Eat seasonal for a more sustainable diet

Eating more seasonal fruit and vegetables has become an increasingly popular message to improve the sustainability of our diets. We are in the beginning of August, a month filled with amazing seasonal veggies and fruits, packed with antioxidants, vitamins and great taste!

1. Artichoke

The artichoke is perhaps most used canned, but is just as good – if not better – cooked fresh. You can boil, braise, stuff and bake but also grill and steam the artichoke.

Steaming is the most popular cooking method and usually takes 20–40 minutes, depending on the size. Keep in mind that both the leaves and the heart can be eaten.

This delicacy is not just tasty and beautiful to look at, it is also very healthy. Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.

2. Rhubarb

Amazing in pies and great as a chutney. Rhubarb is a vegetable known for its reddish stalks and sour taste.

The vegetable is not especially rich in essential nutrients, and its calorie content is low, however, it is high in antioxidants, Vitamin K and fiber providing similar amounts as oranges, apples, or celery.

Rhubarbs is a vegetable but is often considered a fruit due to its sweet and sour taste. With that said, it is just as good savoury as it is sweet.

When consuming Rhubarb, remember to not eat the leafs, just the stems. The leafs contain high levels of a poisonous chemical called oxalic acid.

3. Tomato

Tomato, a vegetable we all love and consume the year around. However, the official tomato season is now in August.

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.

They are also a great source of vitamin C, potassium, folate, and vitamin K.

Despite botanically being a fruit, it’s generally eaten and prepared like a vegetable. It comes in different shapes, colours and sizes.

4. Pumpkin

The pumpkin, also known as Squash – is a plump, nutritious orange vegetable, and a highly nutrient dense food. It is low in calories but rich in vitamins and minerals, all of which are also in its seeds, leaves, and juices.

There are many ways to incorporate pumpkin into desserts, soups and salads. The pumpkin seeds are also very tasty and high in protein and can be used in salads or just as a snack. I love to roast pumpkin the same way I roast potatoes or sweet potatoes. The peel is hard and is recommended to be peeled of before cooking.

5. Cauliflower

Eating more plant foods, such as cauliflower, has been found to decrease the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.

This vegetable is delicious both fresh and frozen. The latest trend is to use cauliflower as an alternative to chicken wings, or “bluffalo wings” as they are called. Besides this cauliflower is great för roasting, as a paleo pizza crust or just steamed.

One cup of raw cauliflower will provide:

  • 77 percent of daily vitamin C needs
  • 20 percent of daily vitamin K needs
  • 10 percent or more of daily needs for vitamin B 6 and folate

It also contains smaller amounts of thiamin, riboflavin, niacin, pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, and manganese.

By Team Signature Reports
By Team Signature Reports