EATING WITH THE SEASONS

If you want food that's good for your health, kind to the environment and busting with flavor---then reconnect with the seasons.  Seasonal foods brings variety to our plates.   Its important to eat a wide range of different foods to ensure we get all the different nutrients we need.  Growing and raising seasonal foods encourages traditional agricultural methods, biodiversity and a better environment.  Plus, it promotes better tasting foods. When you see a tomatoes in the store in the middle of winter, keep in mind these are not "natural" and by purchasing them you're compromising taste and the health of our planet.  So the answer is  EAT WITH THE SEASONS

SPRING: This is the time for tender, leafy vegetables. The green new growth that blooms in the spring time should be represented my the greens on your plate, including Swiss chard, spinach, romaine lettuce and fresh herbs like parsley and basil. Also enjoy asparagus ( the worlds most alkaline food), cabbages, cauliflower, fennel, grapefruit and navel oranges.

SUMMER: Enjoy light, cooling fruits like strawberries, pears, plums, apricots, blackberries, nectarines, peaches, limes and melons.  Vegetables like summer squash, broccoli, cauliflower, red onions, cucumbers and fresh corn.  Spices like peppermint and cilantro are great choices.

AUTUMN:  Go for warming autumn harvest foods like carrots, onion, garlic, grapes, Valencia oranges, Asian pears. Emphasize the more warming spices and seasoning like ginger, mustard seeds and peppers.

WINTER:  Most root vegetables, including carrots, beets, rutabagas, onions, leeks, parsnip, pumpkin, turnips, brussel sprouts, garlic and nuts. Enjoy lemons, mandarins, tangerines, broccoli and grapefruit.  

THINK GLOBAL, SHOP LOCAL FOR YOUR FOODS IN SEASON.  PACHU MAMA AND YOUR FAMILY WILL BE THANKING YOU!!!!!!!