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"A few days ago I walked along the edge of the lake and was treated to the crunch and rustle of leaves with each step I made. The acoustics of this season are different and all sounds, no matter how hushed, are as crisp as autumn air."
Eating Seasonally
Eating locally grown food in accordance with the seasons will help you live in harmony with yourself, your body and the earth.
Our ancestors ate seasonally because they had no choice. Fresh greens grew in spring, fruit ripened in summer, root vegetables kept them going in the fall and people relied on animal food to get them through the winter. These days, however, it is extremely easy for us to forget about seasons when we eat. Thanks to modern food processing techniques and worldwide distribution of resources, most foods remain available year-round. Grocery store shelves look exactly the same in December as they do mid-July, and we are able to buy any type of food we want irrespective of its seasonal availability.
Just because technology makes it possible for us to have oranges in winter, however, doesn't mean we should eat all foods whenever we please. The disadvantages of living in a technologically advanced period with modern day food practices have revealed themselves in the form of an increasing number of food intolerance and allergies, higher levels of obesity, modern chronic diseases like type-2 diabetes, and can make you more susceptible
to colds, flu, and other illness.
According to many scientists, researchers, and natural health experts, eating the right kinds of foods during the right times of year and avoiding them otherwise is crucial to a healthy lifestyle.
By following the natural harvest of fruits and vegetables, we can strengthen our connection to our surroundings. Seasonal foods are a way of reconnecting with the organic cycle that nature intended for us.
As we head towards the colder months of winter, the human body needs to feel more solid and insulated from the cold; we need more fat in the winter. Allow yourself to eat heavier meals at this time and be sure to have plenty of oils, protein, and nuts. If you want to remain on a vegetarian diet through these cold months, you may want to grill your vegetables, giving them more heat and density, and avoid raw vegetables and salads. Thick soups - such as pumpkin, pea, or potato - will help to keep your body feeling sturdy.
Institute for Integrative Nutrition
Eating Seasonally - One of Your Best Health Allies Sunday, April 15, 2012 by: Christina Luisa
Tags: seasonal food, diet, health
As I am putting the final touches on November's newsletter, I am reflecting on last Sunday, October 30, 2016. It was 78 degrees that day, it felt like a summer's day. I actually put the air conditioner back on. By 7:00 PM that evening the temperature had dropped 20 degrees and the wind was whipping through the trees as rain pelted the house, undoing all of my hard work in the yard. This erratic weather is a bit confusing to my system. I am ready to bust out my boots and blazers but shorts and sandals seem more appropriate. I wonder what effect global warming has on whether or not we are eating seasonally? It's hard enough to figure out what to wear with this unpredictable weather, let alone what food we should be eating. Hopefully the following information will shed some light on the situation.
Wishing everyone a joyous Thanksgiving,
Liesha
PS...don't forget to vote...God Bless America
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What are the benefits of eating seasonally?
Better nutritional content and overall health - Most grocery stores and food chains jazz up their fruits and vegetables to keep them looking attractive and inviting when they're out of season. This naturally compromises the nutrition level of the
food. Non-seasonal foods require bending of nature's rules in order for them to survive the improper season in which they are brought into the world. Therefore, these foods are often full of pesticides, waxes, preservatives, and other chemicals that are used to make them look fresher than they are.
By eating freshly harvested produce, you will be rotating your foods, thereby keeping your body from developing intolerance to certain foods and reaping the health benefits of a
diet that is diverse and naturally detoxifying. Seasonal foods also have a much higher antioxidant content than non-seasonal foods.
For example, in traditional Chinese medicine (TCM), spring is associated with the liver - one of the body's primary detoxification organs. Synergistically, spring is also the time when dandelion and other bitter greens are fresh and available; these bitter greens support the liver and its function of cleansing the blood.
Sustainable and environmental benefits - By
eating seasonally, you will also be supporting the local farmers and local markets, which, in turn, works well for the sustainability of the entire economy. Seasonal eating helps the environment by reducing the number of food miles your food has to make before it reaches your table. The more local you eat, the fewer chances exist that you are consuming food that has been flown in from half way across the world, in effect consuming that much more fuel.
Economical benefits - It doesn't cost the earth to produce
seasonal foods at a time when they are naturally and readily available. Seasonal foods are cheaper to produce and hence, cheaper to buy as well.
Eating Seasonally - One of Your Best Health Allies
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When you think about healthy eating, salads and green vegetables usually come to mind. But how about adding a little more variety to your food plan?
Root vegetables, like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates. Instead of upsetting blood sugar levels like refined sweet foods, they help regulate them.
Why Eat Root Veggies?
Long roots - carrots, parsnips, burdock, and daikon radish - are excellent blood purifiers and can help improve circulation in the body. Round roots - turnips, radishes, beets, and rutabagas - nourish the stomach, spleen, pancreas, and reproductive organs.
Which root vegetable do you eat most?
If you're like most of the world, it's carrots and potatoes. Here are a few others to explore:
- Beets contain an abundance of antioxidants and are highly detoxifying.
- Burdock is considered a powerful blood purifier. This long, thin veggie is a staple in Asian and health food stores.
- Celeriac, also known as celery root, is rich in fiber and has a respectable amount of antioxidants.
- Jicama is crunchy and refreshing and contains a generous amount of vitamin C. It's a favorite in its native Mexico and South America.
- Onions are rich in antioxidants and other phytonutrients, making them prized for their ability to strengthen the immune system.
- Parsnips, which look like giant white carrots, boast a sweet earthy taste. They've also got plenty of fiber, vitamin C, folic acid, niacin, thiamine, magnesium and potassium.
- Radishes are an excellent source of vitamin C. They are also rich in calcium, molybdenum and folic acid.
- Sweet potatoes contain unsurpassed levels of beta-carotene and are also rich in vitamin C, phytonutrients and fiber.
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Fall Foods
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Winter Foods
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Spring Foods
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Summer Foods
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Winter Squash
Apples
Beets
Belgian Endive
Brussels Sprouts
Cranberries
Figs
Grapes
Mushrooms
Parsnips
Pears
Pomegranates
Pumpkin
Quince
Sweet potatoes
Swiss Chard
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Chestnuts
Grapefruit
Kale
Leeks
Lemons
Oranges/Tangerines
Raddicchio
Radishes
Rutabaga
Turnips
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Apricots
Artichokes
Asparagus
Avocados
Carrots
Cherries
Chicory
Chives
Collards
Dandelion greens
Fennel
Mangoes
Mustard greens
Peas
Spinach
Rhubarb
Spring lettuce
Snow peas
Watercress
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Bell Peppers
Blackberries
Blueberries
Raspberries
Broccoli
Corn
Cucumbers
Eggplant
Green Beans
Okra
Nectarines
Peaches
Pineapples
Plums
Summer squash
Tomatoes
Watermelon
Zucchini
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Excited to add more roots to your diet? Here's a fun, easy recipe:
Roasted Root Vegetables
Cooking Time: 25-35 minutes
Serves 4 to 6
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in other favorites, like squash)
extra virgin olive oil
salt and pepper
herbs: rosemary, thyme, or sage (fresh if possible)
Preheat oven to 375 degrees.
Wash and dice all vegetables into bite sized cubes.
Drizzle with olive oil; mix well to coat each vegetable lightly with oil. Sprinkle with salt, pepper, and herbs.
Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Tip: Any combo of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.
Red Lentil and Sweet Potato Soup
Cooking time: 45 minutes
Serves: 6
5 cups vegetable broth
2 cups cubed peeled sweet potatoes (about one medium sweet potato)
2 small onions, finely chopped
2/3 cup red lentil, rinsed
1/2 teaspoon cumin
1/4 teaspoon salt
Pinch of white pepper
In a large soup pot, steam-fry the onions over medium heat until soft, adding water by the teaspoon to prevent sticking. Add broth, potatoes, lentil, cumin, salt and pepper and stir well. Bring to a boil, then simmer, covered, for about 45 minutes or until lentils are tender. serve hot.
Yield: 6 servings.
Nutritional note: Lentil are an excellent source of protein and fiber. 2-4 servings per week can cut breast cancer risk by 25%.
This recipe is from the handy little book of gluten-free, dairy-free, vegan, kosher and delicious recipes,
Hungrier for Health, by Susan Silberstein, PHD. Tise book and other wonderful health related books and cd's can be purchased by clicking on the link
here.
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Our webinar hosting service, Webinar Jam, is experiencing technical difficulties which caused us to cancel October's webinar on Lyme disease. While they continue to work to rectify the problem it is unclear when the issues will be corrected. Given this uncertainty, we are going to postpone November's webinar, "The Hidden Link Between Vision and Learning" until January 25th 2017,
7-8 PM. There will not be a December webinar. We hope to reschedule October's Lyme presentation at a later date in 2017.
We will keep you posted. Watch for notifications in upcoming newsletters.
Thank you for your understanding.
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The webinar originally scheduled for
Wednesday, November 16, 2016
is rescheduled for Wednesday, January 25, 2017
from 7-8 PM.
Thermographic Diagnostic Imaging &
Health Through Awareness presents
Wendy Beth Rosen.
Wendy Beth Rosen, an education consultant specializing in vision-related learning problems, will be presenting a webinar based on her groundbreaking book "The Hidden Link Between Vision and Learning - Why Millions of Learning Disabled Children Are Misdiagnosed." This book puts little-known yet correctable vision problems in the spotlight, making this life-changing knowledge available to everyone, and offers hope and help to countless parents, teachers, pediatricians, therapists, and child study teams seeking answers to the root cause of a child's struggles.
Far beyond 20/20, our extraordinary sense of vision involves more than two dozen lesser-known skills that help us navigate our way through life. When one or more of these skills are not functioning optimally, our capabilities are compromised in ways we are often not aware of. When this occurs in a child, their ability to learn and succeed in school is greatly affected.
Astoundingly, vision-related learning problems affect 1 in 4 school-age children, yet knowledge about these types of vision problems is scant. Consequently, many children are not receiving the correct diagnosis and the help they need in order to succeed in school.
Many symptoms of vision-related learning problems can mimic other conditions. There are, consequently, countless numbers of children who are classified as special education students or are medicated, or both, who may be wrongly diagnosed. Few people are aware that a breakdown in the visual system can also be at the core of a learning disability. Because of this, the potential for misdiagnosis is enormous.
At the present time, visual skills are not routinely and comprehensively examined to determine if a deficit is present and interfering with a child's capacity for learning. As a result, we are missing critical information about a child's readiness for school.
Click
here to register
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Are you concerned about the dangers of vaccines? Do you have questions
regarding this controversial topic? If you're looking for answers, join Fearless Parent's
expert panel of speakers for this important event.
Register here!
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There's still so much confusion and misinformation out there about FAT, both the fat on our bodies and the fats we eat. You've been told that eating fat makes you fat - and increases your risk for heart disease and other chronic illnesses - but fat is NOT the enemy. The truth is: eating MORE FAT can help shut down cravings, accelerate weight loss, and potentially prevent or reverse disease! All reasons not to miss The Fat Summit 2, online and free from November 7-14, 2016!
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"Thrive, What on Earth will it Take"
THRIVE is an unconventional documentary that lifts the veil on what's REALLY going on in our world by following the money upstream -- uncovering the global consolidation of power in nearly every aspect of our lives. Weaving together breakthroughs in science, consciousness and activism, THRIVE offers real solutions, empowering us with unprecedented and bold strategies for reclaiming our lives and our future.
This is a must see for anyone who wants to be empowered to live an abundant life and to be a part of the solution to the problems we are facing today.
For more information about Thrive Solutions go to
Click
here to watch the movie!
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Disclaimer:
These statements have not been evaluated by the Food and Drug Administration. The information in this newsletter is not intended to diagnose, treat, cure or prevent any disease. The contents of this newsletter are based upon the opinions and research of Liesha Getson and Health Through Awareness, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information in this newsletter is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Liesha Getson and Health Through Awareness. You are encouraged to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
In the spirit of full disclosure, this page contains affiliate links. This means that we may get a small commission if you decide to purchase anything from any of the sites. We only recommend programs and services that we think would be highly beneficial to you or programs that we have listened to, participated in, and/or used and have found extremely helpful.
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If you are interested in an individual holistic health coaching session, Reiki or an infra-red sauna session in the "POD" please contact me to schedule an appointment.
Wishing you abundant health.
Liesha Getson, BCTT, HHC
TDI/Health Through Awareness
856-596-5834
856-596-0200
100 Brick Road, Suite 206
Marlton, NJ 08053
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