Tag Archives: Healthy eating

Let’s talk Baby Food: Part 1

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Nope, the baby didn’t come early, I’m still pregnant and not thinking about homemade purees or food mess or starting this little one on solids for a loooong time… but I’ve loved the interest many of you have shown on this pregnancy journey with Pure Beginnings and a number of questions have come up around babies starting solids. So, let’s chat about it!

While I’ve done this twice before (and have my own opinions and thoughts on it), I’m no expert, and back when my kids were 6 months I went with the guidance of my local health nurse, fellow moms’ advice, a couple books and a (little) bit of (sleep deprived) initiative.

So I contacted my friend Deidre Lindeque, who is a Nutripaeds Dietitian and Lactation Consultant, (check them out on Facebook here). I really do trust what Deidre has to say and I must say, I read with glee the info she sent me, as it falls very much in line with what I did with our boys, and what I wholeheartedly agree with. Relief!

baby food green puree

Let’s dive right in:

WHEN TO START FEEDING BUBS SOLIDS:

Deidre agrees that between 4 and 6 months is a good time to start. I started both of my boys at 6 months (or slightly later). I was travelling New Zealand at the time my youngest was 6 months and was not planning to puree home grown organic veggies en route. The boob would suffice. It can be tricky to know when to start if your baby was a preemie for eg, so here are some things to look out for:

  • Baby’s ability to hold up his head,
  • His ability to sit well with support,
  • Seeming dissatisfied after milk feeds,
  • Showing an increased interest in YOUR food at family mealtimes,
  • Absence of the ‘tongue thrust reflex’ – i.e. pushing everything that is put in his mouth back out!
  • (Do bear in mind, though, that some preemies may have developmental delays that mean they may not display ALL these signs).

WHAT TO START WITH: (ahhhh… this is a controversial one)

‘Scientists tell us that genetic programming and nutritional habits are formed within the first 1000 days of life. That is from conception until two years of age. This period of life lays down many foundations and most importantly the blue print and map for your health. As parents there is so much we can do to assist our children in laying down a positive health blue print. One aspect is monitoring the amount of sugars that go into our children’s diet. We can do this from before birth, and definitely when we wean onto a solid diet. Breastmilk is always the gold standard so if we just take a moment to look at breastmilk and what is actually in breastmilk. Mature milk is mostly water with fats (55%), carbohydrates (37%), proteins (8%), and various elements such as minerals, vitamins, and enzymes. So if this is the case why do we wean babies onto 78% carbohydrates and 12% fat and 10% protein – which is a make up of most BABY CEREALS. We totally switch the body’s source of energy’. (Nutripaeds) AMEN! I’ve ALWAYS been anti baby cereals. I’m crying with happiness here.

*Disclaimer: While breast is best, I know of many moms personally who have had a very tough time breastfeeding and have had no other choice but to switch to formula. If this is you, please please please don’t feel judged. Every mom has her own experience and her own story. We love you.*

Deidre suggests weaning onto less processed man made foods like vegetables, fruit, and healthy fats. Combos such as avocado with mashed paw paw, or gem squash and blended olives. Maybe some sweet potato and macadamia nut butter. All these options present a nutritional profile more similar to breastmilk than a traditional weaning cereal. (I’ve always stuck to less sugary veggies and introduced fruits later as once those virgin taste buds know the taste of a grape or an orange, it’s hard to convince them marrow and asparagus is the flavour of the day.)

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‘Healthy unprocessed grains like millet, spelt, oats, rice and quinoa can definitely be included in your baby’s diet down the line but no need to rush these introductions in the first few weeks of weaning’.

‘Thanks to the latest allergy research, feeding protein foods or high risk allergen foods early on into solid introduction is not only safe but may also be protective against the child developing an allergy to a specific protein food. Protein foods include fish, egg, nut butters, chicken, fish, beef and lamb’. 

So, I know you’re itching to know exactly WHAT foods are recommended: Here’s what Nutripaeds suggest:

  • Steamed (or lightly broiled) whole vegetables such as green beans, baby sweetcorn, mange-tout/ sugar-snap peas)
  • Steamed or lightly broiled florets of broccoli or cauliflower
  • Steamed, roasted or stir fried vegetable sticks such as carrot, pumpkin, butternut, potato, aubergine, sweet potato, parsnip, baby marrows,
  • Raw sticks of cucumber (great when straight from fridge to ease the gums of teething babies)
  • Thick slices of avocado (not over-ripe and they become very soft and squishy)
  • Fruit such as pear, apple, banana, peach, nectarine, halved grapes, pawpaw, mango – either whole or as sticks
  • Cheese – sticks of firm cheese e.g. Cheddar or gouda and well as cubes/triangles of full fat cream cheese
  • Dried fruits such as mango strips. Baby sweet corn and fingers of peeled cucumber and avocado are all yummy and easy finger foods.
  • Starchy foods are nice ways to incorporate energy especially into fussy eaters, some fun finger starchy include: balls made of cooked rice or quinoa and small pieces of toast fingers ,
  • Rice cakes, rusks and dry breakfast cereals such as all bran flakes and multigrain oatees.
  • Mini brown bread sandwiches cut into triangles, fingers or squares – Suitable fillings include mashed banana, hummus, grated cheese, cream cheese, mashed avocado, nut butters.
  • Falafels, Lentil balls and Mini meatballs – beef, chicken, ostrich and lamb mince variants – one can also cook it as a meatloaf and cut it into strips.
  • Cubes of firm cooked fish, fish balls made with minced fish.
  • Cubes of tofu, slices or quarters of hard boiled eggs or strips of well cooked omelette.
  • Fishcakes or fish fingers (not processed variants)

Yeeeeowzers. Too much info coming your way? Well, Nutripaeds have been ever so kind, to share with us a brief overview of a Step-by-Step (and week-by-week) Weaning Guide which you can download here: Nutripaeds Weaning Guide.

baby food puree

We have so much deeply valuable information for you – I’ve split this blog post into 2 parts – because, I’m not sure about you but my brain-of-mush cannot take much more. In the next blog post (Let’s talk Baby Food: Part 2) we’re going to talk about The Dirty Dozen and Clean Fifteen, and Baby Led Weaning compared to Normal Weaning. 

Until then,

xxx

Image credit: www.babycentre.com, www.pitterpatter.com, www.thevintagemixer.com

Banana Chips, and how they can save your Life.

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My sister-in-law totally shows me up. She is like the most intentional mom I know, and I know a lot of them. She is so down to earth (so you can’t hate her) makes EVERYTHING from scratch, is like super creative with her kids, all the while being a patient wife (me, not so much) and super calm mother (again, I don’t make that list). She’s constantly calm. How? I don’t know.

And while being awesome, her and my hubby’s brother bought my husband a biltong maker one Christmas. Because, of course, it makes so much more than just biltong. It dehydrates just about anything and so your options are endless. As I type this, I can hear it humming next to me dehydrating slices of banana.

We got through 6 weeks traveling from Vancouver, to New Zealand, to Australia and then finally Cape Town thanks to BANANA CHIPS. Banana chips saved our lives. Banana chips were the then-toddlers premium choice of snack and would do anything for them. You know how you’re all like “hubby, have you packed the dummy?” before you leave the house with a baby? Replace ‘dummy’ with ‘banana chips’ and that was us.

All hail the Banana Chip. It saved us. It saved us on airplanes (that alone means it should receive some kind of Nobel Peace Prize), and in people-movers traveling across the south island of New Zealand. It saved us in supermarkets, on boat trips, during half marathons and when mom and dad just needed.a.break. That crispy little yellow (gold) ray of light was our go to.

And I know what you might be thinking… banana chips… gross. And maybe (if you’re grabbing them from the bulk bin at your local grocery store). But not if you make them yourselves. Ohhhhh no. Delicious, and (somewhat) healthy, and cheap, and e-a-s-y, and don’t forget – top quality bribery tool.

HERE’S THE HOW TO:

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What you need: bananas. (No additives!)

IF you have a food dehydrator:

Slice the bananas and place them on the dehydrators shelves/wracks. Pop them in and turn your dehydrator on. Leave them around 12 hours, and when you have a moment, take them out, flip them over and put them back in for another 6-8-ish hrs (all depends on how thick you cut your banana). Be careful when flipping them as they can still be soft underneath and can break.

IF YOU DON’T have a food dehydrator:

Pre-heat your oven to 120C and line your slices of banana on parchment paper. Pop them in the oven for 30min. Take them out and flip them over. They can be a little tricky to flip, but you can do it. Use a thin blade to get under them if need be.

Once they are all tuned over pop them back into the oven and allow them to dry for another 30 minutes. When the time is up, take them out of the oven and set aside to cool. Your chips will still be drying out slightly when you take them out from the oven.

After 10 or 15 minutes you are ready to have a taste. I usually store mine in an air tight mason jar in the grocery cupboard. Done.

Now go for it and throw yourself this lifeline.

Picture credits: www.thecarameljar.com, www.recipeshubs.com.

Oh good, more chocolate

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Right, so we all know I’m (somewhat) addicted to sugar and I’ve done my UTMOST to hide this from my children. But it’s Easter, and we all know what that means. Clay can sure recite the story of Jesus and ‘Judith’ to whoever wishes to listen but as soon as those flashy, crinkly, bright foil covered chocolate anythings come near his body, it’s tickets.

If only I had enough energy to make time in my quiet, calm, relaxing afternoons with my boys to collectively and joyfully make our own homemade chocolate in moulds with no spilling, no screaming and no one burning each other. But alas, we don’t, so, having bought possibly the most winning present EVER for the kids for Christmas last year (our ZOKU instant pop maker), I thought I would try my hand at some healthy quick pops this year for Easter and try avoid the chocolate as much as possible. My kids can sense sugar a mile away so I certainly wont be winning entirely.

I found this awesome recipe for Healthy Easter Egg Breakfast Popsicles. Check them out!

Popsicles 1
So, here’s what you need:

Ingredients:

  • 500g yoghurt*
  • handful granola/muesli
  • handful blueberries
  • handful raspberries (… any berries really…)
    (*you can use different types of store bought yoghurt (flavoured/plain/greek), or make your own homemade yoghurt using your Wonderbag).

Equipment:

  • Egg shaped silicone mould or muffin cups (I’ll use my quick pop maker I think, although these egg shaped silicone moulds are too cute!)
  • lollipop or cake pop sticks

Method:

Place a small dollop of yoghurt into each egg in your silicone mould/quick pop maker, filling each egg to about a third.  Push chunks of granola into the yoghurt, then add a few raspberries and blueberries to each egg too.

Place a lolly stick into each compartment, laying it down as flat as possible.

Fill each egg to the top with yoghurt, making sure it covers all of the fruit and the lolly stick.

Popsicles 2

Place mould in the freezer and freeze for at least 2 hours or overnight, until the eggs are frozen through and solid.  Once frozen, pop out of the moulds, leave the popsicles on a plate at room temperature for a couple of minutes to soften a little then serve immediately.

Yeeeuuuum. Healthy Easter 101.

Homemade Fruit & Veggie Wash

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I recently read this article about how our ancestors wouldn’t recognise some of the fruit and veggies we eat nowadays because of how humans have altered them over the years and it got me thinking.

It made me aware… again… of how quick we are to give ourselves a pat on the back or a noddy badge for bulk buying *healthy* fruits and veggies for our families but how healthy is healthy?

Yesterday I bought a punnet of seedless grapes (…hang on… how do they produce ‘seedless’ grapes I wonder) and it clearly said on the box ‘preserved with sulphur dioxide’. That doesn’t give me the warm and fuzzies – not sure about you.

grapes

Apparently “sulphur dioxide is a poisonous gas which is sprayed on fruit, and acts as a preservative, enhancing its color and preventing mold.  Airborne inhalation of this chemical has lead to a rash of breathing problems, premature birth and premature death.” Source: Living Pure and Simple Blogspot.

Soooo… how’s about we try do something about this.

First prize we buy local and organic. If you can’t do both, first go local. A lot of the reason we have chemical preservatives on our food is because our food needs to travel from far away to get to our table. The whole farm-to-table idea. Having said that, it’s not always possible.

(Side thought… Micheal Pollan has written some EXCELLENT books on this matter – including The Omnivores Dilemma, In Defense of Food and a great quick read/conversation starter Food Rules. Food Rules was the catalyst for a stimulating discussion of 5 new-to-Vancouver-and-Regent friends (now close as family) on a road trip from Vancouver to San Fran and back again). 

The next step we can take is in our own kitchens. Can we wash our foods in such a way that it minimises the nonsense that has been sprayed/fed/forced onto our delicious food. Well yes, there is.

Thanks to Wellness Mama – here is what she has suggested. And no surprises here, the DIY homemade wash – includes… our old and underrated friend, white vinegar.

Wellness Mama says: “Organic or not, if I didn’t grow the produce myself or get it from family friends who are trusted farmers, I always make sure to carefully wash all produce that we eat. This is especially important with non-organic produce, but I even wash organic store-bought produce as well.” Isn’t she inspiring?

apples in buckets

Different fruits and veggies are treated differently on farms. The Clean 15, Dirty Dozen list is a good benchmark to use when thinking about what to buy organic and what you can wash at home. Screen print this baby for quick access when out shopping.

Fresh market fruits and vegetables


Store Bought Wash?

The University of Maine studied the most popular store bought fruit and vegetable wash brands (in the US) and found that not only did many of them contain chlorine (to kill bacteria on the produce), but in lab testing, they were no more effective than using distilled water. That’s distressing. 

Unfortunately, neither commercial washes or distilled vinegar completely removed waxes, pesticides, and other residue from produce.

The Solution?

Homemade fruit and vegetable washes are effective at removing residue from produce and also help preserve the fridge-life of these foods since bacteria that may cause decay is removed.

To be most effective, different vegetables call for different methods of washing, but three simple and inexpensive recipes will clean virtually every type of produce.

Here is how Wellness Mama does it (and I’m hoping to follow suit):

1. How to Wash Most Fruits and Vegetables: The simplest and least expensive natural produce cleaner is plain white vinegar. For most produce with a skin, this is all I use. I’ll place the fruits and veggies in a freshly cleaned kitchen sink (or a large bowl), fill with water,  and add 1 cup of white vinegar.

I let soak for up to an hour, scrub gently and rinse. To prevent decay, I let dry fully before returning to the fridge.

carrots

2. How to Wash Lettuces and Greens: Lettuces and greens are more delicate and more difficult to wash. They also are more likely to contain insects or other little visitors.

For greens, I dissolve 2 tablespoons of salt in 2 cups of water and add the juice of one lemon. I spray this on the greens, let sit for about a minute, and then add them to a sink of diluted vinegar water. I soak for about 15 minutes, rinse in cool water and dry completely (a salad spinner helps), before putting in the fridge.

Growing greens

How to Wash Berries: Berries are perhaps the most difficult to clean because they are so delicate and take on the flavor of anything they come in contact with (vinegar flavored blueberries anyone?).

I use diluted fresh lemon juice to clean berries. I mix 2 cups of water with 1/2 cup fresh lemon juice and spray on the berries. I make sure the berries are well coated and then soak in fresh water for about 15 minutes. Dry completely before storing in the fridge!

berries

Shoooweeee. This does seem like a lot of work – but I guess your conviction will lead you to do what you must. Green Goods also sells Triple Oranges’ Fruit and Veg Wash (500g) for R57.00 if you would like to try the ready-made option.

Picture credit: wallpaperbeta.com, www.goodfruitandvegetables.com.au, www.vermontvacation.com, www.npr.org, www.destinyhoperose.com, www.activevegetarian.com

What I’m eating this evening

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This recipe just popped at the bottom of the latest Yuppiechef mail out and it looked so delicious I couldn’t help myself but drool over the recipe and scribble it down and pin it that minute. (Check out my alternatives to make it a little more paleo-y).

I love these, no fuss, throw it all together and pop-it-in-the-oven recipes. And this one looks goooood – too good not to share. So thank you to Yuppiechef and Lisa Grey.

Coconut and Lemongrass Chicken Bake

lemongrass-chicken-lifestyle-creative

Ingredients:

Prep time: 10 min | Cooking time: 45 min | Serves 4

8 free range chicken pieces, bone on (usually I don’t love chicken on the bone, but I’m making the exception here. Also, use the bones to make your own chicken stock in your Wonderbag).
250 g/1 cup coconut cream
1 lemongrass stalk, thinly sliced
1 small red chilli, thinly sliced (go easy on the chilli if serving to your kids).
1 lime, cut into rounds
2 Tbsp honey
2 Tbsp soya sauce
Salt and black pepper to season
250 g egg noodles (go with cauliflower rice if you’re going paleo).
200 g mange tout (also known as snap peas for us less fancy)

…and a bunch of coriander. We always need coriander.

Lemongrass-Chicken-plated

Method

1. Preheat the oven to 180°c.
2. Place the chicken pieces into an oven-proof casserole dish (something similar to the Yuppiechef Rectangular Baker). Top with coconut cream, lemongrass, chilli and lime rounds. Drizzle over the honey and soya sauce and season. (I’d squeeze some extra lime in too – love lime). 

prepping-lemongrass-chicken

4. Bake for 45 minutes, until the chicken is golden and cooked through.
5. Five minutes before the chicken comes out of the oven, prepare the noodles and snap peas. Place the noodles into a glass bowl, pour over boiling water and set aside for 3–4 minutes. Drain. Blanch the mange tout/snap peas in salted boiling water.

lemongrass-chicken-dish

Pour yourself a glass of wine, call the family to the table and serve. (Yes please!)

lemongrass-chicken-recipe-feature

Lemongrass-Chicken-eating

Right, so I haven’t tried this recipe yet, but I don’t think I can stuff it up – I’ll let you know how it goes. Who doesn’t love Asian flavours, lemongrass, coriander, coconut milk… yummmmm.

Enjoy!

All pics and recipe: www.yuppiechef.com

Absolutely Delicious Homemade Salsa

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One Christmas, our pastor’s wife gave us a jar of homemade salsa and it was absolutely delicious. So as soon as I had finished the jar I needed to find a recipe to make some more. So I did, and thanks to Two Peas and Their Pod Blog the deliciousness continued…

Here’s what you need: 

Ingredients:

1 can whole tomatoes with juice
1 can diced tomatoes with chilies and herbs (or something similar)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeño, sliced thin (more if you like it hot hot hot!!!)
1/4 teaspoon sugar (omit this if eating paleo)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup fresh coriander (or more to taste – I LOVE coriander)
1/2 whole lime, juiced (I usually add more lime, since I LOVE lime)

Directions:

In a large food processor or blender, combine whole tomatoes, tomatoes with chilies, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and coriander. Pulse until you get the salsa to the consistency you’d like. Taste and adjust seasonings, if necessary.

Refrigerate salsa for at least an hour.

You can eat this with tortilla style chips, or throw it over some nachos. We recently added it to delicious Mexican tortillas – with homemade spiced mince, tomatoes, lettuce, guacamole, cheese, sour cream and coriander. Yummmmm!!! You can add it to your burger or on your homemade pizza or on some crackers with cheese. It’s also a great Christmas gift if you’re doing the homemade Christmas gift thing.

restaurant-style-salsa3

Yum. It is also paleo approved (if using no sugar). I can eat this with a spoon, it’s that good.

Enjoy!

Preparing for Paleo

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Yesterday afternoon I popped into Food Lovers for some liquorice (it’s a problem) and I ended up with enough veggies to last me all of Paleo With Me Aug – okay, not really, but it sure felt like it. As I was meandering down the aisles I was remembering recipes, snacks, flavours and tips from my previous paleo experiences and was mentally preparing as I went (all the while enjoying my liquorice).

This over-shop resulted in an evening of butternut soup making, banana chip dehydrating and coriander pesto blending (without the parmesan).

One step is ESSENTIAL (read: E-SS-EN-TIAL) to starting strong, enjoying and succeeding at your month of Whole30/paleo eating, and it’s this: PREPARATION.

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Mentally: You need to be mentally prepared. It’s like running a race. I believe, up until a week or two before a race it’s ALL about mental prep – you can’t squeeze any more running into the last 2 weeks before a race. You gotta click into gear mentally. I’d encourage you to read, read, read. Read about how Whole30 started here.  Read through recipes and shopping lists and chat to people who have done this before. Get into the zone, understand what you can and cannot eat and why, plan dinner parties and family celebrations from September onwards. Create a Paleo board on Pinterest and pin your favourite recipes so you can go back to them time and time again. Get your brain in the game.

Here are my recommendations of where to read up on all things Paleo:

– Whole30 and their book ‘It Starts with Food‘ (read the entire website)
– The Clothes Make the Girl, and her books ‘Well Fed‘
– Paleo Grubs
– Stupid Easy Paleo
– NomNom Paleo

Emotionally: Understand this will require a lot of self control. You’ll need to make tough choices. You’ll have to say no to a lot of delicious food that comes past your face. But its for 30 days (well, 31 really, since we’re doing this in August). You’ll have to be brave, and courageous, and you will succeed if you want this enough. Want it enough.

As they say on the Whole30 website: ‘It is not hard. Don’t you dare tell us this is hard. Beating cancer is hard. Birthing a baby is hard. Losing a parent is hard. Drinking your coffee black. Is. Not. Hard. You’ve done harder things than this, and you have no excuse not to complete the program as written. It’s only thirty days, and it’s for the most important health cause on earth – the only physical body you will ever have in this lifetime’.

Practically: GO SHOPPING! Make your shopping list and go for it. Find some easy recipes and buy in bulk. Accept now, that you’ll need to take multiple trips to your fresh produce grocer every week. In my experience, the hardest part of Whole30 is feeling peckish (or downright starving) and scratching through your pantry with nothing to eat. Buy raw nuts, free range eggs, cherry tomatoes, avos and orange sweet potatoes in bulk.

Paleo Pic -

Once you have what you need in your pantry, prepare your kitchen. Remove all bad food and get cooking. Make soup and freeze it, boil eggs and have them ready to grab on the go, make beet humus and chop up crudités. Blend up almonds and make almond butter to eat with sliced apple, make homemade beef patties and pop them in the freezer, grate sweet potatoes and blend up cauliflower. Make paleo mayonnaise and salad dressing. Chop up fruits and veg and pack them in smoothie bags. Dehydrate apples and banana slices and have them on hand for when you need a nibble. Have your kitchen loaded with easy to grab and delicious paleo friendly foods.

Beet Humus

Make the time to prepare. It is vital. Take leave from work if you have to, give your kids extra iPad time, feed leftover ice cream to your husband or wife while you make homemade cashew butter and chicken stock.

If you’re prepared, not only will Whole30 change your life, but it will be remarkably easier and really, rather enjoyable.

(As always with this Paleo With Me August, please post additions tips, thoughts and any questions you might have below). 

The Beauty of Seasons

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It has only taken me 26 of my 31 years to realize the awesomeness and deliciousness of seasonal fruit. Let this post be your reminder.

I’m sure most of you are like ‘duhhhh, is this not taught alongside ABC’s in primary school?’ but it’s not. And while I’m sure my mom and dad hinted at seasonal goodness, I’ll blame society who tries to persuade me I can have everything I want at every turn.

And so my folks just returned from a trip up the west coast of South Africa where homemade organic preserves and fresh off-the-orchard fruit is aplenty and small town markets are bursting with creativity, artisanal brilliance and imagination. Life in full colour.

But I almost forgot about the taste in full colour. Oh man, the pink lady apples are something to behold. Crunchy, juicy, pink (no food colouring added!), and all in all a taste sensation.

Our family eats SO much fruit and veg (we’re flexi Paleotarians – flexi in that we cheat and enjoy it) that Food Lovers Market is our best friend. And while the quality can at times be questionable (in that it can go bad fairly quickly) we eat it so fast it doesn’t really bother us. Ah, wait, except for that time my 3year old cherry tomato guzzler left all his tomatoes in his lunch box last week because they tasted suspicious. Agreed. They were totes suspicious. Gross. I don’t want to waste my time eating cherry tomatoes which aren’t sweet, juicy and plump and if they don’t burst in my mouth. So when you come across food where the flavour pops, and its deep, and rich, we all know that that’s how its supposed to be. Right?

I think it’s the same with life. Seasons. And it’s a beautiful thing really. And thank goodness for it because we need the change; we need ups and the downs, we need seasons of celebration, and seasons of difficulty. We need new things to start and we need others to end. In our personal summer seasons we can embrace the figurative warm sun on our skin (so to speak) and in the wintery seasons we need to trudge through thick mud in our wellies until spring breaks, the cherry blossoms bud, and the ground hardens beneath us.

So go out and grab yourself a juicy pink lady apple (in season). Bite into it, and think of your current season, and embrace the present – be it sweet and juicy or not. And know that winter, or autumn, or even next summer is approaching. And it will. And all will be well.

– for the benefit of your taste buds – I’ve added an inforgraphic of fruit and veggies in season. Yum. Enjoy.

Eat Out Magazine's Seasonal Guide