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July 2, 2016

21 Comments

Seasonal eating is how we are supposed to eat and as I love the art of cooking, it is something that I try to do regardless of what is available in the local grocery store.

While you can pretty much get any ingredient at any time of the year these days, eating food, such as fruit and vegetables only when they are in season is a great way to add a wider variety of food into your diet. Furthermore, you have a better chance of eating high quality and more nutrient dense ingredients because they haven’t been ‘frozen in storage’ or shipped internationally.

On an even better note, it is very likely that you will save money, as out of season ingredients generally have a price hike due to the cost of shipping them in.

Here are my favourite ingredients to cook with in winter:

  1. The humble spud

Potatoes, when cooked and cooled become a form of resistant starch.vWe are unable to digest resistant starch, instead the starch (fibre) gets sent straight to our colon to feed our resident bacteria. As an added bonus, we may only receive as little as 50% of the calories from foods high in resistant starch.

Other forms of resistant starch include, cannellini beans, green bananas, cooked and cooled rice/pasta and potato starch.

  1. Mushrooms

Mushrooms are traditionally believed to have immune stimulating properties and are rich in fibre. There is a current swing towards ‘flexitarian’ eating and mushrooms are undoubtedly a healthy way to have equally satisfying meatless meals, some of my favourites include ‘mushroom meatloaf or mushroom bolognese on zucchini noodles’

  1. Cauliflower

This is a great vegetable to use during winter as it is rich in vitamin C and fibre. It is also lower carb than traditional comfort foods and can be used in replace of rice or potato. For a yummy twist on traditional pizza, you can even try making a cauliflower pizza base!

  1. Brussel sprouts

Brussel sprouts belong to the brassica family of vegetables and are rich in compounds, which support our body’s natural detoxification processes. Brussel sprouts are also rich in fibre and therefore keep us feeling fuller for longer and less likely to seek out comfort foods.

  1. Beetroot

Beetroot is traditionally believed to support the livers detoxification processes. During winter detoxification is important because winter brings about an influx of bacteria. Beetroot is also rich in antioxidants which may be used to help build a strong immunity.

What winter vegetables are your favourite? Please share in the comments below.

Image courtesy of Shutterstock.com

By celebrity chef and nutritionist Zoe Bingley- Pullin

  • I would add pumpkin. There are so many great ways to use it in the kitchen. Pumpkin and bacon soup remains my favourite!

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  • I love beetroot, pumpkin and cauliflower all year round but especially in winter. I use them to thicken casseroles and even soup.

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  • I love mushrooms, peas and pumpkin in the winter months.

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  • We regularly include potatoes (cooked any number of ways), broccoli, cauliflower, zucchini, carrot, pumpkin and sweet potato during winter. Oh and red capsicum. I can steam, bake, roast, cook these any way. And, they’re all easy to throw into any slow cooker meal.

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  • nothing beats home grown produce-they always taste far superior to the shop brought ones.

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  • We love our veggies and eat all of this list. Mushroom is my favorite and personally I’m happy to skip potato’s but my family loves them. Curly kale, spinach and celeriac are also a lovely winter vegetables.

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  • i love mushrooms and beetroot the best off this list.

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  • Apart from the beetroot, the rest of these are heavily featured on our meal planner

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  • I really enjoy all these winter vegetables.

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  • Love all of these foods and eat all during Winter. Beetroot is kept for the warmer months. Spuds and mushrooms would be favourites!

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  • Not sure which state this was written in. In Adelaide beetroot is normally harvested in Summer. If they are sold in Winter it means they have been in cold storage. Many market gardens have the facilities to keep some of their produce in coolrooms for several months.

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  • I eat all of those listed, plus still have stir fries with Bok Choy as we grow it all year round. Still have salads, and often have complete vegetarian days with just vegies and no meat.
    Beetroot is my favourite vegetable, I think. I bake eat, make a soup with it, and eat it raw grated over a salad. But parsnip is another favourite. Often make a soup with veg. parsnips, swedes, turnips, carrots, beetroot, cauliflower in chicken stock with a couple of handfuls of pearl barley – just delicious.

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  • Other than Brussel sprouts (I do try!) ???? We do use the rest. I put whole beets in my slow cooker casseroles or roast them in the oven.

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  • l love cooking with mushrooms,last night had them in my stir-fry,delicious!

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  • oh I dont eat beetroot but the health properties of this sounds like something I should try during winter – thank you for an informative article

    Reply

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