Friday, April 8, 2016

Eating with the Seasons, Winter Foods

The colder months of winter necessitate heavier, more nutrient dense meals. This is the time of year when we use all the wonderful foods we were able to freeze, dehydrate, and ferment. Proteins, grains, casseroles, soups and stews will provide the reserves your body needs to stay warm this time of year.

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Root vegetables keep very well. These can continue to be dug out of your garden until the ground freezes. These include:

Carrots which of course are known for providing beta carotene an A vitamin. They provide 428% of your recommended daily value in fact. They are also high in pectin, so like apples they’re great food for your microbiome.

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Potatoes can be used to treat hyperacidity in the stomach. This is due to the starch and mucilaginous polysaccharides. They are very high in vitamins C, B6, niacin, folate, and potassium.

Many greens continue to grow past the first frost. It takes a little extra work to cover them, but if you have a garden you can continue to harvest some leafy greens like swiss chard, spinach, and kale well into December in the Northeastern US. These provide an abundance of vitamins A, C, and K.

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You can consider adding sprouts to your diet once the ground has frozen solid. These can be kept on your kitchen counter, so you can remember to rinse them daily. They come in a wide variety that include alfalfa, radish, lentil, clover, broccoli, and buckwheat. These are extremely nutrient dense providing minerals and vitamins and bioflavonoids.

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Fermented foods make an excellent addition to your winter diet. As you begin eating heavier foods, the micro-organisms in fermented foods can help with the digestion of these meals.


Most people gain a few pounds during the winter months. This is why switching to a lighter diet during the warm months is important. Without this transition the winter pounds will add up year after year. Seasonal eating provides the balance to keep your body healthy regardless of the season.

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