Eat Seasonal, Eat Local
I just love all the vibrant hues of the produce in this basket. This photo was taken in September when my husband and I went to Maui with my sister and her family.
While we were there we visited the beautiful O’o Farm. There we took part in a guided tour of the grounds and learned about the produce grown on the property. We tasted coffee beans right off the bushes, learned about their roasting methods, picked produce for our lunch, which was prepared by the chef and served outside under the trees on a stunning hand carved wooden table.
The foundation of your meals should be seasonal, organic, and, ideally, locally produced. An easy way to do this is by visiting your local farmers markets or subscribing to a CSA (Community Supported Agriculture) box.
Seasonal produce not only is at its peak nutritional value and flavor, but it is also exactly what our bodies need during the changing seasons of the year. In the winter we need more grounding and warming foods. Such as winter squash, butternut squash, pumpkin, and sweet potatoes. In the warm summer months our bodies need more cooling foods such as cucumbers, celery, tomatoes, cantaloupe, watermelon, and zucchini.
The foods we eat influence the quality of every cell in our body. Choosing to eat seasonal foods provides the building blocks for stronger and more resilient cells.
Always try to include some healthy fats at every meal. These will help you absorb nutrients. The exact quantity of carbs, fats and protein varies with each individual’s metabolism. I subscribe to the concept of bio-individuality. We all have a different genetic makeup and all have different needs at different times of our lives. There does not exist a “one-size-fits-all” program when it comes to diet. At the same time eating seasonal, locally produced foods does provide a practical outline for us on our journey to living a healthy lifestyle.