To enjoy the full nourishment of food, you must make your menu a seasonal one. In different parts of the world, and even in different regions of one country or even one state, seasonal menus can vary. But here are some overriding principles you can follow to ensure optimal nourishment in every season:
- In spring, focus on tender, leafy vegetables that represent the fresh new growth of this season. The greening that occurs in springtime should be represented by greens on your plate, including Swiss chard, spinach, Romaine lettuce and other spring greens.
- In summer, stick with light, cooling foods in the tradition of traditional Chinese medicine. These foods include fruits like strawberries, apple, pear, and plum; vegetables like summer squash, broccoli, tomatoes, and corn; and spices and seasonings like peppermint and cilantro.
- In fall, turn toward the more warming, autumn harvest foods, including carrot, sweet potato, onions, and garlic. Also emphasize the more warming spices and seasonings including ginger, peppercorns, and mustard seeds.
- In winter, turn even more exclusively toward warming foods. Remember the principle that foods taking longer to grow are generally more warming than foods that grow quickly. All of the animal foods fall into the warming category including fish, chicken, beef, and lamb. So do most of the root vegetables, including carrot, potato, onions and garlic. Eggs also fit in here, as do corn and nuts.
In all seasons, be creative! Let the natural backdrop of spring, summer, fall and winter be your guide.
(Excerpt from The World's Healthiest Foods)
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