proponent of eating seasonally, to me nothing makes more sense than eating what the earth is providing us when it is providing it for us, after all, it’s what people always did before we could just pop to the store for global produce. The benefits of eating seasonally and locally are huge, it benefits: your health, your wallet, local farmers and the environment.
When you harvest and consume fruits and vegetables at their peak, they are usually loaded with more vitamins, minerals and antioxidants than their counterparts that have been picked before ripening and shipped around the world.
Food that is growing naturally and happily around us comes with lower food mileage, so it’s likely cheaper. And it’s fresher because it hasn’t come from half way across the earth. Buying seasonally makes it much easier to buy local, even if you don’t have a farmers market nearby, or yours doesn’t operate year-round, grocery stores often stock produce that is locally grown.
What’s in season right now
Aparagus
That first bite of asparagus of the season is always pretty special. Asparagus is also said to be one of the finest sources of folic acid. It has long been used in traditional medicine to treat irritable bowel syndrome.
Kale
Kale is rich in so many vitamins and minerals it’s hard to list the all. Vitamins K, A & C, plus manganese & copper are all abundant in kale.
Celery
A great anti-inflammatory, celery sometimes gets a bad rap for being bland. Give it some love and it will love you back.
Mushrooms
For a long time my most hate food nemesis, and now one of my favourites. Mushrooms are great in a vegan diet as they can add a ‘meaty’ texture as well as providing a decent amount of protein. Different types of mushrooms have different levels of nutrients, so mix it up!
Green Onions
Onions are perhaps one of the most widely eaten foods, they’re enjoyed in virtually all parts of the world. The never ending benefits of onions include cardiovascular, anti-inflammatory and antioxidant properties.
Peas
Said to be one of the most nutritious leguminous vegetables, peas are high in phyto-nutrients, minerals, vitamins and anti-oxidants. Folic acid, ascorbic acid, vitamin K, the list goes on.
Potatoes
Potatoes sometimes get a hard time, but it’s what we do with them that counts. Sure they can be unhealthy if you slice them, fry them in oil and cover them with salt but the humble potato is actually pretty healthful. A good source of Vitamin B6, they’re also relatively calorie-dilute while remaining very satisfying so they’re great for people who are watching their calorie intake.
Radishes
There’s a Chinese proverb that goes “eating pungent radish and drinking hot tea, let the starved doctors beg on their knees.” They are a good source of vitamin C and contain a proven cancer fighting anti-oxidant. Perfect sliced in salads or pickled!
Spinach
Spinach is a little bit of a magic leaf. Densely packed with vitamins of the water-soluble AND fat-soluble type, as well as minerals and phyto-nutrients, they’re a super easy add on to meals to really boost your nutrition.
