I am very big on eating what is in season and buying as close to home as possible. Just because apples are in the store doesn’t mean they are in season in our region. Most of the apples in the store in August are from Fiji! Change your fruits and vegetables with the seasons. Remember the longer something is off the vine or tree the fewer nutrients they have. Buying produce grown in Arizona or close by doesn’t have to travel as far and therefore typically doesn’t cost as much and will be healthier for you. Read the stickers on the items, you might be surprised at how far they have traveled to get here. Especially at the big pack your own stores. There are some great guides online to see just what is in season in your areas at what time. Look for the seasonal menus at your favorite restaurants and your favorite caterer for your next party.
Try something new!
I have most recently become a great fan of cooked greens. I have for a long time eaten fresh greens in salads but not so often cooked greens. I thought of the greens from the south full of bacon so I steered clear! When we talk about greens, we mean leaves. So things like kale, chard, lettuce, mustard, collards, parsley, spinach, beet greens, sweet potato leaves, arugula, baby greens and endive. Dark green leafy vegetables are, calorie for calorie, probably the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, among many other effects. Dark green leaves even contain small amounts of Omega 3 fats.
That being said try this recipe for dinner:
2 Bunches of Greens I like Kale (washed and coarsely chopped)
1 large tomato cut in large chunks
1 large onion chopped
2 sprigs of fresh thyme
1 habanera pepper
1 cup liquid (preferable vegetable broth)
2 T Olive oil
In heavy pot layer ingredients as listed. Pout liquid and oil over everything.
Put on a heavy lid and cook 15 minutes or so.. until wilted and stems are soft. Don’t let them turn dark green or they will be over cooked. Discard habanera and stir everything else together. Eat this with anything…I even eat the leftovers over wheat toast for breakfast.