The cave people did it. Ancient civilizations did it. Chefs Gordon Ramsey and Valentine Warner have been encouraging people to do it and do it as much as possible.
It’s good for you. It makes sense. It’s seasonal eating.
The basic idea of seasonal eating (or “eating in season”) is to eat what is harvested in the present season, to align ourselves with nature. The Cleveland Clinic Wellness Center describes it perfectly:
“Seasonal eating means two things, really: building meals around foods that have just been harvested at their peak and adjusting your diet to meet the particular health challenges of winter, spring, summer and fall. While it may seem like a luxury to have any food we want, anytime we want it, eating foods in season offers many benefits…produce picked and eaten at its peak generally has more vitamins, minerals and antioxidants than foods harvested before they’re ripe and then shipped long distances.”
CSAs or Community Supported Agriculture, are a great way to eat seasonally and locally. Here’s a link to help you find a CSA in your area:
Pumpkins are one of my favorite parts of the Fall season. I love to pick them (OK, confession time — I don’t like to pick them because I don’t like dirt and what’s up with those prickly stems!), carve them (well, my kids and husband do that part, really. It’s so messy!) and eat them (true, true!). They have an amazing amount of Vitamin A (a vitamin that is needed by the retina of the eye). It makes sense that they grow in abundance as our daylight hours get shorter. Here’s a great way to start your day with the Great Pumpkin:
Pumpkin Greek Yogurt with Honey and Pecans
- 1 cup non-fat, plain greek yogurt
- 1/4 cup pureed pumpkin
- 2 tablespoons raw, unsalted pecans
- drizzle of honey
Stir the yogurt and pureed pumpkin in a small mixing bowl until well combined.
Scoop into a mug or cereal bowl, drizzle with honey and sprinkle with pecans.