Eat Well to Live Well

June 3rd, 2008

Volume 1, Issue 12

We all know how critical it is for each of us to eat.

Why is it, then, that's it's so hard to figure out exactly what we should be eating?

Why does it need to be so difficult?

The most amazing thing about our current society is that we can now get just about anything any time and any where we want.

This means that we can get strawberries, blueberries and raspberries in the middle of winter.  This means that we can get mangoes and pineapples in New York City in March.

I don't know about you, but I haven't seen any mango trees in Times Square in March, let alone in the heat of the summer!

My point is, just because we can get whatever we want, whenever we want it doesn't mean that it's always a good thing.

Last time, I shared with you my Top 7 Steps to Eating Better, Today!

(If you haven't gotten around to reading it yet, do it soon.  I promise, it'll help!  Also, if you didn't get it, then drop me a quick email at annette.nack@gmail.com and I'll get that out to you ASAP!)

Today, I'm going to address just one of those seven steps.

Eat Seasonally when possible.

My favorite way of deciding what to pick up when it comes to fruits and vegetables is to see what is on sale at the market or what they have a lot of.

Usually the produce that is in season will be the most abundant.  Good for you, bad for the Market.

They need to get rid of it before it turns.

Take advantage of it!

What does this mean for you?

This means the potential to get better produce with a higher quality of nutrients at a lower price point is optimal.

So, less expensive food, higher quality, fresher usually, more nutrients and you don't have to worry where your produce came from?

Sounds like a WIN-WIN situation to me!

One practical example:

If we look at the month of June going into the summertime mode of eating as an example, this is what you would find in season:

Fruits:

• apples
• apricots
• blueberries
• cantaloupe
• cherries
• coconuts
• cranberries
• grapes
• guava
• mangoes
• melons
• pears
• persimmons
• pineapples
• plums
• pomegranates
• raspberries
• strawberries

Vegetables:

• artichokes
• asparagus
• beet greens
• bell peppers
• bitter melon
• broccoli
• cabbage
• cauliflower
• celery
• cilantro
• cucumbers
• dandelions
• fennel jicama
• kale
• lettuce
• okra
• snow peas
• acorn squash
• watercress
• zucchini

I'm taking this information from one of my personal favorite books on seasonal eating.

"The 3-Season Diet" by John Douillard

I've included a quick link to check it out.  I've heard John Douillard speak and he is so engaging, practical and down-to-earth.  Enjoy!

Check out "The 3-Season Diet" book here!  http://www.amazon.com/gp/product/0609805436?ie=UTF8&tag=beebalheawel-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0609805436

Eat the way Nature intended: Lose Weight, Beat Food Cravings, & Get Fit.

Dr. Douillard also includes the best grains, legume, nuts and seeds, dairy, meat and fish, oils, sweeteners, condiments, beverages, herb teas and spices for each of the seasons.

So the next time you ask, what can I eat?  You'll know that you have plenty of options!

*******

Recipe of the Week: Apple Choy Slaw

Prep Time: 5 minutes

Cooking Time: None

Yields: 3-4 servings

Ingredients

5 stalks of bok choy, chopped

1 granny smith apple, sliced

1/2 small red onion, thinly sliced

1/2 cup alfalfa sprouts (optional)

Dressing

2 tablespoons apple cider vinegar (or lemon juice)

2 teaspoons honey or brown rice syrup

1 teaspoon ground coriander

1 teaspoon Dijon mustard

1/4 cup olive oil

Salt and pepper to taste

Directions

1. Combine all ingredients in a bowl.

2. Prepare dressing in a bowl or shaker container and mix well.

3. Pour dressing over the salad.

4. Eat immediately.  If you are going to serve the salad later on, add the apples just before serving to prevent them from browning.

Notes:

Try cabbage instead of bok choy or carrot slices instead of onion.

Add fresh herbs such as cilantro, parsley, mint or scallions.

Double the dressing ingredients and use on left over grains for another yummy meal option.

(c)  Annette Nack,  Bee Balanced Health & Wellness

This article was first published June 3rd, 2008