Well, it might not be safe to say, but I am going to say it anyways: perhaps our days of wearing shorts are coming to an end. While we may have a few more days of fun in the, the inevitable rain of the West Coast is sure to bless us with it’s presence on a more permanent basis sooner than later.
For many of us this means getting bummed out, curling up on the couch with a box of wine and a heavy heart while bingeing on Netflix. When it comes to food, we have a similar pattern as well. Some of us tend to just give up and trade in those summer salads in favour of junk food, because red wine pairs well with cheesy poofs, sadness and elastic waistbands.
Keeping with the seasons when it comes to eating is always a great idea because it helps us to keep local and be more connected with nature and the food we eat. As our weather changes, so does the produce that is available to us. This gives us a chance to mix things up and makes it pretty exciting to experiment and explore some of the new yummy, nutrient-dense food that’s up-and-coming this season.
It’s time to get excited about the colourful, flavour-packed September fruits and veggies. Check out some facts about the great things that are coming this month.
Artichokes
Most of us know a good artichoke dip when we taste one; usually it comes in a great cheesy goodness that soothes your soul and sadness. But in its less cheesy form, artichokes are also high in fibre, antioxidants, have brain and cognitive benefits and will help out the health of your liver.
Onions
Great for your intake of vitamin C, folate, potassium and copper. These lovely balls of fun are great for bone density, cardiovascular health and have antibacterial properties. Onion fun fact: the outer layers are more nutrient dense than the inner layers, so don’t over peel!
Beets
These purple coloured root veggies are packed with antioxidants, vitamin C, magnesium and iron. They are great for your blood and your nervous system. Enjoy them steamed, roasted and even raw. The world is your oyster, your very purple oyster. I suggest you don’t wear white.
Spinach
Rich in many vitamins and minerals, so much in fact that some have said that half a cup of raw spinach actually equals one to five servings of fruits and veggies (this doesn’t mean to stop all other foods). You can steam, eat it raw, bake it into something, the possibilities are pretty vast. Also you get to have the sex appeal of Popeye.
Kale
I’m sure by now we are all experts on kale, but did you know that it has more vitamin C than an orange, which we place such value on as our top source for vitamin C. Well now you can eat kale for whatever ails ya. It’s great sautéed, baked and made into chips, I have added it to soups and even salads for an extra nutritional kick, and of course smoothies.
Recipe: beet risotto
Ingredients:
• 2 beets, shredded
• 2 tbsp butter
• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 3 garlic cloves, crushed
• 1 shallot, sliced thinly
• ½ cup dry white wine
• 1 tsp dried thyme
• ½ tsp cracked black pepper
• A pinch of Himalayan salt or sea salt
• ¼ cup Parmesan cheese
Directions:
1. Melt butter over medium heat in a medium-sized saucepan.
2. Add beets and onion, stir to allow the onion to caramelize.
3. Mix in the rice, and wine and stir for about 2 minutes.
4. Stir and simmer while slowly adding broth a half cup at a time until you have used up all the liquid. Keep stirring so the rice doesn’t stick to the bottom of the pan.
5. Simmer and stir until the rice is tender and the risotto is creamy (all together it may take up to 15 minutes).
6. Season with salt and pepper and stir in Parmesan cheese. Serve while it’s still hot.
