How To Eat Seasonally This February
February is all about finding your roots.
In the shortest month of the year, we’re slowly heading towards the end of Winter with Spring just around the corner - but not quite yet! February is still a time of year to take it a little slower, embrace rest, and we still have plenty of warming and grounding fruits and veggies to enjoy before we hop into spring.
February’s produce is very similar to January’s with plenty of citrus, cruciferous veggies and dark leafy greens.
What’s In Season In February:
Broccoli
Brussel Sprouts
Oranges
Grapefruits
Tangerines
Lemons
Cabbage
Cauliflower
Collard Greens
Kale
Swiss chard/ rainbow chard
Leeks
Arugula
Chives
Rosemary
Mushrooms
Sweet Potatoes
Parsnips
Why should we eat citrus in the winter?
As soon as the skies turn grey and gloomy, citrus pops up just in time to give us the burst of color we so desperately need. Citrus fruits like oranges, lemons, grapefruits and tangerines are packed with vitamins, minerals, and antioxidants, and can help boost your immune system.
When paired with a source of protein (like Greek yogurt, some leftover chicken from last night’s dinner, cottage cheese, etc) and some healthy fats (a handful of pistachios or walnuts, or some raw pumpkin seeds) an orange or a grapefruit makes a wonderful, blood sugar balancing snack.
Simple February Recipe Ideas
Eating seasonally boosts nutrient content, tastes better, and can even save us a few bucks at the grocery store. Here are a few ideas for how to enjoy February’s seasonal offerings.
Broccoli
Make a raw broccoli salad with dried cranberries, chopped walnuts, and diced apples.
Roast broccoli florets in the oven with a drizzle of olive oil, crushed garlic, and a sprinkle of salt and pepper.
Steam in a basket over boiling water, then toss cooked broccoli with a little ghee and some sea salt.
Brussels Sprouts
Halve Brussels sprouts and boil in a pot of water for 3 minutes. Use a slotted spoon to move sprouts to a bowl of ice water to stop the cooking process. Drain, pat dry, then sauté in olive oil or grass-fed butter until brown and crispy.
Make a raw Brussels sprout salad with goat cheese, pomegranate seeds, diced apples, raw pumpkin seeds and a drizzle of honey mustard dressing.
Chard
A beautiful way to add a pop of color to your next meal! Swiss chard is a deep green color with bright red stalks, and you’ll find pink, orange, yellow and red stalks if you’re using rainbow chard.
Thinly slice your chard and soak in a bowl full of water to remove any leftover dirt or sand that tends to linger between the leaves. Pat dry.
Sauté with some olive oil and add alongside scrambled eggs, in a frittata, on top of sourdough toast, or next to fish, chicken, steak, shrimp… just about any protein! You can even mix it with chickpeas or lentils for a hearty meat-free dish.
*All information presented in this website is intended for informational and educational purposes only. It is not intended to be construed as medical advice or instruction whatsoever. This information isn’t intended to diagnose, treat, cure, or prevent any condition or disease, nor is it medical advice. One should always consult a qualified medical professional before engaging in any dietary and/or lifestyle change.
