The Savvy Girl’s Guide to Healthy Seasonal Eating

If you pay attention to labels in the produce section like you do at Neiman’s Last Call, you’ve probably noticed that “Local”, “Seasonal”, and “Sustainable” have joined “Certified Organic” in the Necessity echelon of our Nutrition Scrutiny pyramid. And if you take the time to analyze the origins of your food, I’m guessing you might also agree that purebred fruits and veggies are worth the pinch in the pocket. So, having squared away that we are on the same page about your grocery shopping habits, here are a few savvy tips to keep in mind next time you cruise the outer limits of Whole Foods (or whichever healthy market you frequent.)


1. Seasonal Eating = Smart Eating

I’m guessing your efforts to consume organic food might coincide with some frame of concern for eating what’s in season and avoiding resource exploitation. So, to be in the know this fall, peruse this list of fruits and vegetables that autumnally thrive. If you’re shopping at a weekly farmer’s market, odds are you’ll most likely get the skinny from the farmer on site that day. However, now you can know what to expect at the market, to plan your menu in advance. Which raises the next savvy point…


2. Sustainable Cooking

It’s one thing to purchase a bunch of seasonal produce, but it is quite another to know exactly how to make them edible and delectable from your own kitchen. That being said, you can never go wrong with a colorful array of roasted vegetables (beets, broccoli, Brussels sprouts, carrot, cauliflower, fennel and squash of choice) seasoned with herbs (rosemary, thyme, or sage). Chop, toss with sunflower oil (or another option refined for high heat – to prevent the oil’s “good fats” from becoming saturated fats while roasting), then add salt and pepper to taste. I throw in garlic and onion, but obviously stick to your preferences. It’s really as simple as that and popping them in at 425 for about 45 minutes, turning occasionally so nothing burns. Have you ever searched Food Gawker for recipes? It is my favorite go-to for online recipe options and debatably more enthralling than Facebook. Renowned bloggers and from all over the world and their beautiful dishes right there for your visual appetite, plus a convenient search bar in the top right corner for specific requests.

WARNING: You will get hungry just by looking at the pictures.


3. Perks of Playing Eco-Friendly Chef

Well, first of all, you know exactly what’s going into your food and thereby exactly what’s going into your bod, so that’s a plus. The produce you’re buying, if it’s local or at least sourced in the U.S., is less likely to be irradiated, and on top of that, buying inside the states means you’re contributing to the movement to make farming a little more people-help-the-people-go-grassroots and less mass-produced-year-round, another plus. With that hippie-crunchy-granola note, we’ll move on.


4. If You Don’t Have Time to Shop…

And things are hectic, but you are really making a concerted effort to cook healthfully instead of nuking sodium-laden frozen pizza every night, consider local produce delivery. Do you live in or around the L.A. area? Try Farm Fresh To You. They’ve got a huge variety of fruits only, veggies only, mixed boxes and sizing based on the amount of mouths you’re feeding – right to your door, as often as once a week or as little as every other week. Not a current Tinsel Town resident? I’m sure you are a crafty search engine user. Search your area for local produce delivery; I’m sure you’ll be able to find an equally convenient option.


5. The Vitamin Count

Cold and flu season are just around the corner, but one of the best things you can do to boost your immunity is consistently eat pesticide-free produce. More fruit + veggies = more vitamins and minerals in your system. More vitamins and minerals = better protection against infection. The digestive biological aspect of that childlike, blanket statement breakdown is chitchat for another time, but if you’re looking for some recommended extrapolation, read up on what this guy has to say. I attended a lecture and conversation session with him a few years ago that was mind-blowing, to say the least.


Holla if you love things that are healthy for you and healthy for the environment!




{Image via Sweet Paul Magazine}

  1. Great article! Eating locally grown produce is also a help to the environment as it takes much less energy/fossil fuels to get the items to grocery shelves.

  2. Thank you for the “Food Gawker” tip. Seasonal is fun because its just about the only “season” we get here in Southern California. “Farm Fresh to You”is great. Just got a delivery this morning. Such a treat!

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