July is here! I love July because it truly symbolizes summer for me. Although, this July I do have to work for a couple of weeks, generally, for teachers, July is the only month of year where there is actually no school. The other reason I love July is because all the wonderful fruit and vegetable options available in July.
Figs are top of my list of exciting fruits this month! And everyone loves when tomato season is here! I’m looking forward to caprese salads this summer – it brings me back to Italy! Yum! What are you looking forward to this July?
Hugs & Health <3,
Well, this post is later than I had planned, but better late than never! Summer is in full swing here in Northern California and it has been quite warm. School is out, the days are long, sunny, and beautiful, and the bounty of produce options leaves me like that heart googly eyed emoji.
Now we have herbs like basil in season. And…….. Blueberries!!!!! I literally can’t get enough of them. Next up is corn. I know most people LOVE corn, and I while I do like it, I almost never eat or buy it. If I do, it absolutely must be organic. Once we went paleo, it was one of those things that I just didn’t feel the urge to splurge. I am also very excited that it is now raspberry and
nectarine season. And that summer squash will be coming to a zoodler near you! Here is the Spiralizer that I use to turn my zucchini into “noodles”: Tri-Blade Vegetable Spiral Slicer, Strongest-Heaviest, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals.
Happy June! Enjoy the bounty from the farmer’s market!! Or join a CSA!
Hugs & Health <3,
This is probably the most exciting time of year for someone that LOVES fruit and that tries to eat by the seasons. Plus, I have two blueberry bushes and they are exploding with blueberries right now. Since I live in California, my blueberry bushes last year weren’t very prolific. The rain this season has been significantly better but we also started collecting the water from when we’re letting it warm up to take showers. Moral of the story: lots and lots of blueberries, which equals a super happy Katie.
Jennifer Tyler Lee suggests that blueberries are a gateway food for kids because they are willing to try blueberries and therefore step outside their food comfort zone. She has recipe for a Cinnamon-Blueberry Sauce that would be great on ice cream, pancakes or waffles, or CREPES!!!! Yum!
Blueberries have a shelf life of about two weeks – freeze whatever you can’t eat. Frozen berries are almost as nutritious as fresh berries. Ideally they are “flash frozen”.
- Great source of vitamin C, K, manganese, and fiber.
- Contain flavonoid antioxidants such as: anthocyanins, kaempferol, and stilbenes.
- The antioxidant content of blueberries helps to counterbalance free radical damage and the inflammatory response.
- High intake has been associated with lower risk of ovarian cancer, lung cancer risk in smokers, reduced anxiety, depression, and inflammation.
- Risk of dementia decreased with an increased weekly consumption of blueberries and strawberries.
- Aronia berries, a relative of modern blueberries, have nearly 5 times the antioxidant value of our most nutritious modern blueberry.
- Blueberries are also known for their ability to lower blood pressure, reduce arterial plaque, and prevented obesity in rat studies.
- Cooked blueberries are actually more nutritious than raw berries because the cooking process makes the antioxidants more bioavailable (easier for your body to use).
- Dried blueberries are less nutritious than fresh berries.
From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Superfoods: The Healthiest Foods on the Planetby Tonia Reinhard, and Eating on the Wild Side: The Missing Link to Optimum Healthby Jo Robinson.
Photo Credit: Luv Kreativ Photography https://www.instagram.com/luvkreativ/?hl=en
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,