Posted by Healthy Bitch Daily on Sep 4, 2012
Eat what's in season to stay sexy in your cool-weather duds
Just as different seasons call for different wardrobes, the same goes for your diet, darling.
True, the modern grocery store makes it possible to buy virtually any fruit or vegetable at any time, regardless of the season. But if you truly wanna go "back to the earth," you need to buy what grows now—without the help of gross-ass fertilizers, pesticides or genetically-engineered ingredients.
Eating seasonally is not only ecologically and economically sound, it’s also deliciously nourishing. Eating seasonally keeps your diet diverse and brimming with nutrients.
What’s the 411?
What makes seasonal eating nutritionally optimal? In-season produce contains higher levels of antioxidants than produce grown out of season because it's being grown during the time when it naturally thrives. Produce grown out of season is often full of preservatives and chemicals because it needs external assistance to survive outside its natural growing season.
So along with that 24-pack of Bud Light for NFL Sunday, add these vibrant fall fruits and veggies to your cart:
Brussels sprouts
Your kid-self was all kinds of wrong about BCs. These miniature cabbages are as packed with flavor as they are manganese, fiber, and vitamins K, C and A (no wonder mom forced them on your snot-nosed face). Delicious roasted, seared or shredded into a salad or stir-fry, Brussels sprouts are also an impressive source of omega-3 fatty acids. Check out a delish recipe here.
Cauliflower
If you think cauliflower is a boring staple suitable only for salad bars and veggie trays, think again. This cruciferous powerhouse, which is also available in orange, green and purple varieties, is packed with cancer-fighting phytonutrients, folate, vitamin C and fiber. Try it roasted, tossed into a curry or, for a carb-free delight, mashed like potatoes.
Pumpkin
Sure, it’s fun to carve and it makes a killer pie, but pumpkin also makes a great addition to baked goods, soups and risotto. Its blazing color corresponds with its abundance of free radical-fighting carotenoids. Pumpkin is also brimming with fiber, vitamins and minerals, including potassium and zinc. Bitch tip: put some in your smoothie with a little almond milk and cinnamon.
Apples
Portable and reliably delicious, apples come in a variety of colors and flavors, all of which are full of fiber and a dazzling array of antioxidants and polyphenols shown to combat cancers, Parkinson’s, Alzheimer’s and gallstones, among others. Apples are not only the perfect snack food, they make a super addition to hot breakfast cereals, pancakes, salads—even sandwiches.
Grapefruit
Of all the citrus fruits, grapefruit reigns supreme, baby. Low in calories and high in fiber, vitamin C, potassium, lycopene and bioflavinoids, it helps boost metabolism, suppress the appetite and detoxify the body in the most refreshing way possible. Juice it, snack on its segments or add it to salads.
Winter squashes
Although their name is a misnomer, it’s impossible to care when considering their health benefits. Whether it's acorn, delicata, butternut or spaghetti, these squashes are filling meals unto themselves. In addition to fiber, vitamins and minerals, winter squashes are among the best sources of alpha-carotene, beta-carotene, and carotenoids lutein, zeaxanthin and beta-cryptoxanthin. Winter squashes are simply dee-vine when served roasted, stuffed with rice and veggies or pureed as a creamy base for soup.
Sure, it can be sad to see summer depart. But remember: You can always wear your bikini inside when it’s cold out, but you can’t fully enjoy these fall superfoods during other times of the year. Welcome fall with open arms, a bitchin' pair of boots and a pantry full of goodness.
What are your favorite fall fruits and veggies? Share them in the comments section!
Brook Bolen, Contributing Writer
Born and raised in Appalachia, Brook Bolen is a bona fide country girl who now lives in the heart of the Dirty South. When she's not cooking, eating, or writing, she's scouring the Internet for videos of baby animals. A flawlessly manicured freelance writer and proud pitbull mama and advocate, Brook eats like a rabid vegan wolverine. And her garden kicks major ass.
Just as different seasons call for different wardrobes, the same goes for your diet, darling.True, the modern grocery store makes it possible to buy virtually any fruit or vegetable at any time, regardless of the season. But if you truly wanna go "back to the earth," you need to buy what grows now—without the help of gross-ass fertilizers, pesticides or genetically-engineered ingredients.
Eating seasonally is not only ecologically and economically sound, it’s also deliciously nourishing. Eating seasonally keeps your diet diverse and brimming with nutrients.
What’s the 411?
What makes seasonal eating nutritionally optimal? In-season produce contains higher levels of antioxidants than produce grown out of season because it's being grown during the time when it naturally thrives. Produce grown out of season is often full of preservatives and chemicals because it needs external assistance to survive outside its natural growing season.
So along with that 24-pack of Bud Light for NFL Sunday, add these vibrant fall fruits and veggies to your cart:
Brussels sprouts
Your kid-self was all kinds of wrong about BCs. These miniature cabbages are as packed with flavor as they are manganese, fiber, and vitamins K, C and A (no wonder mom forced them on your snot-nosed face). Delicious roasted, seared or shredded into a salad or stir-fry, Brussels sprouts are also an impressive source of omega-3 fatty acids. Check out a delish recipe here.
Cauliflower
If you think cauliflower is a boring staple suitable only for salad bars and veggie trays, think again. This cruciferous powerhouse, which is also available in orange, green and purple varieties, is packed with cancer-fighting phytonutrients, folate, vitamin C and fiber. Try it roasted, tossed into a curry or, for a carb-free delight, mashed like potatoes.
Pumpkin
Sure, it’s fun to carve and it makes a killer pie, but pumpkin also makes a great addition to baked goods, soups and risotto. Its blazing color corresponds with its abundance of free radical-fighting carotenoids. Pumpkin is also brimming with fiber, vitamins and minerals, including potassium and zinc. Bitch tip: put some in your smoothie with a little almond milk and cinnamon.
Apples
Portable and reliably delicious, apples come in a variety of colors and flavors, all of which are full of fiber and a dazzling array of antioxidants and polyphenols shown to combat cancers, Parkinson’s, Alzheimer’s and gallstones, among others. Apples are not only the perfect snack food, they make a super addition to hot breakfast cereals, pancakes, salads—even sandwiches.
Grapefruit
Of all the citrus fruits, grapefruit reigns supreme, baby. Low in calories and high in fiber, vitamin C, potassium, lycopene and bioflavinoids, it helps boost metabolism, suppress the appetite and detoxify the body in the most refreshing way possible. Juice it, snack on its segments or add it to salads.
Winter squashes
Although their name is a misnomer, it’s impossible to care when considering their health benefits. Whether it's acorn, delicata, butternut or spaghetti, these squashes are filling meals unto themselves. In addition to fiber, vitamins and minerals, winter squashes are among the best sources of alpha-carotene, beta-carotene, and carotenoids lutein, zeaxanthin and beta-cryptoxanthin. Winter squashes are simply dee-vine when served roasted, stuffed with rice and veggies or pureed as a creamy base for soup.
Sure, it can be sad to see summer depart. But remember: You can always wear your bikini inside when it’s cold out, but you can’t fully enjoy these fall superfoods during other times of the year. Welcome fall with open arms, a bitchin' pair of boots and a pantry full of goodness.
What are your favorite fall fruits and veggies? Share them in the comments section!
Brook Bolen, Contributing Writer
Born and raised in Appalachia, Brook Bolen is a bona fide country girl who now lives in the heart of the Dirty South. When she's not cooking, eating, or writing, she's scouring the Internet for videos of baby animals. A flawlessly manicured freelance writer and proud pitbull mama and advocate, Brook eats like a rabid vegan wolverine. And her garden kicks major ass.
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