P.A.C.K. Your Fall
Pack your fridge with fall’s healthiest fare.
Eating is a matter of survival and its nutrients/contents impact your health.
Let’s explore a method of eating which will keep you healthy and satisfied at the same time.
First step: Eat seasonally.
Why?
Because when you fill your body with the foods that are in their natural season they are at the peak of their freshness, flavor and nutritional value. Make a tomato salad in July at peak harvest time and you will most likely indulge in a sweet, juicy and delicious fruit. Eat the same fruit grown out of season and it tastes flat, it has lost many of the vitamins and minerals.
Eating foods which are out of season and heavily preserved are often kept edible by using pesticides, waxes and preservatives. These forms of unnatural processes are used on the produce to keep them edible as they travel across state lines to different states.
Make an effort when you meal plan to begin by choosing foods in season.
PACK your fridge with foods like pumpkin, apples, cauliflower and kale this fall.
PUMPKIN for example is not just used for pie. Pumpkin purée can be used for creamy and delicious soups, baked pasta dishes and even ravioli. I have learned that pumpkin tastes best when it is complimented by nutmeg, cinnamon and vanilla. You can also try it with cayenne or pepper. Consider roasting pumpkin and tossing it into a grain salad or with your smoothie.
APPLES are by far my favorite because the fruit itself can be eaten raw as a snack for instant energy and vitamins. Apples have polyphenols which help reduce insulin levels. There are a number of apple varieties like Pink Lady, Green apples, Gala, Golden delicious, Fuji and my favorite Honey crisp. Pair an apple with peanut butter and now you have the classic nutritious delicious snack. Throw in your chicken salad or bake them with your pork roast. The options are endless with seasonal apples.
CAULIFLOWER cruciferous vegetable is loaded with opportunity and it contains great nutrition. An easy and delicious way to eat cauliflower is as a rice. This method is an excellent substitute to grains as it is gluten free. Cauliflower tastes fabulous steamed, roasted and baked.
THE KEFI CAULIFLOWER DISH
Clean cauliflower by removing leaves and rinsing.
Separate the florets and place on baking sheet
Sprinkle salt, garlic powder and drizzle Kefi L!fe Evoo over cauliflower
Optional: add sun dried peppers and green olive slices over dressed florets
Bake at 350 for 40 minutes take out of oven and enjoy.
KALE due to the incredible nutritional value that this green lettuce contains, it now has a national day assigned to it and it happens to be this week. Yes, Kale is celebrated every first Wednesday in October. Did you know that just one cup of kale provides more vitamin A and vitamin K than you need in a day? Also, fun fact kale has been around for over 2000 years. The Ancient Greek word for kale is Cale or καλε-ΕΕ.
Put kale on your sandwich, eat it as a salad mixed with apples raisins, pistachios and feta cheese. Top with Kefi L!fe evoo and balsamic vinegar. Kali orexi!
I hope these starter tips whet your palate to eat healthy and fresh produce in season.
Ultimately, your health is in the hands of the food you select and eat.
So, dig in and feast well on all foods in season.
Ola Kala,
Kiki
