Ggirl's Tidbits — seasonal eating RSS



CRANBERRIES

The tail end of summer is the ideal time to start adding cranberries into your meal planning. Cranberries are sweet and sour/tart. They are beneficial for cooling the blood as well as for reducing excess heat in the body at the end of a hot summer. Cranberries are considered a transitional food. Their acidity paired with their cooling nature assists with the rebuilding that is necessary as we move into the colder season. Cranberries support the bladder, kidneys and skin health. Unsweetened cranberry juice and capsules may alleviate mild urinary tract disorders. Cranberries are a source of natural antibacterial agents and have the ability to increase the acidity of urine. Bacteria in turn loses its grip on the urethral wall...

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CELERY

Celery is a refreshing vegetable, perfect in the summer during it's harvest season, cut up and eaten raw. It has the ability to neutralize acidity being highly alkaline. I like to juice celery as it blends well with other vegetables. Celery has the ability to purify the blood and may keep blood pressure levels in check, relieve muscle spasms, and improve appetite. It may also be beneficial in alleviating nervous system disorders and serve as a diuretic, sedative, and antioxidant. Phyllis A. Balch, CNC, advises that celery is "good for arthritis, gout, and kidney problems", but warns "do not use large amounts (and) do not eat the seeds if you are pregnant". Some of the nutrients found in celery are...

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CAULIFLOWER

A member of the cabbage family, cauliflower is a cruciferous vegetable that is a beautiful presentation of thousands of compact flowers. Cauliflower is helpful in the prevention of cancer and is generally harvested in the spring and summer. It is rich in potassium, folic acid, and vitamin C and has a good protein profile. Enjoy it raw with dips during the warm seasons. It is best cooked with oil and spices such as fennel and cumin to aid digestion in the winter. Cauliflower has a high sulfur and phosphorous content. John Douillard, author of The 3 Season Diet advises that "wind is high in winter, so if you want to eat a wind-producing food you must cook and spice it appropriately."...

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CABBAGE

Cabbage is usually harvested in the spring, yet according to Ayurvedic principles, both spring and summer are ideal seasons for its consumption. Cabbage is a cruciferous vegetable that may help to lower body fat levels. It is high in calcium, low in fat, high in vitamins A and C, as well as folic acid and chlorophyll. Thanks to its chlorine and sulfur content, cabbage is a great choice for detoxification. Cabbage is abundant in many phytonutrients including lutein, quercetin and indole-3-carbinol (1-3-C). According to Phyllis A. Balch, CNC,  "I-3-C is a compound known to eradicate many types of cancer cells on contact." Cabbage has been considered a traditional remedy for constipation, skin conditions, ulcers, and circulatory disorders.

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BROCCOLI

Summer is a great season to enjoy broccoli thanks to its ability to cool the body. Broccoli assists blood cleansing and boosts the ability of the liver in in the process of detoxification. Broccoli is a cruciferous vegetable that is high in folic acid, contains some B vitamins, vitamins A, C, calcium, magnesium, iron, phosphorous and potassium. It is regarded as an anti-cancer vegetable that is low in calories and has a good protein profile. In the dry winter season consider steaming your broccoli to offset its gas producing sulfur content.

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