Hello 2013! Hello a new year, new starts and New Year's resolutions! As I join the ranks of the many out there determined to make healthy eating habits a number one priority this year, I bring you the monthly superfoods section.
Fresh, ripe and in season, hit your local farmers market for these precious picks and keep your new year's resolutions on track....even if the rest of your rules fall to the wayside!
Entering into the cold months with January, the spotlight is on root veg and vitamin C. These goodies are fat free, full of fiber and antioxidants - just what your winter body needs!
Grapefruit
This bitter fruit was bred in 18th century Barbados as the 'forbidden fruit.' Today, it's more an acquired taste than an exotic treat, but its nutritional qualities remain remarkable. Hitting its peak between October and May, grapefruit has virtually no fat or carbos, but packs a huge nutrient punch that's essential in winter. It's a good source of vitamin C, the fiber pectin, and the antioxidant lycopene. Plus, its been found to lower cholesterol and boost metabolism. It has long been a breakfast staple, but grapefruit is also a great addition to salads, marinades and as a mixer for the occasional cocktail...or two
Beets
I love beets. It wasn't until I was older that I discovered these deep red delicacies, but once I did I became hooked. And lucky I did, because these root veggies are hugely healthy. Beets are bursting with nutrients that provide antioxidants, anti-inflammatories and detoxifying benefits - all especially essential after the holiday season. Beets are a super versatile food that can be cooked, steamed, pickled, shredded and marinated. For decades, they have been used to cure everything from fever to constipation to garlic-breath. Which is especially notable, considering the ancient Romans used beets as an aphrodisiac!
Pears
A wonderful winter fruit, pears are a super source of fiber and vitamin C. But, its actually the skin of the pear that holds most of this health. It's bursting with three to four more times the antioxidants, anti-infammatories and cancer fighting nutrients than the fruit's flesh. When they hit the perfect ripeness, they're sweet enough to fill in for dessert, especially when poached in their own fine juices. Coincidentally pears instigate the fewest allergens, so they can be introduced to infants as their first fruit without too much worry.
Brussels Sprout
Another one of those veggies I only picked up in adulthood, these mini-cabbages are harvested from June to January. Sprouts are abundant in the cancer fighting chemical, sulforaphane. And, studies have shown a sprout hearty diet can help boost DNA repair in healthy cells and block the growth of cancer cells. Their antioxidant and fiber levels are also high, but the benefit depends on how they're cooked. Steaming and stir frying are the best methods for harnessing their healthiness, sadly, without the bacon and butter we love to cook them in.
Fresh, ripe and in season, hit your local farmers market for these precious picks and keep your new year's resolutions on track....even if the rest of your rules fall to the wayside!
Entering into the cold months with January, the spotlight is on root veg and vitamin C. These goodies are fat free, full of fiber and antioxidants - just what your winter body needs!
Grapefruit
This bitter fruit was bred in 18th century Barbados as the 'forbidden fruit.' Today, it's more an acquired taste than an exotic treat, but its nutritional qualities remain remarkable. Hitting its peak between October and May, grapefruit has virtually no fat or carbos, but packs a huge nutrient punch that's essential in winter. It's a good source of vitamin C, the fiber pectin, and the antioxidant lycopene. Plus, its been found to lower cholesterol and boost metabolism. It has long been a breakfast staple, but grapefruit is also a great addition to salads, marinades and as a mixer for the occasional cocktail...or two
Beets
I love beets. It wasn't until I was older that I discovered these deep red delicacies, but once I did I became hooked. And lucky I did, because these root veggies are hugely healthy. Beets are bursting with nutrients that provide antioxidants, anti-inflammatories and detoxifying benefits - all especially essential after the holiday season. Beets are a super versatile food that can be cooked, steamed, pickled, shredded and marinated. For decades, they have been used to cure everything from fever to constipation to garlic-breath. Which is especially notable, considering the ancient Romans used beets as an aphrodisiac!
Pears
A wonderful winter fruit, pears are a super source of fiber and vitamin C. But, its actually the skin of the pear that holds most of this health. It's bursting with three to four more times the antioxidants, anti-infammatories and cancer fighting nutrients than the fruit's flesh. When they hit the perfect ripeness, they're sweet enough to fill in for dessert, especially when poached in their own fine juices. Coincidentally pears instigate the fewest allergens, so they can be introduced to infants as their first fruit without too much worry.
Brussels Sprout
Another one of those veggies I only picked up in adulthood, these mini-cabbages are harvested from June to January. Sprouts are abundant in the cancer fighting chemical, sulforaphane. And, studies have shown a sprout hearty diet can help boost DNA repair in healthy cells and block the growth of cancer cells. Their antioxidant and fiber levels are also high, but the benefit depends on how they're cooked. Steaming and stir frying are the best methods for harnessing their healthiness, sadly, without the bacon and butter we love to cook them in.
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