Tagged "seasonal eating"


Vegan Mango Raspberry Popsicles Recipe

Posted by Amina AlTai on

The thermostat is nearing 90 degrees in the big apple, which means lines for our favorite vegan ice cream spots are getting longer.  But as the temperatures soar and we reach for our favorite sweets treats, how do we balance out our love of frozen yummies and staying healthy?  Using real foods, that's how!

If you've followed this blog for a bit, you'll know, I'm bullish about limiting sugar intake.  And for good reason.  In fact, too much sugar, even fructose in the diet, can makes us moody, foggy brained, hyper and even depressed. A 2012 study by researchers from UCLA found that consuming sugar actually slowed the brain down and impaired memory. High sugar diets can lead to insulin resistance which not only leads to weight gain but can also harm our brain cells. (Lakhan S.E. 2013).  Sugar also has a profound impact on our mood. You may have experienced a real high or even a real low. Excessive sugar consumption can actually lead to depression. When we eat sugar, it causes our bodies to release the mood-boosting neurotransmitter serotonin. Overproduction of serotonin, as a result of overeating sugar, can deplete our stores, which can result in anxiety and depression (Gangwisch, J. 2015).

So, you can see why I try hard to steer myself and my client away from too much sugar.  So, here's my new recipe for sugar-free and vegan mango strawberry popsicles.

Recipe:

1/2 a can of unsweetened coconut milk, full fat

1 cup of frozen mango

1/2 a cup of frozen raspberries, thawed

Instructions:

  1. Place the frozen raspberries in a bowl and set aside for half an hour to thaw.  We want the juice as well
  2. Blend the mangoes and coconut milk in a blender until smooth
  3. Pour the mango mixture into the popsicle mold and place in the freezer for 15 minutes
  4. Spoon about 1 tbs of raspberries (with the juice) into each popsicle.
  5. Place the molds back in the freezer for another 60 minutes until fully frozen
  6. Keep in the freezer until you're ready to serve
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What Fruits and Vegetables You Should Be Eating Now, According to Region

Posted by Julia McVeigh on

Across the United States, Farmer’s Markets are overflowing with delicious fresh fruits and vegetables: We’re talking about uber-ripe berries, fragrant herbs and the biggest damn tomatoes you’ve ever seen. But even if there are consistently “seasonal” produce across state lines, where you live often dictates what fruit and veg should be picking up this time of year.

 

Ahead, we’re sharing our regional picks – and how we like to eat ‘em, too. Read on!

 

Northeast – Arugula

Shopping in Maine, New Hampshire and Vermont? Opt for spicy, bitter arugula, which is still in season in these more northerly states. Loaded in Vitamins A and K, plus folate, arugula is a very protective food, helping to fight inflammation, promote ocular health and even lower your risk for cancer. We love noshing on arugula in a simple salad with fresh lemon and, if you’re okay eating dairy, some shaved Parmesan cheese.

 

Mid-Atlantic – Strawberries

In states like Maryland, now is the time to grab your strawberries – they’re just coming into season. These juicy, antioxidant-rich beauties are fantastic sources of Vitamin C, plus are great choices for a bit of sweetness for those of us who are dessert addicts. We love eating them on their own, adding them to baked goods or pairing with some coconut yogurt for breakfast. Yum.

 

Southeast – Peaches

Dining in South Carolina? We have two words for you: PEACH SEASON. Yup – the golden child (or… fruit) of Southern cooking is coming into season and it’s time to stock up. Like strawberries, peaches are loaded in antioxidants and are deft at fighting free radicals, the nasty buggers that cause things like oxidative stress and cell breakdown. In terms of preparation, we love pairing sweet peaches with something savory, like a pork loin; we’ve also been known to blend them up with coconut water to spritz on as a free radical-fighting facial toner. Seriously, trust us on this one.

 

Southwest – Tomatillos

If you’re in New Mexico, you eagerly await the onset of tomatillos each season. Come mid-June, you can start shopping for these regional delights, which happen to pack a potassium punch, plus are strong sources of fiber and manganese. Use ‘em in vibrant salsas and aromatic stews all through summer and into the fall.

 

Northwest – Cherries

Shopping in Washington State? Pick up some blood red cherries, one of our all-time favorite fruits over here on team BHH. Similar to other berries, they’re loaded in antioxidants and are filled with flavonoids, the most potent of all free radical fighters. We’re all about snacking on these puppies straight, but keep in mind they do contain a fair amount of fructose per serving, so don’t feel liberated to eat the whole box in one sitting.

 

Midwest – Carrots

Sure, potatoes and sweet corn are just coming into season, but if you’re in Iowa, opt for the less starchy selection of fresh carrots. Infinitely snack-worthy and endlessly versatile, carrots are a fine source of beta-carotene and fiber (and when consumed, beta-carotene converts in the body to Vitamin A, the nutrient responsible for maintaining eye, skin and neurological health). We love pairing carrot with fresh ginger for a healthy soup or whipping up this salad from our fave spot, ABC Kitchen.

 

 

 

 

 

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