5 Whole Foods in Season Now
Eating well is perhaps one of the easiest ways that we can care for our bodies. It’s also perhaps one of the ways we humans have found to create complexity out of something that’s essentially so simple.
Most of the time period spanning human existence, we ate locally sourced plant and animal foods. What we call ‘whole foods’, meaning the origin of the food is intact, in a form close to or identical to as it was when harvested. Today, we eat ‘food stuff’. We have the freedom and the curse of infinite choice around the foods we eat and are ‘wooed’ by food manufacturers and fast food companies to eat tasty foods void of nutritional value. The chemical additives and other ‘stuff’ put into these foods compete against our bodies ability to get nourishment from our food.
If you find yourself surfing the web in search of ‘the best’ diet for you, or order books with diets to follow that just aren’t sustainable, you’re not alone. According to a 2019 Business Wire report, The U.S. weight loss market is a $72 billion dollar industry! Yikes!
The good news is, that eating well just isn’t that complicated. I am a fan of Michael Pollan’s advice – “Eat Food. Not too Much. Mostly Plants.” That doesn’t mean that you have to be a vegetarian (and kudos if you are). It just encourages a focus on foods that nourish your body! Whole foods provide nutrients, fiber and antioxidants, that keep us healthy and feeling full and satiated. Especially when we slow our eating pace down enough to notice.
In the fall, especially in climates where the weather is cooler, dry and windy, it’s beneficial to favor warm, seasonal foods. Instead of the cold salad meals of summer, focus on the warming seasonal foods of fall. Five of my favorite fall foods that I picked up from my local farmer this week (okay, truth is my husband Dave is the pick-up guy) are listed below along with simple ways that I like to prepare them.
Aligned with the simplicity of this message, the preparation ‘tips’ are just that, not prescribed recipes to follow, just simple ways to prepare and enjoy local, seasonal, whole foods.
Bon Appetite!
Kale: Massage torn kale (this makes it less bitter) with a bit of olive oil, kosher salt. Spread on a cookie sheet, sprinkle on nutritional yeast. Bake at 350 until crispy (about 5 min, toss, then another 5)
Sweet Potatoes: Bake 350 until fork tender (50-60 min). Top with black beans, avocados, salsa.
Butternut Squash: Great as a soup! Sautee onions and garlic, toss in 1-2 tsp turmeric, add peeled cubed butternut squash, 1-2 chopped apples, ¼ cup peanut butter and vegetable broth to cover. Puree when cooked. (When I don’t feel like peeling squash, I bake it along with apples first and add it to the pot, reduces cooking time in the pot)
Carrots: Carrots are great roasted on the grill! Lightly coat with olive oil, remove from grill when soft, slice and toss with fresh rosemary.
Spinach: Lightly steam a couple handfuls of spinach in a skillet with water. When soft, crack an egg or two on top and enjoy with whole grain toast. Great way to add vegetables to your breakfast.