As summer approaches, vibrant fruits and vegetables will soon be available, inviting us to try new flavors. It’s the perfect season to explore healthy eating with fresh produce.
Shirley Poole, a pediatric dietitian at UW Health, encourages us to be creative with our salads. Instead of sticking with basic lettuce like iceberg or Romaine, try adding spinach or even dandelion greens. “If you have untreated grass outside, toss in some dandelion leaves for a unique touch,” she suggests.
Mixing in fruits, like strawberries and blueberries, can add a delightful sweetness. For some crunch, consider slivered almonds or sunflower seeds. Want to shake things up even more? Explore different dressings! Poole recommends fruity options, like raspberry vinaigrette, rather than sticking with ranch or the usual choices.
Local farmers’ markets are great places to discover new produce. Engaging with growers can provide insights on how to cook and store fresh fruits and veggies. “Just go home and experiment,” Poole advises.
Food safety is also crucial, especially during picnics and cookouts. Keep cold foods cold and hot foods hot to avoid food poisoning. Consume grilled items immediately, and refrigerate any leftovers within two hours. Poole warns, “If you’re unsure about it, just throw it away. It’s not worth getting sick.”
The trend towards eating locally and seasonally is growing. According to a recent survey, over 70% of people are more interested in fresh, local produce than they were five years ago. This shift reflects a broader awareness of health and sustainability.
Extra Tips:
- Try mixing grains, like quinoa or farro, into your salad for added nutrition.
- Look for social media posts using #SummerSalad to get new recipe ideas from others.
For more information on healthy eating, check out UW Health’s Nutrition services here.
Embracing the variety of summer produce can help you enjoy delicious meals while keeping your diet fresh and exciting this season!
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