Just like the seasons change, so does our palate. Nutritionally, we shouldn’t be eating the same thing day in day out. Eating a varied diet in line with the changing seasons is not only a great excuse to experiment in the kitchen, but it also provides a number of benefits including:
Supporting your body’s needs
It is no mistake that in Winter we have a number of citrus fruits such as oranges and kiwi fruits which are high in vitamin C and naturally help our immune system fight off colds and flus. Likewise in Summer, seasonal stone fruit provides us with extra beta-carotene which help protect us against sun damage and the abundance of sweeter fruit and vegetables available helps us to naturally maintain energy levels during the hot weather.
It’s cost effective
Food, which is available in season, is much more affordable for consumers; therefore saving you money at the checkout. Beware, much produce in the supermarket and green grocers is imported so we often see produce available all year round. Look for produce which is grown in Australia, or better yet source a nearby farmer’s market and do the bulk of your shopping there. By shopping at the market you are not only guaranteed that you are eating seasonally, but as an added bonus you will be supporting local farmers and producers.
It tastes better
Food is an essential ingredient in our lives, therefore it is important that it tastes good! Fresh foods have their full flavour and nutritional value intact, another reason why eating seasonally is so important. Think of the differences in tomatoes when they are season compared to when they are not! The taste speaks for itself.
To download our handy Seasonal Produce Guide, click here. It’s a great resource to print for the fridge as a gentle reminder each day. Hit forward and share with a friend!
May I please ask a question – maybe silly, but quite confusing. We try to eat seasonally and agree it makes a major difference. Though must confess 3 months without tomatoes arrgghh – hard yards LOL!! So, how do we fair with garlic? It is not seasonal in winter (here in Australia) and so many recipes include it. I am not looking at it from the point of being fresh therefore more nutritional but from the perspective that our bodies require different foods for optimum health and vary for each of the seasons (hope I am making sense). Thanks for any assistance.
Aim for 80/20 – mostly seasonal then some of your faves thrown in at 20% of your total food intake.