Eating seems like such an easy task. We buy the food, cook it, chew it and bingo -- we're done. We don't have to study it, examine its origin or talk to its parents.
Or so you think.
The truth is that eating takes a bit more work than just filling your shopping cart. In order to ensure optimum health and nutrition,it is best to eat certain foods in the spring, summer, winter and fall. Like clothing, our food needs to be changed appropriately when the thermometer goes up or down.
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"By eating seasonally, you get fresher and more flavorful food. When we are nourished by fresh, local and seasonal foods, our bodies become in tune with the rhythm of our climate and we become stronger, more resistant to disease and healthier overall," said Maureen Whitehouse, author of Soul-Full Eating: A (Delicious!) Path to Higher Consciousness.
And it isn't just Whitehouse who is adamant about making sure seasonal food is on your plate. "Each of us has the opportunity to heal ourselves every day by eating what is local and seasonal. It may not be as interesting as something from another place, but it's what your cells are asking for -- you will find yourself eating less and feeling more satisfied if you eat this way," said Bethany Dalton-Kash, health food expert and founder of We Organic.
If you're wondering what constitutes seasonal eating, use this barometer. Winter foods should have a warming effect on the body; they should be dense, hot dishes that take a long time to cook and eat, said Dr. Rovenia Brock (Dr. Ro), nutritionist, speaker and author of Dr. Ro's Ten Secrets to Livin' Healthy.
According to Dr. Ro, in winter we should consume vegetables such as Brussels sprouts, leeks, onions, cabbage, carrots, parsnip, potatoes, turnips, winter squash, beets, broccoli, kale, mushrooms, rhubarb, radishes and garlic. Other good winter foods are shrimp, lobster, halibut, turkey, pork, beef, chicken, stews, soups, casseroles, roasts, slow-cooked bean or grain dishes, and nuts.
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