I try to east as “seasonally” as possible. To me, eating seasonally involves opting for in-season, local produce whenever possible. This saves money, supports local farmers, and is healthier since foods that are at the peak of freshness have more of their nutrients preserved.

Here is what’s in season for the remainder of winter……

FRUIT

Avocado - High in healthy fats, vitamins C, E, K,. and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium.

Mango - (while not seasonal to Utah, it is seasonal in warmer climates so the Mango you see in the grocery stores right now will be at peak ripeness and nutrient value). - Good source of vitamins A & C…also contains folate, B6, iron and a little calcium, zinc and vitamin E.

Kiwi - Full of vitamin C, vitamin K, vitamin E, folate, and potassium.

Grapefruits - immune booster, high in vitamin C.

Bananas - high in potassium, vitamin C, and fiber

Lemons/Limes - High in Vitamin C

VEGGIES

Asparagus - Good source of finger, folate and vitamins A, C, E and K.

Beets - High in fiber, folate, and vitamin C.

Potatoes - Full of vitamin C, potassium, and vitamin B6.

Rutabagas - Excellent source of potassium, calcium, magnesium, and vitamins E and C.

Turnips - High in vitamin B and C.

Winter squash - High fiber, low-cal, good source of beta carotene.

Celery - Low-cal, high fiber, high water content.

Carrots - Good source of beta carotene, fiber, vitamin K, potassium, and antioxidants.

Mushrooms- Only natural food source of vitamin D.

Broccoli - Great source of vitamins K and C…also a good source of folate, potassium, and fiber.

Cabbage- Full of vitamins K, C, and B6.

Bok Choy- High in vitamin C, vitamin E, and beta-carotene.

Sweet Onions- High in vitamin C, B6, iron, folate, potassium and biotin.

Here is a super easy and yummy for a beet hummus to utilize these delicious Winter fruits and veggies.

GET EVEN HEALTHIER!

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