It has been a gorgeous weekend here in Melbourne town – spring and warm temperatures in the air. All a wonderful change from what me thinks, has been a very, very cold winter.
You have to remember however, it is Melbourne and it can all change in an instant, an hour a day! So make the most of what you have by enjoying each moment and the best way to enjoy your life to the fullest is to be as healthy as you can possibly be. Cos if you don’t have your health…..?
What I hear you ask, is a good way to start?
Well let’s start with the foods you eat. Eat foods that are packed full of nutritional punch – and the absolute best punch out there is ..unequivocally vegetables.
Start by not thinking of veggies as a side dish to compliment your main – i.e. steak, fish, lamb etc. Give them the credit they deserve and think of what wonderful things you can do with your veggies first, then, decide on a protein source to compliment them!! It’s all about turning your thinking around.
Ideally if your daily vegetable intake is 70-80% of all the foods you’re consuming you are doing the right thing and your body will thank you for it!
So what to do, what to do?
- Choose veggies in season
- Choose veggies grown locally – try your local market or farmer’s market (click to find your nearest) and ask questions at your grocer! The bigger supermarkets are now letting you know where the products are from i.e. Australia or Mexico! It’s a start!
- Go organic if you wish. (I’ll blog more on that next week!)
In doing the above, you’ re not only making the right choice for your body and health but you’ve the added bonus of making the best choice for the environment…food miles and all that stuff.
What’s in season for the month of September?
VEGETABLES
Artichokes
Asian greens
Asparagus
Beans, Broad, Green
Beetroot
Broccoli
Carrots
Cauliflower
Chillies
Garlic, fresh
Lettuce
Mushrooms
Onions, Spring, Green
Peas
Potatoes
Silverbeet
Spinach
FRUIT
Apples, Lady Williams
Strawberries
Grapefruit
Lemons
Mandarins- honey murcot
Melons
Oranges, Blood, Seville
Papaya
Pawpaw
Pineapple
Pomelo
Tangelos
This gorgeous recipe arrived in my inbox this morning – compliments of a wonderful blog I receive – www.vanilleverte.com. As it incorporates seasonal veggies which do pack an incredible nutritional punch – I thought it best I share.
Broccoli and Cauliflower Tabbouleh
(Grain-Free- added bonus)
Serves 4
Tabbouleh
- 1 large head cauliflower, cut into small florets
- 1 large head broccoli, cut into small florets
- 1/2 cup cooked chickpeas
- 3 large heirloom tomatoes, diced medium
- 1 small cucumber, diced small
- 3/4 cup crumbled feta (optional, can also use chopped black olives for a vegan version)
- 1/2 cup flat-leaf parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1/2 red onion, diced small
- sea salt
- black pepper
Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice (from about 2 juicy lemons)
- 1 teaspoon sea salt
- black pepper
Instructions
- Add the broccoli and cauliflower to the bowl of a food processor until about halfway filled. You will need to do this in batches. Pulse until broccoli and cauliflower have the consistency of couscous or quinoa (broccoli will remain slightly more stringy than cauliflower).
- Add broccoli and cauliflower to a large Dutch oven or sauté pan. Add about 1/2 cup water and 1 teaspoon sea salt. Cook on medium-high heat, stirring very often, until softer, but broccoli is still bright green, about 6-8 minutes. Take off the heat and allow to cool. Author’s note: DO NOT OVERCOOK
- Right before serving, add the chickpeas, tomatoes, cucumber, feta, parsley, mint, and red onion. Drizzle on the dressing and mix well. Add sea salt and black pepper, to taste.
- Serve immediately.
Notes
- Do not mix the tomatoes into the tabbouleh until you are ready to serve, or they will render too much juice and the tabbouleh will appear soggy.
Enjoy …&
Be Healthy & Happy!
Caroline
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