KANSAS CITY, Mo. — Shelly Murray with Your Wellness Connection is a holistic nutritionist and is full of ideas of how people can benefit from seasonal eating.
Benefits of consuming seasonal foods:
- Peak nutrition
- More flavorful
- Most affordable
- Support local farmers
Guide for eating seasonal:
Spring: Focus on cleansing foods such as leafy green vegetables kale, swiss chard, collard greens and watercress
Summer: Focus on cooling foods such as berries, apples, peaches, plums, summer squash, broccoli and cauliflower
Fall: Focus on foods that have warming properties carrots, sweet potatoes, onions, garlic and ginger
Winter: Warming foods with higher fat like fish, chicken, beef and lamb
Kale Salad
Prep Time: 10 minutes Cook Time:
Ingredients:
5 C Kale, stem removed, chopped
1 plum tomato, chopped
1/3 C red pepper, chopped
1/4 C black olives
3 radishes, thinly sliced and halved
2 green onions, sliced
2 TBL raw sunflower seeds
1/4 C Asian dressing
Dressing:
3 TBL lemon juice, fresh
3 TBL water
2 TBL coconut essence liquid aminos
2 tsp extra virgin olive oil
1/2 tsp onion powder
1 garlic clove, minced
Instructions:
- In a large bowl combine kale, tomato, red pepper, olives, radishes, green onion, and sunflower seeds
- Toss to mix
- Pour dressing on and mix again
- Serve
Dressing:
- Put all ingredients in a shaker top bottle
- Shake well
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