January is here colder than ever. It is very important to know the seasonal fruits and vegetables in addition to eat healthy. This is what January offers us:
Beetroot – These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease. It is used as a medicinal plant but also like food coloring. (Once I tried bread with beetroot juice. The bread had a beautiful color and it was something delicious to eat too.)
Brussels sprouts– They have a delicious flavor roasted, caramelized and super crispy fried sprouts.
Cabbage– I just learned that cabbage is in season all year long! Pickling is one of the most popular ways of preserving cabbage. Cabbage generally keeps for a pretty long time in the vegetable crisper.
Citrus – Many citrus fruis rare eaten fresh. They are typically peeled and can be easily split into segments. Citrus fruit intake has been associated with a 10% reduction in odds of developing breast cancer. Are fruits with lots of vitamin C.
Kale– Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly flavoured ingredients as dry-roasted peanuts, soy sauce-roasted almonds, or a sesame-based dressing.
Leeks– Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.
Pomegranate– The only tricky part is getting the arils out of the pomegranate shell and membrane.
Pineapple– It is extremely delicious. Many studies have suggested that increasing consumption of plant foods like pineapples decreases the risk of obesity, overall mortality, diabetes, and heart disease.
Potatoes– Who doesn’t love some crispy patatoe? Full of vitamin and flavor.
Spinach– We all know Popeye that by eating spinach he made himself stronger. Well it helps against inflammatory problems, stress-related problems, cardiovascular problems, bone problems, and cancers at the same time.
Enjoy and stay healthy!