Aug. 2014 Book of the Month – Eating on the Wild Side

The Clean Eating August 2014 Book of the Month is Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson. I give this book FIVE strawberries- an absolutely fascinating book.Screen Shot 2016-06-24 at 5.28.40 PM

Robinson examines the varieties of foods to determine which foods and which varieties are the healthiest. She also looks at the healthiest methods for preparation and when certain food need to be prepared in order to obtain the most nutrients.

When I first worked at the farmer’s market for Tomatero Organic Farms I remember learning about the three varieties of strawberries that we sold, Albion, Seascape, and Chandler. Each day customers would come up and ask about the berries and be shocked to learn that there was more than one type of strawberry. I would always explain that just like apples, all produce has multiple varieties. However, when we shop at the grocery store they generally only have one type of variety. The varieties that are chosen for grocery stores are varieties that ship and travel well, last a fairly long time, and that look appealing to customers. You might think that all produce should look appealing, and I agree, but let me give you one example. The Rosas variety of strawberry (another variety that Tomatero has sold over the years) is a pink berry. Most customers think it is underripe because it is pink, but that isn’t the case, that is just the characteristics of that variety type. That is just one example of how certain produce doesn’t fit our “standards” of looking appealing. [These are my very favorite Strawberry variety, by the way. If you find them, I highly recommend that you try them.]

In Eating on the Wild Side, You’ll learn that sweet potatoes aren’t in the potato (nightshade) family but in the morning glory family, that drinking a glass of beet juice FullSizeRenderbefore a run will help you run longer (due to the naturally occurring nitrates), that the outer leaves on lettuces are the most healthy because they make the most chlorophyll, and that broccoli loses most of it’s phytonutrients within 24-hours of harvest – so grow your own or shop at the farmer’s market and look for it on ice.

There’s about million more gems like these in the book, so take a look for yourself and learn how to eat on the wild side.

Hugs & Health <3,

Katie

 

 

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In Season, in June

Well, this post is later than I had planned, but better late than never! Summer is in full swing here in Northern California and it has been quite warm. School is out, the days are long, sunny, and beautiful, and the bounty of produce options leaves me like that heart googly eyed emoji. IMG_5957

Now we have herbs like basil in season. And. Then. Blueberries. I literally can’t get enough of them. Next up is corn. I know most people LOVE corn, and I while I do like it, I almost never eat or buy it. If I do, it absolutely must be organic. Once we went paleo, it was one of those things that I just didn’t feel the urge to splurge. I am also very excited that it is now raspberry  and nectarine season. And that summer squash will be coming to a zoodler near you! Here is the Spiralizer that I use to turn my zucchini into “noodles”:  Tri-Blade Vegetable Spiral Slicer, Strongest-Heaviest, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals.

Happy June! Enjoy the bounty from the farmer’s market!! Or join a CSA!

Hugs & Health <3,

Katie

In Season, in May

May is the first sign of summer produce. It makes me extremely hIMG_5956appy so see summer produce. For me, it’s the berries that are the most exciting. I could eat a pint of strawberries every day. And actually, I pretty much do. ;-). My husband loves when cherries are in season and it is a pretty short season. I try to buy them for him often during May and June. I have never bought rhubarb, so it should go on my list of things to buy and cook with.

What are you most excited for?

 

Hugs & Health <3,

Katie

 

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

In Season, in March

Happy March!

March is one of my favorite months because SPRING officially begins and because my birthday is in March. 🙂 As for what’s in season in Northern California in March, I wish there were fruits that were in season besides citrus fruits, but there aren’t so I’m enjoying the citrus. March is officially asparagus season in most of North America. After reading Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life I decided that I would only be eating asparagus during the late winter and early spring. It’s what I’mIMG_5954 most excited for this month! Bring on the stinky pee!! What seasonal produce are you going to enjoy in March?

Hugs and Health <3,

Katie

This comes from The Young America Creative out of San Francisco.  www.thisisya.com 

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