Eating Seasonally in September

How to Eat Seasonally: What’s in Season in September

Hey Guys! This is the second post in a monthly series I’m running about all the amazing fruits and vegetables that are in season each month! Last month, we cooked some amazing Nourishing Bowls, Spiralized Zucchini Noodles, Blueberry Pie Buckwheat Overnight Cereal, Kale Salad with Beets, Healthy Pad Thai, and Swiss Chard Falafel Wraps to name a few!

This month is September which means Fall is almost here and already so many amazing new foods are in season! A little preview here: avocados and sweet potatoes are officially at their peak! Seriously, did you need another reason to eat those unbelievably delicious foods?

As I mentioned in last month’s post, eating seasonally is one of the best things you can do for your body, your world, and yes- your wallet. Food that’s consumed when it’s in season is picked closer to its nutritional best which means that it’s packed with exponentially more amazing goodness that your body needs! Choosing seasonal food also means that you’re choosing local food and supporting your local community. Buying out of season means buying from places on the other side of the world whose seasons are the opposite of your own. This also means that foods are so much cheaper when they’re in season. A pack of strawberries can be over $7 in the winter, but $3 in the summer because of the costs of transporting it from faraway places.

Here are just a few of the amazing foods making their debut this month!

Eggplant– (Aubergine for the Brits) – one of the most delicious and versatile foods out there. Guess what – it’s actually a fruit! Saute it with tomatoes and onions for a quick ratatouille, simmer in a curry sauce, or (my favorite) simply roast, then stir with spices and parsley for a beautiful light Mediterranean side.


Blackberries – there really is nothing that says late summer like blackberries. My family and I used to go picking about 40 lbs of them by the coast in Half Moon Bay, CA then freeze them for the rest of the year. Try them with coconut or almond milk for a delicious smoothie or bake in a cobbler for an end-of-summer celebration. Their dark color lets you know that they’re loaded with antioxidants and other nutrients like vitamin C and anti-inflammatory tannins.


Avocados – basically God’s gift to humanity. They’re an incredibly delicious source of plant-based healthy fats that are loaded with fiber and vitamin k, have more potassium than bananas, and actually help your body better absorb the nutrients in your food! They’re seriously the most amazing thing. Try them in a guacamole on top of a fajita bowl, in a kale salad, or even as a sub for banana in your morning smoothie or oatmeal!


Zucchini – (Courgette for the Brits) – my very favorite summer squash. They’re so versatile – use a vegetable peeler or spiralizer to make amazing zucchini pesto pasta, use as a topping on pizza, or steam for a light Buddha bowl. Zucchinis are high in Vitamin A, magnesium, potassium, omega-3s and even calcium! Who knew you didn’t have to down a glass of milk to strengthen your bones? J


Leeks – these are one of the best ways to add unexpected flavor to your meals. They’re like a light onion with a much more subtle flavor and come in a long, beautiful stalk. Use the white stalk rather than the leaves for cooking in everything from soups to sautes. I love cooking this in place of onions for an added flavor – try it as a base for a summer soup or quinoa salad. You’ll love it. One leek is plenty if you’re cooking a large meal as they’re pretty big.


Corn –  there are few things more American than corn. This gorgeous veggie is often mischaracterized as being engineered and flavorless. Nothing could be further from the truth. Try an organic sweet white corn with the stalk still on and marvel at the amazing flavor as you unpeel it. You can cut the kernels off the ear for an added crunch in a raw salad, barbeque with paprika, or boil for a great addition to any meal.


Tomatoes – try heirloom! They go with anything. A little pro tip is to buy the smaller tomatoes as they tend to have the best flavor. If you’re looking for a new way of eating them, try roasting them! I know it sounds weird, but it’s absolutely delicious.


Bell Pepper – red, yellow, green, and orange, there are so many different kinds of these veggies. Green peppers are actually just unripened red ones and yellow peppers are the less-ripened orange peppers. Green peppers are the most bitter with red being the sweetest. If you’ve seen my Instagram, you know that I love these steamed in a Buddha bowl, raw in pad thai, or chopped in a lunchtime salad bowl.


Figs – I’m spoiled and live in California which is basically mecca for figs. I love having them raw over oatmeal or just on their own with dessert. I promise I’ll post this soon, but they’re amazing with honey and pistachio or dipped in chocolate too!


Sweet Potatoes  – arguably the most amazing food out there. Honestly, though, if I was on a dessert island and had to bring only one food I think I’d be frozen deciding between sweet potatoes and avocados. They’re just amazing. They go with everything, are so easy to make, and taste amazing. As if that wasn’t enough – they’re also incredible for you! They’re loaded with Vitamin A to keep you glowing and help with your digestion and blood sugar regulation.

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