Now the trouble we have these days (without sounding like my late Grandmother) is that the giant supermarkets have changed the way we eat. Most Fruit and Vegetables are available all year round now and you can buy Strawberries in December, Leeks in August, Mangos in February and Tomatoes all year round. But if you were to go with as nature intended this wouldn't be the case. Seasonal Fruit and Vegetables are important to us, whether you're supporting the local farmers, saving the environment due to less air miles, want to increase your diet variety, want better tasting food or you are looking after your health, there are many benefits to sticking to the seasons.
Health wise there are studies that say eating with the seasons is far better for us. Eating the same food over and over again can make the body develop intolerances and allergies, by rotating our diet we will be digesting food we are meant to at that time of the year. There's no need to be eating Sweet Potato, Blueberries, Avocados, Apples and Bananas all year round. Seasonal food also has higher antioxidants and higher nutritional value then when bought and consumed in the non season.
We should be more in-tune with our environment and listen to our cravings. In the Winter I always want warming root vegetable dishes and then in the summer I always crave fresh salads. There is a reason for this as our biological makeup is made this way and in the caveman times long long ago ...this is how we ate!
Here I'll be going to go into our seasonal produce and explain all the health benefits to them as well!
Pumpkin - Nope not that stuff in a Starbucks Pumpkin Spice Latte (which doesn't contain any real Pumpkin by the way). Use it in stews, soups, as an alternative to potato wedges, in puddings and use it has healthy alternative in baking, there's loads of uses for this wonder veg. Check out this Pumpkin Cashew Cream Cake with Chocolate Sauce (all vegan and raw).
Benefits - High in Vitamin A, High In Fibre, Seeds Reduce bad cholesterol, high amounts of beta carotene, high levels of potassium, high in Vitamin C.
Brussel Sprouts - You either like them or not. I hated them until my American friend made me this one night...Try them roasted in the oven with red onion, balsamic vinegar, little honey (not vegan) and pomegranate...a beautiful dish.
Benefits - High in Vitamin C, Fibre, Folate and Antioxidants.
Figs - Im not talking about the dried variety, but a real fig. Absolutely wonderful in Porridge, or grilled in a salad.
Benefits - High In Fibre, Lowers Cholesterol, Prevents Hypertension, High In Calcium.
Not too many though, they are still high in Sugar.
Blackberries - They are ready to pick now! You should see these popping up all over the countryside at the moment. Try them in muffins, cobblers, crumbles, pies, jams, smoothies, in porridge or as a snack! Just try and not cook them too much or spoil them with too much sugar. The natural health properties are destroyed when cooked, so do try to keep them raw in dishes if you can!
Benefits - High Antioxidants (one of the best berries you can have), reduce inflammation.
Butternut Squash - Simply roasted is wonderful. Or try is in soups, risottos, cakes, muffins or in a curry... just like this one from Jamie Oliver.
Benefits - High in B6, Potassium, Fibre, Beta- Carotene, Vitamin C.
Cinnamon - Sprinkled on porridge, hot drinks, and puddings. Or used in Moroccan food (love Moroccan food at the moment). Also try grated apple and cinnamon cooked with your porridge oats in the morning, such a comforting breakfast!
Benefits - Anti Inflammatory, Antioxidants, Lowers Blood Sugar, Fights Bacteria, Reduced Blood Pressure.
Celeriac - Try it in curry dishes, stews, roasted, grated into salads and as a substitute for potatoes.
Benefits - High amounts of Fibre, Magnesium, Phosphorus, Calcium, Potassium, Vitamin B1, B2 and E.
Cranberries - Use them in Salsa's (not kidding) these delightful fruits adds VaVaVoom to your usual Mexican fajita night. Mix them with chopped cherry tomatoes, red onion, fresh coriander, jalapeños, lime, little himalyian salt and little coconut palm sugar.
Benefits - High in Vitamin C and E.
Parsnips - Roasted in the oven instead of potato wedges or as a mash. Also try it in humus, or instead of the ever so popular courgetti/zoodles use parsnips instead!
Benefits - A fantastic root veg packed with Vitamin B, C, E and K. Plus Potassium, Manganese, Magnesium, Zinc, Iron, Phosphorous.
Turnips - The obvious is to use it in stews and soups, but as an alternative try this beautiful Sesame Roasted Turnip & Barley dish from Naturally Ella
Benefits - High amounts of B Vitamins
Clementines - Eat as a snack or use in a Chinese stir fry. Plus try this yummy Clementine Green Smoothie with Coconut Milk from Minimalist Baker.
Benefits - Low Sugar, Low Calorie, High Vitamin C, Potassium and Calcium
Pears - Lovely in salads. Alternatively try this Spiced Pear Baked Oatmeal Recipe from Dietitian Debbie's Dishes Blog.
Benefits - High in Vitamin B2, C, E, Potassium, Pectin and Fibre. Known to lower cholesterol!
Pomegranates - Use these in a winter salad like this one...roasted butternut squash, spinach, clementines, grated carrot,walnuts with olive oil, fresh coriander & mint, lemon juice as a dressing.
Benefits - Anti Inflammatory, Anti - Oxidant, High in Vitmain K, C, B5, Maganese, Phosphorus, Magnesium, Calcium, Zinc and Iron.
Sweet Potato - Everyone is eating this at the moment, whether it's in brownies, cakes, wedges or soups. It's a fitness fanatics dream...but it is actually a winter food so this is not supposed to be available all year round.
Benefits - High in Vitamin A, C, B1, B2, B6, Manganese, Copper, Pantothenic Acid, Potassium, Phosphorus, Niacin and Fibre.
Stace x
