There’s
something about September that always seems to signify the beginning of a new
year and a fresh start.
In the nutrition world, September, and back-to-school season opens the floodgate of conversation to be
centered on back-to-school lunches and the best way to nourish those thriving young minds.
As we transition into autumn, it also shifts the focus of family
meals to become more centered on wholesome, comfort foods. This
transition is one that both Lisa and I embrace whole-heartedly because it helps
put our bodies in tune with the shift of the seasons.
Yes, it’s true that the
stereotypical Southern California diet consists of raw salads, lots of fruit
and avocados – which are ideal light fare for when we’re living in temperatures
that exceed 100 F. But, as the climate cools (even if it’s ever so slightly),
there’s something incredibly nurturing about sharing a warm dinner with the
people you love.
Even the foods in season this time of year are
perfect ingredients for comforting meals. They include:
asian
pears, chili peppers, corn, eggplant, grapes, okra, peppers, persimmons,
tomatoes, and tomatillos.
Eggplant is one of our favorite foods. Because of its versatility, it’s great as a side dish by itself
or used as an ingredient in a variety of Middle Eastern and Indian dishes. Eggplants
contain two naturally occurring compounds, phenolics and anthocyanins – the
latter being responsible for giving eggplants their deep purple hue. Both
compounds may have antioxidant and anti-aging benefits and may help with
memory, urinary tract health and reduced cancer risks.
Peppers (especially
the hot ones!) not only add a lot of flavor to your cooking, they can be great
for your health. Hot peppers are a concentrated source of capsaicin, which
studies suggest has cancer-protective, anti-inflammatory, and pain-reducing
effects. Preliminary research also indicates that capsaicin may act as a blood
thinner. So next time, say "yes please" to adding a little extra spice to your dinner.
Tomatoes, even the
canned ones, are the perfect healthful addition to any kitchen or pantry. They
are jam-packed with nutrients, filled with Vitamins C, A and K and are a
precious source of lycopene – the compound that gives tomatoes their color.
Since ripe, fresh tomatoes are perishable, canned tomatoes are a good
substitute. When you cook tomatoes, or when they are mildly processed, such as
in the case of the canned version, lycopene becomes more available to your
body. And there are a lot of perks to getting your lycopene. Scientists have
linked this powerful antioxidant to a laundry list of health benefits such as
improved heart and bone health, improved cholesterol and blood pressure levels,
reduced inflammation, and prostate cancer prevention.
These
seasonal tips & recipe were featured in last month’s
Health
& Family Guide for
The Santa
Clarita Valley Signal.
For
more “In Season” tips & recipes, pick up the next issue of
The
Health & Family Guide on October 19th.
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