What to Eat: January | Nourish
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What to Eat: January

Posted: Wed, 18 January 2017, 12:44

A new year means an abundance of new food coming into season. Is your new year’s resolution to eat more fruit and veg? Maybe it’s to make some better food choices? Sometimes it can be tough to know what’s tasty and nutritious to eat now when supermarkets stock most fruit and veg all year round. A simple habit you can pick up for your new year’s health kick, is to choose to eat what’s in season. Why is this important? Food that is in season is generally at a point where it is highest in its nutrients and flavour. So with that in mind, here are my top picks for this January’s seasonal fruit and veg.


1. Kale

Groovy Kale. There was a lot of hype about kale in 2016. Some people swore an addiction to it for brekkie, lunch, and dinner, while others forced it down in the hope of being seen by their friends as some sort of health guru. The truth is, many people secretly hate kale due to its chewy texture and mild flavour, but really kale can be pretty darn tasty!

My favorite way to eat kale (especially when it is in season), is to simply give it a quick wash and chuck it into a frying pan, sauteing gently with some olive or coconut oil, before adding some crushed garlic and liquid aminos (or soy sauce if you prefer!). It’s also fabulous roughly chopped up and thrown into a saucy minestrone soup.

For some seriously awesome (and a little more adventurous) kale recipes, check out this website’s top kale concoctions!


2. Pomegranate

Pomegranate is not labelled a superfruit for no reason. Pomegranates have extremely powerful antioxidant properties making them anti-aging, anti-inflammatory, and protective against oxidative stress within the body. Certain studies have shown that pomegranate juice could have potentially protective effects against cell damage, sugar imbalances, and blood pressure imbalances. Its anti inflammatory properties could also help with symptoms of arthritis and joint pain.

The best way to enjoy pomegranate? The juice itself is a fantastic way to reap the health benefits of pomegranates. You can also pop some of the seeds and flesh into your salad or breakfast bowl. Otherwise, just cut in half and scoop out the flesh to enjoy straight from the fruit. The easiest way to get the seeds out is by chopping the fruit in half and whacking them out by knocking on the side of the fruit with a wooden spoon. 

Check out this gorgeous Recipe for Middle Eastern Pomegranate Quinoa by thehealthytart.com

3. Beetroot

Next up, blood red beetroot. Beetroot is another super-duper veggie simply brimming with nutrients - just look at the colour! There’s a reason the olympians drink beetroot juice. If you are an athlete, or even looking to improve your fitness - get guzzling the beet juice! "cyclists who drank half a liter of beet juice for six days were 11 seconds faster over a 2.5-mile course and 45 seconds faster over a 10-mile course," according to Outsidemagazine. This is due to beetroot’s nitrate content which allows our muscles to utilise oxygen more efficiently. Beetroot is also jam-packed  with iron, vitamin C, antioxidants, folic acid, magnesium, potassium, and fibre.

The best way to eat beetroot? The possibilities are endless, you could juice it, chuck it in your smoothie, in your salads, but my favourite dish of all time has to be this beetroot & walnut pesto pasta recipe!


4. Rhubarb (Forced)

My personal all time, absolute favourite. Nostalgic memories of homegrown rhubarb with homemade custard flood into my mind and cause me to drool. Rhubarb is something we always grew in the garden throughout my childhood (and still do now!). Rhubarb is seen by many as a pie filler, dessert vegetable, or perfect compote base. Many don’t even consider that fantastic health benefits that rhubarb carries with its awesome flavour.

Rhubarb is packed full of minerals and vitamins including (but not limited to) vitamin C, potassium,. Magnesium, Vitamin B complex, and Vitamin A. Its presence of dietary fibre means it could help to reduce LDL cholesterol keeping your heart good n healthy! Its impressive range of antioxidants can also help to protect against various dietary related ailments.

Rhubarb is a very sour vegetable, so sweetening it with a lot of sugar will of course, contribute negative health effects. Try to use a sugar free sweetener that does not have a nasty after taste such as xylitol or stevia. Stew your rhubarb and add it to your morning yoghurt, smoothie, as a healthy dessert or a snack, you can even pop it in a cake (thought this of course should be used as a treat). Check out or recipe for gorgeous rhubarb cake here:


*Please note that while we are knowledgeable about our products and nutrition, this blog should never be a substitute for medical advice and attention

Please remember that you should always obtain the all-clear from your doctor before starting any new supplement plan or diet if you're on any medication

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