Winter: Benefits of Eating Seasonally
Winter is a time for us to slow down, rest more and enjoy warm hearty meals.
By eating seasonally, we can reconnect to the earth, and support a sustainable food landscape and a healthy state of mind. As you feel more connected to the world around you and its seasonal changes, you will also feel more connected to yourself, as well as promoting physical and mental well-being.
Different varieties of fruits and vegetables thrive in different conditions and seasons. Fresh, seasonal produce can not only taste better but offers enhanced nutrition, costs less and is more environmentally sustainable.
Seasonal produce thrives naturally, requiring fewer pesticides and fertilizers. Local produce, which will also be seasonal, has fewer food miles and supports domestic farmers and communities. This reduces environmental impact by cutting back on transportation and refrigeration.
With the beauty and convenience of supermarkets in today's current living, it is normal for us to think that fruit and vegetables are available at all times, all year round. But this is not natural or normal at all.
I encourage everyone to utilise these tasty and nutritious seasonal foods that are most available to us. After all, nature provides us with what we need at the right times. For example, high levels of vitamin C-rich fruits help maintain our immunity and aid the absorption of important minerals like iron.
Seasonal foods are higher in nutrients
Seasonal fruits and vegetables that naturally ripen in the sun contain more nutrients, antioxidants and phytonutrients. Once harvested, produce loses nutritional value the longer it is stored or transported. Eating locally grown, seasonal produce that has been recently harvested is going to offer the most nutritional value.
Diversity is key; colour and variety
Colours
Red foods contain phytonutrients that may help reduce the risk for certain cancers, along with helping to protect the brain, heart, liver, and immune system.
Orange foods help protect the immune system, eyes, and skin and reduce the risk of cancer and heart disease.
Yellow foods are beneficial because they contain compounds that are anti-cancer, and anti-inflammatory, and may protect the brain, heart and vasculature, eyes, and skin.
Green foods help the liver to work better, they can also assist with keeping hormones in balance.
Blue/purple/black foods are healthy because they contain compounds that are anti-cancer, and anti-inflammatory and may protect the brain, heart, and vasculature.
White/tan/brown foods have anti-cancer and anti-inflammatory activity. Much like green foods, there are certain compounds that can assist with liver and hormone health.
To read more, click the link below:
Phytonutrient Spectrum Comprehensive Guide
In Winter, the most available produce looks like this:
Vegetables: artichoke, beetroot, bok choy, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celery, celeriac, cucumber, eggplant, fennel, garlic (black), kale, kohlrabi, kumara, leek, lettuce, mushroom, onion, parsnip, potato, pumpkin, silverbeet, shallot, spinach, squash, sugar snaps, swede, turnip, and yams.
Fruits: apple, grapefruit, kiwifruit, lemon, lime, mandarin, orange, pear, persimmon, and rhubarb.
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