The 52 New Foods Challenge – Zucchini

The 52 New Foods Challenge Food of the Week: Zucchini

Again, I find myself behind!! 😦 but I’ll be catching back up over the next few days. In my opinion, it’s a bit early for zucchini to be listed here – it’s not typically “in season” until late spring or early summer in most paces in the US, so I won’t be buying any until it’s at my farmers market. Anywho, besides sautéed as side dish and ZOODLES (zucchini noodles), paleo zucchini muffins are my favorite way to eat it! I love Danielle Walker’s recipe! Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great Oh and zucchini chips are pretty BOMB!

Food Facts:IMG_4433

  • Squash blossoms are used commonly in Italian cooking
  • Summer squash isn’t as rich in nutrients as winter squash because of the high water content (81%)
  • They are very low in calories
  • Good source of vitamin C, potassium, and carotenes
  • Squash has Anticancer effects – prevents cell mutations
  • It’s great to consume squash in the summer because it helps prevent dehydration and the carotenes help protect against sun damage (Nature is so smart!!)
  • Small to medium sized squash will have a superior flavor to really large squash
  • It does contain high levels of oxalates, so if you have a history of oxalate containing kidney stones, avoid over consumption.

From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee and Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno

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The 52 New Foods Challenge – Asparagus

The 52 New Foods Challenge Food of the Week: Asparagus

The first spring food for our challenge! (That puts me at least a couple week behind!) Jennifer Tyler Lee suggests roasting asparagus or adding them to a frittata. A couple of weeks ago, when I found them at my favorite vendor at my local farmers market for the first time this season, I decided to make cream of asparagus soup. The recipe I had called for heavy cream, but I decided to paleo-ify it by using cashew cream instead. It was great! I’ll be making it again!asparagus(2) 2 -1500px

Food Facts:

  • The season generally starts in March and only is a few months long, so I rarely buy asparagus after spring is over
  • Asparagus is best cooked and served as soon as it is harvested, so growing your own is highly recommended. When purchased from the farmers market or store, cook within a few days
  • Shorter spears are up to ten times sweeter than spears that are 10+ inches long
  • Cooked asparagus is more nutritious than raw and steaming is the most nutritious way to cook it
  • Purple asparagus is more nutritious than green asparagus
  • Member of the lily family
  • Good source of vitamins A, C, and K, and potassium, folate, thiamine, riboflavin, manganese, and copper
  • Good source of fiber
  • Includes antioxidants lutein and beta-carotene
  • Considered to be a good prebiotic. Our digestive systems are home to billions of bacteria (when they are functioning well, that is) and the bacteria colony needs to prebiotics to thrive
  • Because of their high fiber content, they help to lower cholesterol
  • Asparagus has been shown to suppress the growth of liver cancer cell

From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, and Superfoods: The Healthiest Foods on the Planet
by Tonia Reinhard

 

Photo Credit: Laci Smith https://www.instagram.com/laciphotography/

In Season, in April

April is here and that means that STRAWBERRY season IMG_5955is upon us. This means that I will be eating as many strawberries as I possibly can from now until about October.  Here is a list of what is in season in April (in Northern California). This calendar is brought to you by The Young America Creative out of San Francisco.

What are you looking forward to in April?

Hugs & Health <3,

Katie