Wednesday, March 12, 2014

Eating With The Seasons: Part 1


Eating With the Seasons: A 3-part series of Winter Recipes that will Warm & Nourish You

All it takes is a change in the color of the leaves or a nippy, fall-like breeze in the air for the seasonal buzz to begin. Before we know it, pumpkin spice lattes, warm apple cider, and corn roasted on the grill are all around us. As the weather gets colder still, peppermint mochas and roasted hazelnuts take center stage. 

Over time, we seem to have lost touch with the Earth’s natural cycles. The changing array of wonderful foods and flavors available each month of the year provide built-in variety to our diets. Do you know what foods are most abundant during the winter months? Prepare to learn how eating with the seasons can improve both the state of your health-and your wallet! Over the next week, 3 winter recipes-and their nutritional merits, will be showcased to get you started.

Beets, which grow well in the cool spring and fall temperatures, are in season from June through late October. Rich in the phytonutrient betalain, beets are a powerful antioxidant, anti-inflammatory, and detox agent. Beets are a good source of fiber and low in calories. One cup of fresh beets has only 60 calories, 0 grams of fat, 4 grams of fiber, 13 grams of carbohydrate, 9 grams of sugar, and 2 grams of protein.

Besides steaming or roasting, beets can also be pureed in a food processor to make this delicious and seasonal hummus recipe adapted from The Primalist. 

 Beet Hummus
  • 3/4 pound beets, roasted in foil for 1 hour @ 400 degrees and then peeled
  • 3 tablespoon sesame tahini
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil, plus extra to garnish
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • Sesame seeds for garnish
  1.  Combine all ingredients in food processor and process until smooth. 
  2. Transfer to a small serving bowl. Drizzle with olive oil and sprinkle with sesame seeds.  
Guest post by Melissa!
Melissa, a senior dietetics major and varsity athlete at Miami University, has been interning at Grass Roots Nutrition since October. She views food as fuel, but enjoys showing people how to make healthy real food menu items that taste delicious as well. 

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