Eat Now, Reap Later
Did you know that the foods you choose in this Summer season can protect your health in the coming Fall and Winter? Who knew that seasonal colds and flus may be prevented or even avoided?
To prevent the seasonal coughing, hacking, runny or stuffy nose, puffy eyes, just follow a few nutritional guidelines this Summer. Eating plenty from these food groups will support your body’s systems in future seasons, so that you feel stronger, leaner, more energized and clear- headed. Plant-based menus also reduce cravings for the man-made, processed foods.
Include these garden-fresh-summer-foods for optimal health and vitality:
• Dark, leafy greens and sprouts, in salads, wraps, tacos and smoothies
• Berries, as toppings (cereals or salads), blended in smoothies, or desserts
• Water, water, water! Hydration supports complete digestion and elimination as well as improving your circulatory system (blood is 92-per cent water).
Including this season’s lighter, juicier foods will improve the intestinal mucosa in your digestive system so that you reduce or prevent gastric upsets. When following a more natural approach, the focus is not on avoiding the unhealthy foods, but including more of the healthy, nourishing foods that support all the body’s systems. Your body will tell you what it prefers––and what it rejects–– and what makes you feel healthier. Listen up in the Summer so you’ll feel better in the next season.
Here’s one of my favorite Summer produce recipes that supports my health now:
ARUGULA SALAD WITH HONEY-DRIZZLED PEACHES
Total Time: 20 Minutes
1⁄4 cup finely chopped toasted pecans
1⁄2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 4-oz. log goat cheese
6 cups baby arugula (about 4 ounces)
1 tablespoon extra-virgin olive oil
Zest and juice of one lemon
4 ripe but firm Colorado peaches, halved and pitted
4 tablespoons honey
· Place pecans in a shallow dish. Season with 1⁄4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.
· Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1⁄4 teaspoon salt and pepper.
· Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with one tablespoon honey.
Savor the flavors of the season!