And just like that, winter arrived. Now it’s time to focus on a new level of nutrition: winter fruits (and vegetables!) that are in season. Think root vegetables and healthy comfort foods that warm you from the inside out. Post-holiday frenzy, winter is an opportunity to slow down, get back to basics, and choose foods that feed your soul. In ancient times, people spent their days eating food harvested from nature in front of a fire. Instead of strenuous activity, we enjoyed several months of peaceful rest. Spiritually speaking, winter is a time of self-reflection. It’s a great time for positive change, inspiration, and dreaming of new ideas. Speaking of new ideas, let’s learn about all the winter fruits and vegetables in season. You’ll then be inspired to dig into some winter-themed recipes while adding variety to your fridge.
Ayurvedic winter diet
This time of year, our bodies crave nutritious and filling foods. Hello, this is black bean chili and Thai chicken soup. The cold, dry atmosphere causes our bodies to become dry both externally and internally. Emphasize Kapha foods. It is a warm and fatty food. Ironically, while diet culture promotes raw food and smoothies as a post-holiday detox, Ayurveda promotes the opposite. Nourish your body with warm, cooked foods instead of salads or cold foods. Add extra virgin olive oil, coconut oil, and ghee.
Choose warm or warm beverages (room temperature is fine) rather than cold or icy beverages. Start your morning with a relaxing tea rich in spices such as ginger, cinnamon, fennel seeds, cumin seeds, tulsi, cardamom, pepper, and cloves. Or Camille Styles’ favorite product: Immune Boosters golden milk tea. This delicious and functional latte helps increase body heat and circulation. Soups, dals, chillies and stews are all hearty and healthy meals for winter.
What foods should you eat in winter?
According to Oriental medicineIt’s important to eat locally and seasonally. With that in mind, here are the micro- and macronutrients you should focus on throughout the winter.
- fruit: Dates, figs, tangerines, cooked apples, apricots, lemons
- Green vegetables: Cooked spinach, asparagus, Brussels sprouts, kale
- Root vegetables: Onions, leeks, winter squash, pumpkin, turnips, potatoes, sweet potatoes
- Whole grains: Rice, buckwheat, rye, amaranth, oats
- Healthy Fats: Macadamia nuts, walnuts, cashews, pistachios, pumpkin seeds, ghee, soft cheese, cottage cheese, warm milk, flaxseed oil, olive oil
- pulse: Brown and red lentils, tofu, tempeh, and soybean paste.
- meat: Beef, chicken, lamb, venison
- Hub: Ginger, turmeric, cinnamon, cloves, pepper
Warming herbs like ginger and cinnamon, along with root vegetables and whole grains, contain antioxidants that boost your immune system (important as temperatures drop). Warm proteins like beef or lamb are best cooked slowly and gently. Overall, a diet comprised of seasonal vegetables and fruits, high-quality proteins, grains, nuts, seeds, and legumes is essential for overall health. Eating your protein first followed by your starchy carbohydrates can help manage your blood sugar!
Ground Winter Root Vegetables
It is recommended to eat as many root vegetables as possible during the winter season. Root vegetables are great for grounding because they literally grow underground. As the name suggests, root vegetables have roots that extend deep into the ground. These roots hold the plant in place and provide a strong foundation for growth.
Sweet potatoes, carrots, turnips, onions, parsnips, garlic, radishes, and rutabaga are all root vegetables. It can be prepared as a warm dish throughout the fall and winter seasons, helping to keep you feeling full and energized.
winter fruits and vegetables
You can add seasonal winter fruits and vegetables to your shopping cart in a variety of colors, flavors, and textures. Below you will find 12 fruits and vegetables that are in season in winter and delicious recipes you can make with them.
- avocado
- sugar beet
- Brussels Sprouts
- celery
- Collard Greens
- grapefruit
- kale
- kiwi
- Leek
- potato
- turnip
- winter squash
avocado
Ripe, ready-to-eat avocados usually succumb to mild pressure. The color may be darker, but it’s best to go by feel. The fruit is slightly soft but not mushy. Also, if the stem comes off easily and green flesh is visible underneath, the avocado is ripe and can be eaten. Always check under the stem. If it’s brown, your avocado is likely overripe.
What to cook with avocado?
sugar beet
Small or medium-sized beets are softer than large ones. It should be heavy for its size. If the vegetables are still attached, they should be bright in color and look fresh.
What to cook with beets?
Brussels Sprouts
Look for bright green heads that are firm and heavy for their size. Leaves should be tightly packed. Avoid Brussels sprouts with leaves that are turning yellow, showing signs of aging, or have dark spots that may indicate mold. Smaller Brussels sprouts are generally sweeter and more tender than their larger counterparts.
What to cook with Brussels sprouts?
celery
When buying celery, look for ones with firm, tightly packed stems. You should have medium-thick ribs that are crispy enough to break easily. If the stems feel rubbery, they are no longer fresh. Also, check the leaves to make sure they are not wilted and are bright green.
What to cook with celery?
Collard Greens
Good collard greens are firm and crunchy. This means it is relatively fresh and stored properly. Pick up the green and bend it a little. It should be tight and not loose.
What to cook with collard greens?
grapefruit
Ripe grapefruits have a slightly red color. The darker the color, the stronger the flavor. Look for grapefruits that have fairly smooth and plump skin. It should also feel heavy for its size. This is a sign that the meat is juicy. Grapefruit will keep at room temperature for at least a week. However, if stored in the refrigerator, it can last up to 2 months.
What to cook with grapefruit?
kale
Despite the variety, kale leaves should be firm and dark-colored, and the stems should be moist and strong. Make sure the leaves are not browning or yellowing and have no small holes.
What to cook with kale?
kiwi
Besides avoiding skin blemishes and wrinkles, the only way to choose a good kiwi is by feel. Lightly press the kiwi with your thumb. If you apply a little pressure, the fruit is ripe. If it still feels hard, the fruit is not ready to eat.
What should I cook with kiwi?
Leek
When choosing chives from the market, make sure they have a white neck and dark green, straight, firm leaves. The bulbs should be clean (no cracks or bruises) and the leeks should not be wilted or yellow. The thicker the leek, the more fiber it has. Therefore, it is better to buy thin ones rather than thick ones.
What to cook with leeks?
potato
Choose small, medium, firm potatoes with smooth skin and no bruises, cracks, or sprouts. Avoid potatoes with wrinkled skin, cut surfaces, soft or dark spots, rotten areas (usually the tips), or sunken spots. If possible, buy fairly clean but unwashed potatoes.
What to cook with potatoes?
turnip
Choose the youngest turnips, which have the sweetest flavor and best texture. It must be heavy and hard for its size and must not have any scratches. If vegetables are attached, they should be bright in color and fresh. Turnips can be stored, tightly wrapped, in the refrigerator for up to 2 weeks.
What to cook with turnips?
winter squash
As with all squash, look for one that feels heavy for its size. For example, a ripe delicata squash is yellow with green stripes along the ribs. Be firm. Avoid very colored (unripe) pumpkins or pumpkins with soft spots or holes.
What to cook with winter squash?
