It’s easy to get bored with Mexican winter vegetables; Swiss chard, beets, butternut and spaghetti squash, cherry tomatoes and peppers. Greens and squash, rinse and repeat. Making a weekly menu and adjusting your focus may help. I have to remind myself to feel gratitude. Boredom just means that I haven’t tried any new ways to eat the available vegetables.
The majority of my produce has been grown locally and was picked within a couple of hours to days of harvest. When you go to Whole Foods in the U.S. you will find a much larger and expensive selection of produce.
However those fruits and vegetables probably traveled hundreds to thousands of miles before they landed on your plate.
The transportation process robs us of ripe-picked produce and nutrients and the carbon footprint takes its toll on the environment.
It’s All Relative, Others Aren’t as Lucky
When I consider all of this and reframe the situation then I am happy to eat the same healthy fresh foods week after week in new and exciting ways. I’m up for the challenge.
I feel sorry for anyone who doesn’t have access to any fresh produce or is eating a larger variety of warehouse ripened, flavorless vegetables that were picked a few weeks ago.
Cheers for greens and winter squashes.
Deep green leafy veggies provide an abundance of folate, vitamins C, K, A, potassium, magnesium and other phytonutrients. Yellow squashes are filling and help you meet your daily requirement of vitamin A, E and Bs, calcium and manganese.
What’s For Dinner, Doc?
We have been blessed with excellent mild days so the fisherman can bring us delicious yellowtail, cabrilla (grouper) and red snapper; the stars of this week’s healthy menu.
Cabrilla with Lemon and Thai Basil; Saute garlic in olive oil, basil, add fresh fish and cook until just opaque. Deglaze the pan with a squeeze of lemon. Finish with a tablespoon of butter and serve with steamed snow peas and sesame seeds.
Spaghetti Squash and Mushroom Bolognese
Sesame seared yellowtail or tuna. Season fish with sea salt and pepper. Coat with black and white toasted sesame seeds. Briefly sear in hot coconut oil, serve with baked butternut squash and bacon. or Asian zucchini noodles.
Moroccan Chicken and Cumin Carrots, Here’s a recipe for inspiration.