In Season this month – March

Blood Oranges, Carrots, Chicory, Fennel, Kale, Leeks, Passion fruit, Pineapple, Purple Sprouting Broccoli, Rhubarb, Spinach, Spring Onions

Every month I write about the delicious fruit and vegetables that are in season but let’s take a look at some of the benefits of these foods.

Phytonutrients

Plants contain natural compounds called phytonutrients or phytochemicals known to be powerful defenders of health and studies show that eating more plant foods may reduce the risk of chronic diseases such as diabetes, cancer and heart disease.

Phytonutrients also provide functions for the plant itself such as protection from pests.
In the human body the phytonutrients help stimulate enzymes that help the body to boost the immune system, to improve cardiovascular health, to get rid of toxins and to promote healthy oestrogen metabolism.

Not only are fruits and vegetable rich sources of phytonutrients, but also whole grains, legumes, herbs and spices and nuts and seeds.

Eating the Rainbow

These phytonutrients in foods come in all different colours – red, yellow, orange, green, purple and white and in order to promote good health, it is important to eat fruits and vegetables of a variety of colour on a daily basis

The first basic step to develop a healthy way of eating is to start with colour

This month let’s take a look at the benefits of GREEN food.

Childhood memories of ‘eat your greens’ have done a massive dis-service to this group of interesting and tasty foods. Some green foods aid liver health and hormone balance. Cruciferous vegetables like broccoli, Brussels sprouts, kale, bok choy and cabbage are good sources of phytonutrients and are rich in vitamins C, E, and K, folate and fibre.

Green foods include apples, limes, pears, avocado, olives, broccoli, artichokes, cabbage, watercress, kale, spinach, courgette, lime, asparagus, lettuce…the list is very long, so there really are no excuses for not being able to get them on your plate!

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