Benefits of Seasonal Eating

Spring is here and it is a great reminder of the importance of eating with the seasons for optimum health and wellness.
Seasonal foods offer a natural diversity that we should take advantage of when eating for our health. There is nothing better than eating a juicy summer peach, vine-ripe tomatoes or sweet strawberries grown by a local farmer that you know by name.

In supermarkets you will find fruits and vegetables available all year which are not in season. Have you ever gone into your supermarket in the winter and seen huge displays of tomatoes in stock? This is a prime example of being able to buy foods out of season.
Many of these out of season foods depend on waxes, chemicals and preservatives to make them look fresh and tastier than they are. They are produced for a long shelf life and looks rather than flavour.

  1. Health Benefits
    Eating seasonal foods helps to support our bodies natural cleansing and healing abilities. They are picked at the peak of freshness and offer higher nutritional content than out of season unique fruits and vegetables.

  2. Sustainable Benefits
    Sustainable farmers provide us with healthier foods. By not using toxic chemicals, poisonous pesticides, herbicides and genetically modified seeds, the farmers provide us with healthier foods along with protecting both our planet and the farm workers health.

  3. Environmental Benefits
    Eating with the seasons and purchasing local food helps to protect our planet because it reduces the number of miles your food has to travel before it reaches your plate. This helps cut back on the amount of fuel used which reduces pollution.

  4. Economic Benefits
    When you buy seasonal, locally grown foods you help provide financial support to the farmers in your area which helps to grow your local economy.

Here is a great list to help you out!
January Brussel sprouts, swede, leeks, savoy cabbage, parsnips, onions, potatoes, kale

February Parsnips, swede, potatoes, leeks, winter cabbage, onions

March Leeks, spring cabbage, potatoes, onions, swede

April Rhubarb, potatoes, broccoli, cabbage, onions, lettuce

May Lettuce, broad beans, cabbage, rocket, radish, spring onions, rhubarb

June Asparagus, lettuce, new potatoes, winter onions, peas, cabbage, turnips, broad beans, raspberries.

July Runner beans, French beans, carrots, peas, strawberries, courgettes, all salad crops, cauliflower, tomatoes, cucumbers, potatoes

August Tomatoes, peppers, cucumbers, runner beans, French beans, black currants, red currants, strawberries, all salad crops, carrots, potatoes, marrows, squashes, blackberries, courgettes, onions

September Cabbage, carrots, apples, pears, salad crops, tomatoes, cucumbers, peppers, sweet corn, marrows, squashes, courgettes, onions

October Cabbage, swede, parsnip, carrots, turnips, broccoli, leeks, onions, potatoes, apples. pears

November Cabbages, leeks, swede, brussel sprouts, parsnips, carrots

December Brussel sprouts, parsnips, swede, leek, cabbage

So it is possible to eat your own locally-grown food twelve months of the year.

Yours in Health

Heather x

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