Summer is here and July is the time to enjoy fresh, seasonal, local foods in abundance! I’ve always followed the saying, “Eat the rainbow.” If you put lots of variety and foods of different colours on your plate each day, you will give your body a wide range of nutrients that are all vital for health. Remember from my earlier posts the reasons why seasonal and local foods are so good?
- The fresher the food, the more nutrients remain intact, allowing your body to gain essential vitamins, minerals and antioxidants.
- Avoid paying a premium for food that has travelled from the other side of the world, thus helping to reduce CO2 emissions.
- Allow nature to rebalance it’s cycle of food production.
Here’s how I classify the summer rainbow and exactly which foods are best eaten during July:
Red – tomatoes, radishes, beetroot, raspberries, strawberries, cherries
Yellow – sweetcorn, corn-on-the-cob
Blue – blueberries, blackberries
Green – broad beans, cabbage, courgettes, cucumber, lettuce, runner beans
Spring onions and garlic should also be featured in this list!
If you want to avoid pesticides and other harsh chemicals, organic is better, unless you are fortunate enough to be able to grow your own without the use of such nasties. It’s amazing how much better food tastes when it is fresh, seasonal and full of nutrients! Get the recipe books out.
