Shop With Reason This Season

I, along with many others, see the importance of shopping locally and since moving to Australia where I have a farmer’s market on my doorstep, I see the benefits of shopping seasonally. The hardest thing to overcome when desiring to shop with the Fall, Winter, Spring, etc is learning what is “in season.” Today’s post includes a cheat sheet for the month of June. I have noted a (*) for the enlisted produce that is also in season in the Northern Hemisphere this month. Overall, July is much more resourceful in the Northern Hemisphere than June. Many of the listed fruits and vegetables are in peak season next month back in the US.

FRUIT – Southern Hemisphere:

Apples, avocados, bananas, cantaloupe, custard apple, grapefruit, honeydew melon, kiwi, lemon, lime, mandarins, pears, oranges, passionfruit, paw paw, and strawberries*.

VEGGIES – Souther Hemisphere:

Artichokes, green beans, bean shoots*, bok choy, broccoli*, brussel sprouts, cabbage*, capsicum, carrots*, cauliflower, celery, eggplant, fennel, leek, lettuce*, mushrooms*, onion*, parsnip*, potatoes, pumpkin, shallots*, silverbeet*, snowpeas, tomatoes, and zucchini*.

I am loving roasted pumpkin right now. It is so satisfying – I throw it in a salad, pair it with chicken or even just mix in some cinnamon and sea salt and call it a day. Pumpkin does not have to be sweet – like my childhood birthday pie around Thanksgiving.

What is your favorite dish this season?

Cheers to you and good health,

Kel

 

Food Log – I Have Not Forgotten About You

Happy New Year. I do not know about you, but I have been feeling a little fluffy since the holidays. I did not go too far off the paleo diet but I certainly had too many bites of food on too many occasions. That is okay because I am back on the horse and motivated to eat right and feel good.

Breakfast: 10AM
I woke up around 7:30AM and told myself, “You are not getting out of bed,” and slept another good hour or so.
2 free range, omega 3 eggs
Sauteed mushrooms

11:30AM – Prahran Market
Sampled some preservative free sausages (oh they are so good)
Had an organic long black
Samples some spicy and garlic olives
A fresh date

Exercise: 1PM 
bike ride to the coast (9 miles total), a few plyorometric drills

Snack: 3PM
I threw some almonds in a food processor with some macadamia nut oil and himilayian sea salt
6-8 prunes

Exercise: 4:30PM
30 min run through the local park

Dinner: 6PM
Grilled seafood salad (prawns, calamari, white fish and greens)

Snack: 8:30PM
1 oz of leftover beef
Salsa and homemade guacamole


Dear Food Diary – Day 2

Today, 18/11/11, I ate…

Breakfast: 7AM
Quite hungry this morning
Blood sugar = 83 mg/dl
3 egg version of Sweet and Savory Eggs
Water
Probiotics
Multivitamin
CoQ10
Allergy meds

11:25AM blazing hot (90 degrees F), walking home from my appointment for my jaw, craving (and not proud of it) a Diet Coke.

Noon: Not hungry yet
Blood glucose 134 mg/dl.
Dissolved some Glutamine in water; assists with healing (jaw)

Lunch: 1:45PM
Leftover steak, about 3 ounces
Leftover sauteed cabbage
Water

Exercise: 1.5 mile walk
Blood glucose 124 mg/dl

Snack: 5PM
Jello, fortified with Glutamine
10 fresh blueberries

Dinner: 7:30PM
3/4 glass of NZ Pinot Noir
Salmon
Salad with tomato, avocado and sweet potato
1 natural oyster
Water

Snack: 9:45PM
Blood glucose 116 mg/dl
Surprisingly not satisfied with dinner. Being spoiled with amazing food in Melbourne, I like to think I have mature taste-buds or you can just say, “I have acquired a bit of food snob in me.” Yet, the flavors in my meal just did not seem to work.
1/2 banana
1 mini square of 85% dark chocolate

Avocados 101

The biggest misconceptions about the avocado are that it’s a vegetable (it’s actually a fruit) and that it’s high in fat and therefore unhealthy. The fact is, avocados contain just 5 grams of fat per serving — and of this amount, 3 grams (or 60 percent) are heart-healthy monounsaturated fat. Studies have shown monounsaturated fat reduces serum cholesterol levels when substituted for saturated fats.

Avocados are also nutrient dense — they’re packed with dietary fiber; vitamins B6, C, and E; folate; and potassium (60 percent more potassium per ounce than bananas). Furthermore, avocados are rich in the antioxidant glutathione, which helps fight cancer by preventing the cell damage caused by free radicals. A true super food, avocados are a healthy addition to any diet.

There are many varieties of avocado, but the one you’re probably most familiar with is the Hass (rhymes with “pass”) avocado, which accounts for about 80 percent of U.S. consumption. It’s an oval-shaped fruit with pebbly skin that turns from green to purplish-black when the fruit’s ripe.

At the grocery store or farmers’ market, look for avocados that yield to gentle pressure. (If you don’t plan to use it right away, choose an avocado that’s on the firm side.) Don’t rely on skin color to determine how ripe the fruit is. The Hass will darken as it ripens, but other types, such as Fuerte and Reed, stay green even when ripe. Need to hurry ripening? Simply place a young avocado in a paper bag at room temperature until it’s ready to eat (this takes approximately two to five days). Placing an apple in the bag will encourage the avocado to ripen even quicker because of the ethylene gas the apple, or any mature fruit, emits.

Ready to dig in? Use the following steps when peeling these sometimes-tricky-to-handle fruits, courtesy of the California Avocado Commission:
– Cut the ripe avocado lengthwise around the seed. Twist the halves to separate.
– Remove the seed by sliding a spoon underneath and lifting it out.
– Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, or scoop out the meat with a spoon.
– Be sure to sprinkle all cut surfaces with lemon juice, lime juice, or white vinegar to prevent discoloration.
– When preparing avocado dishes, think beyond guacamole. Add chunks to omelets, soups, pasta sauces, pizza, and sandwiches.

Don’t be afraid to experiment!

Source click here

Have a healthy and fit day!