Purple Kohlrabi

June is National Fresh Fruit & Vegetables Month. It’s the perfect time to talk about Kohlrabi, an exotic-looking cruciferous veggie, high in vitamin C and native to Germany – and a veggie that you may not yet know. Its dense fibrous bulbs are crisp and crunchy. While the most common variety is green, the purple variety is a bit sweeter. We slice them into French fry-like wedges, dip in olive oil, season with paprika, garlic powder & sea salt and then bake.

Summer Squash

Summer squash (which includes zucchini) is one of those super-versatile veggies that accompany the transition from spring to summer. They are among the best sources of carotenoids – even more than carrots and sweet potatoes. Summer squash tastes wonderful boiled in a chicken stew with onions or even just boiled on their own with tomato sauce. Leave the skin on to benefit from these carotenoids.

Heirloom Tomatoes

Tomato season is upon us. Have you noticed the difference in flavors between supermarket tomatoes and farm-fresh heirloom 🍅 varieties? Once you taste the earthy sweetness of a Cherokee Purple, for instance, you will never go back to the bland store-bought beefsteaks. Now is the time to explore as many varieties as possible! Your taste buds will thank you.

The Merits of Sunflower Seeds

Sunflowers are undeniably beautiful to look at. And their seeds are nutritional powerhouses: they contain high amounts of free radical-neutralizing vitamin E, as well as phytosterols that reduce blood levels of cholesterol. As a snack, they pair rather well with pumpkin seeds, walnuts, cashews, raisins and goji berries.