Eating in Season

Have you ever thought about why different foods grow at different times of the year?  Peas, lima beans, tomatoes - spring; corn, summer squash grapes - summer; squash, pumpkins, apples - fall.  We have seasons so that we have a variety of foods to eat, but also so that we get the proper nutrients for each season.  Most Naturopathic practitioners will recommend eating in season.

Why?  There are many heath benefits.  Obviously... you knew I was going to say that right??  Let's hit some of the more obvious, first.

1. Save money - foods that are in season costs less.  They are readily available locally
2. They are picked at the height of freshness - and will have many more nutrients than those products shipped from a long distance.
3. You are buying locally - better for your community.
4. Fresh vs. Dried - obviously fresh will have more nutrients than dried / canned / frozen.
5. TASTE - There is SUCH a huge difference here.  Two short stories for you - I lived in both Hawaii and Japan for several years where pineapple is grown.  To this day I can not eat pineapple unless it is FRESH - I can taste the tin in the canned stuff, and the ones from the store are bland.  And when I cooked for my future husband for the first time I made home made chili and peas (I have no idea why I chose peas as a side for chili - but I did).  He asked me what the little round green things were.  And told me they couldn't be peas - because they were supposed to be olive green, not bright green.  He had only had them from a can, and couldn't believe the difference. 

Now, beyond the obvious points above there are some nutritional reasons to eat in season.  Your body changes throughout the year and needs a boost of different types of foods.  In the spring as the world and our bodies are coming out of the "resting" phase of the year - it needs a boost of energy that all your fresh tender shoots, herbs, berries provide.  These foods help energize your body and help remove the toxins that have built up over the winter, and help reduce the "padding" accumulated with the warm winter foods.  In the summer you have strength building, sun loving foods - these will help strengthen your body and give your body the lift that sunshine can offer.  In the fall, the foods are "warming" and prepare your body for winter - squash, grains, nuts.  And in the winter, again more "warming" foods that store for long periods of times - dried beans, legumes, grains, nuts, squash... these add your "padding" but also provide your body with what is needed for cold weather.  To help you stay well, and warm. 

Seasonal eating will also help your mood and your energy levels.  Foods that need sunshine to gain their full benefit are eaten in the spring and summer, while foods that don't need as much are eaten in the fall and winter.  Obviously, the warmer your climate the longer you eat the spring and summer foods.  Eating in season also provides your body with a wide variety of foods - we get used to eating the same foods over and over again - and many times don't get the full spectrum of required nutrients, nor get rid of the buildup of toxins in our body.  We need to eat foods of every color, and in every season for optimal health. 

SUPER foods - Vegetables

We are hearing more and more about "super fruits" and "super vegetables" but what does "super" mean? And why should we care? 

Super Vegetables - vegetables are very important to keep our bodies alkaline, and give us energy.  There are several vegetables that are important to well being.  Vegetables have been known to help you live longer, have better brain function, sleep better, maintain a healthy weight, fight disease, and help you look younger.

Asparagus - is the number one superfood, in my opinion.  Asparagus, eaten daily, has found to destroy cancer cells, remove tumors, aid in sleeping, aid in female hormone balancing, promoting fertility, aid in weight loss, healing the liver, and stimulating and healing the kidneys among other things.  As a child I couldn't stand asparagus, I had only had it canned or frozen.  I absolutely LOVE it now... put fresh stalks in a frying pan with a little butter, sesame oil, garlic and pepper... grill until just bright - it doesn't take long.  Or put on the grill when cooking burgers, chicken, and/or steak. 

This link has a great description of asparagus and its uses / benefits - http://www.herbsarespecial.com.au/free-herb-information/asparagus.html

Kale / Spinach - Dark green vegetables have so many health benefits.  Always try to eat your greens at lunch and take a walk afterwards.  The sun helps convert the phytoneutrients and provides the body a wonderful energy boost.  As for the benefits of Kale - Lessens occurrence of cancers (100’s of studies done worldwide), high in glucosinolates. (anti-carcinogens), excellent known cell detoxifier, lowers cataract risk, promotes lung health, protects against arthritis, slows loss of mental function.  Benefits of Spinach - fights blindness, helps prevent anemia, prevents tooth decay, prevents bladder disorders, aids in longer life, reduces the risk of diabetes, and prevents respiratory disorders.  Spinach was another of my "icky" vegetables as a child / teen.  I absolutely can't stand the taste of it cooked... even now.  But I have found a way to "cook" it and enjoy it.  I take a flavored tortilla (jalepeno & cheddar is my favorite) and put it in an omelette pan.  Spread half with feta cheese, pepper, and cayenne.  Turn on heat to medium and let the feta get warm.  Top with mushrooms, avocado, and spinach.  Fold the tortilla in half.  Cut into 1/3s and serve! Yumm..

Watercress - is a little known, easily grown green leafy vegetable.  You can find it naturally along lake and river beds.  It's taste is milder than spinach.  It's benefits are staggering - increases mental function / memory, helps to normalize cholesterol levels, helps to clean the blood of toxins, increases fertility, helps to fight cancer / kill cancer cells, helps fight eye disease, helps clear skin, helps strengthen bones, helps to fight lung disorders, and helps normalize thyroid function.  I like my watercress fresh and try to eat it in salads. 

Avocado - Another of my "icky" vegetables from my youth - is now one of my favorites.  In truth it is a fruit not a vegetable, but since most people think of it as a vegetable, we will put it here.  In the spring and summer I eat one a day.  Avocados help promote healthy skin, increases metabolism, known to fight several types of cancer (oral, prostate, and breast), fights heart disease, helps prevent strokes, lowers cholesterol levels, helps promote healthy eyes / vision, and helps fight diabetes. I shared my favorite way of serving avocado above.  It is also fabulous in GOOD guacamole with lots of lime, chile, and cilantro.

Mushrooms - Specifically Shitake... again I KNOW... not REALLY a vegetable... :)  But will be added here.  Mushrooms as a whole are very benefitial to the body.  Shitake mushrooms are known for promoting long life, reducing cholesterol numbers, promoting a healthy heart, fighting cancer, fighting HIV and Hepatitus B, fighting nutritional deficiencies, and promoting a strong immune system.  Shitake mushrooms are usually found in good hot and sour soup... mmm...

Onions - Oh yes! They are a "super vegetable" for sure!  Onions have been used for centuries as a medicinal vegetable.  They fight colds and lung conditions, repel bugs, lower blood pressure, help promote a healthy heart, fight cancer and tumors, increase bone density and the health of all connective tissue, reduce obesity, reduce allergies, promotes long life, reduces inflammation, and promotes healthy hair, skin, and nails among other things.  French Onion Soup is AH-MAZING!  I have a great recipe if anyone is interested. :)

The best way to get the antioxidants, vitamins, and minerals out of vegetables is to lightly saute or stirfry your vegetables until just bright.  "Just bright" means that they have changed color.  This usually means they are still crisp or barely wilted.  Never overcook your vegetables or you will lose most of the nutritional value.