Eating with the Seasons

By June Rousso
June Rousso
June Rousso
I am a New York State licensed psychologist and a nutritional consultant with an M.S. degree in holistic nutrition. My interests have expanded over the years to the field of nutrition, which I often integrate in my work as a psychologist. I love to write and educate people about nutrition so that they can make more informed choices about their health. I believe that dietary and lifestyle changes are so important in our lives to support a healthy lifestyle.
October 8, 2014 Updated: October 8, 2014

The earth has provided us with an abundance of fruits and vegetables, and modernization has given us out-of-season produce year round. Sounds good, but there are many benefits to eating with the seasons. Starting the food cycle in spring, it is a time of cleansing and rebirth. There is nothing more cleansing than fresh organic greens to purify the body. Sour flavors, such as lemons and limes, support the spring cleanse by helping to stimulate the liver and promote detoxification. The bitter flavor associated with greens help to support the heart.

As summer draws near, it is time for cooling foods from fruits and vegetables. In the fall, we need more concentrated fuel, which we get from cooking our food. In the winter, it is natural to crave animal food to feel solid and insulated. Vegetarians can incorporate oils, proteins, and nuts into their diets during the cold months. Extra virgin olive oil, coconut, and flax seed oil are rich sources of fat high in omega-3 fatty acids. Processed oils are more damaging to our health.

Seasonal foods have the best nutrients, the highest enzyme levels, and the most vitality as compared to produce that is out of season. Be cautious with raw foods, which are more cooling, and can be too cold during the winter. There is a time and place for everything, and raw foods are best consumed in warmer weather when our bodies need to cool down. Practically speaking, eating seasonally is more economical, involves less transportation expenses and pollution, and less treatment with pesticides. As we become more aware of our environment, these practical considerations are of great importance.

Now that fall is upon us, there are a host of fresh fruits and vegetables in season. Among fall favorites are apples, arugula, beets, broccoli, cabbage, carrots, grapes, mushrooms, pears, pumpkins, among many others. I hope that you consider the benefits of seasonal food and make use of the seasonal food chart available at:

http://www.guardian.co.uk/lifeandstyle/2008/oct/07/seasonal.food.chart – It is well worth some space in your kitchen.

“Let food be thy medicine and medicine be thy food.”- Hippocrates