In Season, in October

October is finally here! I love PUMPKINS more than just about anything, so I am a excited that October is upon us. I’m not a PSL (pumpkin spice latte) girl, actually I don’t even drink coffee. I don’t like artificially flavored things, so even if I drank coffee, you couldn’t get me near it (no judgements if you are a PSL person)! With that said I do love to bake and cook with pumpkin puree. 

My other favorite on this list is butternut squash. I’ll be posting my favorite butternut squash soup recipe soon. Keep your eyes peeled! What’s your favorite thing on the list?

Hugs & Health (and Pumpkins too!) <3

Katie

 

 

The 52 New Foods Challenge – Lavender

This week’s food is LAVENDER! While I really do love lavender (Just ask my husband, Jim) I don’t eat it very often.  Jennifer Tyler Lee suggests making lavender infused drinks – which sound absolutely divine! I have become quite famous on our Annual Cookie Bake Off for making lavender shortbread, which is quite spectacular. Have you tried cooking with lavender?

Facts

  • Lavender is very relaxing – it can help with sleep and it can relieve headaches
  • Lavender oil can be used to treat burns, heal rashes, and as a natural insect repellant
  • It is anti-bacterial
  • Bees love lavender! This is great because we need more honeybees (they are an at-risk species).

Lavender

From The 52 New Food Challenge by Jennifer Tyler Lee

In Season, in September

 

In September, I feel like summer foods are starting to “die down”, so in my mind, this is the one last month to get the summer foods in before they start disappearing for the season. I’m always excited to see apples appear back on the seasonal lists because I usually start boycotting apples in January/February. (They are about 3-6 months old by that point and to me, they begin to get that mealy texture around then.)

Go to your local farmer’s market this weekend and get some local food!

Health & Hugs <3,

Katie

The 52 New Foods Challenge – Watermelon

This week’s food is WATERMELON! I LOVE watermelon – this is quite exciting! Jennifer Tyler Lee suggests making watermelon ice pops, watermelon smoothies, or [GET THIS] watermelon gazpacho – that sounds very exciting!! I love unique foods and unique food pairings and combinations. Some of my other favorite watermelon recipes include watermelon caprese salad, watermelon feta appetizers, and pickled watermelon rinds! What unique recipes have you tried with watermelon?

Food Facts

  • Watermelon is rich in lycopene – 40 percent more lycopene per ounce than ripe tomatoes and small watermelons have more lycopene than large watermelon
  • It also contains other antioxidants including beta-carotene, beta-cryptoxanthin, and phenols
  • To choose the ripest melon: look for a melon that is beginning to lose the gloss and the “ground spot” should be yellow, not green or white
  • Antioxidant values  continue increasing after the fruit has been picked – as long as they’ve stayed out of the fridge
  • It is in the Cucurbitaceae family and is closely related to squash, cantaloupe, and pumpkin
  • They are a good source of vitamins A, C, B5, and B6, biotin, thiamine, magnesium, potassium, and copper
  • High in fiber
  • Hydrating due to its high water content and is a diuretic
  • Lycopene has been shown to be protective against colon cancer and people with the highest levels of lycopene in their blood had a lower risk of stroke


From The 52 New Food Challenge by Jennifer Tyler Lee, The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, Eating on the Wild Side by Jo Robinson, and Super Foods by Tonia Reinhard

Health & Hugs <3,

Katie

The 52 New Food Challenge – Peaches

Welp, I’ve fallen off the wagon. The “post a new food each week” wagon. But this week I’m getting back on the wagon. Rather than trying to play catch up for about 2-3 months worth of foods, I’m just going to start with the current food of the week: PEACHES!!

Jennifer Tyler Lee suggests that you grill peaches (I’ve done this: YUM!), make peach ice cream, or try making fruit leather. Recently I made some paleo turkey meatballs with Thai chili and peach jam. Jim said, “the peaches are what make this dish!”. 

A little background: I started this challenge to encourage myself, a notoriously picky eater, to try and to LIKE more foods. This is my first post on the blog, but I’ve been posting these since December 2014 on my Facebook page and my Instagram page. I was a very picky eater as a kid, and although, I’m much less picky now, there are still more vegetables that I would like to ENJOY eating. From personal experience, I’ve found that the more often that I am exposed to a vegetable, the more I like it. This has been my experience with Kale, Beets, Tomatoes, and Cilantro.

Food Facts:

  • Peaches and nectarines are identical except for one gene – the “fuzziness” gene (it also happens to affect a couple of other minor traits)
  • Nectarines can spontaneously appear on peach trees and vice versa (WOW!)
  • Stone fruits, including peaches, are picked when unripe and continue ripening after being picked but if not kept in ideal conditions, they become mealy, brown, leathery, or dry. This is what causes most conventional grocery store peaches to leave people feeling disappointed. (read: buy your peaches at the farmers’ market)
  • White-fleshed peaches and nectarines have more antioxidants than yellow-fleshed peaches and nectarines
  • The white-fleshed fruits are also sweeter
  • Peaches and nectarines are consistently on the EWG’s Dirty Dozen list, so you should buy organic and eat the skins (it is the most nutritious part)
  • Peaches and nectarines are good sources of vitamins A, C, and E, potassium, niacin, and copper. Peaches are also a good source of vitamin K and manganese
  • Good source of fiber
  • High in antioxidants – especially carotenoids and flavonoids (white-fleshed have less carotenoids)
  • Peach extract has been shown to inhibit breast cancer cell growth
  • They help to protect against Heart Disease, Diabetes, Metabolic Syndrome

From The 52 New Food Challenge by Jennifer Tyler Lee, The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, and Super Foods by Tonia Reinhard

Health & Hugs <3,

Katie

peaches - in season in august
Peaches – In season, in August

In Season, in August

I LOVE eating seasonally for three main reasons. 1) Seasonal produce usually grows locally and is therefore fresher because it hasn’t traveled nearly as far as when it is not in season. 2) It promotes local jobs and boosts our local economy. 3) Seasonal produce TASTES significantly better than when it’s picked unripe in order to travel, then traveled for many days, and then gassed with ethylene gas to artificially ripen them. I make very few exceptions to my seasonal eating rule [frozen berries, bananas, plantains, and that’s pretty much it].

In Barbara Kingsolver’s book Animal, Vegetable, Miracle she discusses eating tomatoes so much while they are in season that you almost become
sick of them. 

You don’t crave them as much during the offseason and you’re not tempted to eat a tasteless mealy tomato in January, because your tomato craving has been satiated for the year. I love this way to view it and have tried to really adopt this mentality since reading her book in 2011.

Go to your local farmer’s market this weekend and get some local food!

Health & Hugs <3,

Katie