Eat Your Veggies!

It’s August and the harvest is huge. Dig in and reap the mind body benefits.

According to SeasonalFoodGuide.org, the following foods are in season in August in Colorado: apricots, arugula, beets, bok choy, broccoli, cabbage, carrots, cauliflower, celery, celery root, chard, chicories, chili peppers, collard greens, corn, cucumbers, eggplant, endive, fennel, green beans, green onions, kale, leeks, lettuce, lima beans, mushrooms, mustard greens, okra, onions, parsnips, peppers, potatoes, purslane, radicchio, radishes, rhubarb, shallots, spinach, sprouts, yellow squash, sunchokes, sweet potatoes, tomatillos, tomatoes, turnips, and zucchini.

SO. MANY. VEGGIES.

Here’s how to take advantage of the season’s bounty and feel incredible while eating the rainbow.

Eating locally and therefore seasonally brings diversity to your plate. If you keep it seasonal, you’re rotating through veggies in their peak. They are nutritionally more powerful, have more intense taste and are interesting because you haven’t been eating them for months on end. They are front and center in the produce aisle, promoted at the grocery store and what is on sale. Seasonality brings interest, taste and sale prices. It’s a win-win.

Veggies that are fresh don’t need a lot of prep. Their flavors are intense, so you don’t need to fuss much. I serve them raw or in a quick sauté with olive oil, salt and pepper.

This time of year, I love a crudité. A bounty of different veggies surrounding a good dip. Great for an appetizer, a bridge to dinner or a first course instead of a salad. It’s nice to celebrate the delicious flavor and not turn on the oven.

Here are a couple of my favorite dips, but I’ve also been enjoying a store-bought lemon hummus as well as simple fresh guac.

A Hutchinson family favorite

1 jar of small white navy beans, drained and rinsed

1 scallion, chopped

1 tbsp oregano

1 small garlic (optional)

½ cup olive oil

sea salt and pepper to taste

Blend in blender until nice and smooth.

From Amelia Freer, Cook. Nourish. Glow.

10 almonds, soaked

Small bunches of cilantro, basil, parsley and tarragon, leaves picked and stalks set aside (really, any fresh herbs will do)

1 small garlic clove, peeled and sliced

sea salt to taste

½ cup olive oil

Blend in blender until nice and smooth.

We are supposed to get six to nine servings of veggies every day for optimal health. That is a lot of veggies and more than most people get—for sure. In my house, as my kids were growing up (but this definitely applies to adults as well), we’d play the “how many colors” game. How many different colors/veggies did you eat today? It really helps to pay attention to the numbers. It makes us grab a carrot to dip instead of a cracker. Give it a try!

For more help with increasing your veggie intake, more recipes or a family nutrition makeover, book a free phone consultation and let’s get started!