Fresh Foods For Your Fresh Summer Bod

The bikinis and sunscreen in the front of Target aren't the only reminders we have that summer is coming and the baring of our bodies is no longer far enough away to blow it off for "just one more week." It's here ladies, and it's time to make choices to help us feel confident and in love with ourselves as we slip off our shorts at the pool. I know for me the idea of hiding under layer upon layer of winter clothes gets me a little more comfortable with the idea of eating just a little more, drinking just a couple more glasses of wine, and choosing to stay in the cozy warmth of home rather than brave the cold on the way to Fusion. BUT, the good thing is that the raise in temps lately also raises my desire to eat healthier and push myself even harder in classes.

Sunny aisle at the Overland Park Farmer's Market

Another source of healthy motivation I'm hearing from friends and family is the upcoming opening of the Farmer's Markets around town. Us gals here at Fusion are lucky to have the Overland Park Farmer's Market right across the street, so you can take your proud deep breaths right after class straight over to the aisles of fresh, locally grown produce. How exciting! To inspire you a little more, here's a look at what's in season, how to prepare it in healthy and delish ways, and why it's important to shop locally for what's in season.


"An important part of buying local is making an effort to purchase fresh fruits and vegetables when they are in season in your area. By purchasing local foods in-season, you eliminate the environmental damage caused by shipping foods thousands of miles, your food dollar goes directly to the farmer, and your family will be able to enjoy the health benefits of eating fresh, unprocessed fruits and vegetables," notes Sustainable Table, a non-profit group dedicated to education of local communities.

Summer is obviously the most generous season that yields us lush, juicy produce, but lets look at the month of May here in Kansas and Missouri. The end of spring, beginning of summer ripens three things here you may not normally consider. Collard greens, endive, and cauliflower. Yet another benefit of choosing to buy local and in-season is the abundance of fruits and veggies out there that we are so accustomed to not buying. We are used to our grocery stores filled with the same produce year-round (coming from all over the world and raised in less-than-desirable situations) so our weekly carts can be mindlessly filled with the exact same things we cook the exact same ways at home. The unfamiliar names and looks of new produce can be intimidating when we are faced with not only purchasing the item, but preparing it in an edible, hopefully satisfying way.
Collard greens have a reputation of being prepared one way and one way only: boiled with bacon or salt pork. While this preparation is a tasty addition to any plate piled high with amazing Soul Food, collards can also be prepared in healthier ways similar to their cousins cabbage and kale or sauteing like spinach with a drizzle of olive oil and garlic. Collards are full of vitamins A and C, calcium, and iron.

Endive. I hadn't heard of it either, but it's slowly making way in more American kitchens. Like the super-food kale that has taken the spotlight, endive is also full of fiber and protein, vitamins and minerals, and omega-3s (and has a whopping 1 calorie per leaf.) Magazines like Bon Appetit feature this cousin of chicory in recipes longer than I even care to read, but it can be simple too. Take this salad (which adds another nutritional power punch with arugula) from the show Giada's Kitchen Basics on Food Network:

Arugula Endive Salad with White Wine Vinaigrette

For the vinaigrette:

2 tablespoons white wine

2 tablespoons lemon juice

1/2 teaspoon honey

1/2 teaspoon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

For the salad:

4 ounces arugula

2 heads of endive, chopped

1/3 cup toasted walnuts

Directions

Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.

In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

Cauliflower is the most common of these three gems, but it's also most commonly prepared by boiling it and dousing it in cheese sauce from a jar which doesn't exactly scream nutritious. Cauliflower is in season and ready to be eaten for basically the same benefits as brother broccoli. Another advantage is the white color can be camouflaged into more foods for the kiddos (or husbands) who snuff their nose at anything green. The "cauliflower mashed potatoes" craze may be old news at your house, so next time, try something easy and hearty like this recipe from 101 Cookbooks: throw chopped cauliflower into a hot skillet with salt, olive oil, and "whatever spices strike your fancy that night."

So the next time you're looking for something to do, or dreading the monotonous trip to the store, consider trying out one of our local Farmer's Markets (click here for a list of both Kansas and Missouri produce meccas!) Not only will you be supporting local business, you will up your nutrients, find new foods, and have fun shopping outside.

For more info, check out * 8 Reasons to Buy Sustainable. * Author Michael Pollan. * God's Diet: A Short and Simple Way to Eat Naturally, Lose Weight, and Live a Healthier Life by Dr Dorothy Gault-McNemee. * Food, Inc. ...and many more wonderful resources on our food revolution.

Because after all,

The more that you read,

the more things you will know.

The more that you learn,

The more places you'll go.

--Dr. Seuss