EAT THE SEASONS

During Summer, we often have four seasons in one day. Don’t let this dampen your well being...awaken and rejuvenate this Summer by eating fruit and vegetables that are in season and you will look and feel the benefits.

What is ‘eating in season’?

Eating fruit and vegetables when they are at their best. More often fruit and vegetables have travelled many food miles sometimes thousands by air, ship and truck to reach our supermarket shelves. Next time you are in the fruit and veg aisle, check out the country of origin of those perfect shiny apples and blueberries and where they have come from. Also have a peak at the onions, carrots and potatoes. Yes…you may be surprised. Have you ever wondered how we can buy ‘fresh’ strawberries in January though the fields are frozen over?  Why do strawberries taste that bit sweeter in Summer?  How salad leaves are crispier in August than in November? And why are we served brussels sprouts with Xmas dinner?

Okay but why eat what’s in season?

Apart from being super fresh, extra juicy, better taste and value and use less carbon footprint these seasonal goodies are teaming with nutrients as they are picked at their prime. Score!

What’s in season for Summer?

There has been delays this year due to our poor weather e.g., strawberries and peas are late to harvest but keep your eyes peeled (excuse the pun) for these goodies. Buy Local as best you can.  Check out your local farmers’ markets, apart from the great buzz you will discover wonderful local, seasonal and nutritious produce.

Vegetables:

Aubergine

Beetroot

Broad Beans

Broccoli

Carrots

Celery

Courgette
Cucumber

Fennel

Garden Peas

Lettuce and Salad Leaves

Mangetout

New potatoes

Peppers

Radishes

Shallots

Spinach

Spring Onions/Scallions

Tomatoes

 

Let us take a look at few of above and their key health benefits.

Spinach – Popeye’s favourite

•   Rich in iron but also vitamins B’s,C, E, B's & minerals calcium and zinc.
•   Add raw baby leaves to your smoothies, salads.
•   Lightly sauté with garlic and top with lemon juice and pine nuts.
•   Add a handful of baby spinach to your mushroom & tomato omelette while cooking.
• Throw a handful into your soup while cooking.

 

Beetroot – Get your Beet on!!

•  Beetroot is rich in fibre both soluble and insoluble fibre which lowering LDL or "bad" cholesterol while promoting digestion health.
•  Your liver buddy - beetroot is a superb detoxifier. If you feel you have overindulged the day or the night before add some beetroot or beetroot juice to your daily diet to help your recovery.
•  Great source of Vitamin C and Iron but also folic acid, Vitamin B6, magnesium and phosphorous. All great for boosting immunity and heart health.
•  You can enjoy beetroot in juices, soups, dips, as crisps and even in cakes...yes cakes!!

 Strawberries - Anyone for tennis?

• An average serving of strawberries provides twice the recommended daily intake of the immune boosting Vitamin C.
• Great for anti-aging.
• You can topically try squashed strawberries as a face mask. Your face will be licked for sure.
• All berries have a very low GL rating (Glycemic Load) and ideal for weight loss as they do not fluctuate blood sugar levels as much as other fruits, white bread, chocolate etc.
•  Have as a snack or scrumptious as a breakfast option with your porridge, yoghurt and muesli or chopped into your salads.

   Rhubarb – is it a vegetable or a fruit? No, it’s Super Rhubarb!

•   This vegetable ‘fruit’ is a super source of dietary fibre to aid digestion.
•   Immune boosting Vitamin C to keep those wrinkles at bay.
•   Potassium which helps blood pressure and in turn protects our lovely hearts.
•  Used in pies, crumbles, jams etc. Stewed rhubarb is great to flavour natural yoghurt, ice cream and drinks and to fill pancakes (with sugar/honey – use sparingly).