The arrival of amazing #spring weather…..
is a great reminder to not only get some cleaning in but to be refreshed on the importance of eating with the seasons (beware of allergies too).
The changing of the seasons provides us with the unique opportunity to buy a sundress and so many types of fantastic foods.
Seasonal foods offer a natural diversity that we should take advantage of when eating holistically for both our health and the health of our planet.
According to the American Heart Association, thanks to modern transportation, you can find an assortment of fresh fruits and vegetables all year long. But the added costs of transporting produce long distances impact the price.
Here are some tips:
Deep green leafy vegetables like spinach, kale and romaine lettuce are better choices than lighter green vegetables, which add crunch to salads but aren’t as rich in nutrients.
Yellow and orange fruits and vegetables include mangos, peaches, squash and carrots. Think red with beets and strawberries or blue and purple with plums, blueberries and blackberries.
Beyond summer and into fall, consider pumpkins, autumn squash and cranberries for incorporating deep-colored, beneficial vegetables into your diet.
To take full advantage of the summer’s healthy selections, concentrate on color, said Rachel K. Johnson, Ph.D., MPH, RD, and past chair of the American Heart Association’s Nutrition Committee.
“Get yourself out of your box,” Johnson said. “Really thinking about the color is so important.”