The Chocolate Fig

I’m convinced that eating seasonally is one of the legendary secrets to happiness. The goodness it does for our bodies, our communities and our earth is almost unbelievable. While many of us turn to caffeine and sugar for morning and mid-afternoon energy boosts, I’ve discovered that taking a more wholesome and gentle approach benefits me in more ways than just the amount of lust I have for life.

I'm one of those people who is really effected by the changing seasons. The ‘winter blues’ usually hit me pretty hard. I can’t be without early morning sunlight or flip-flops for very long. Without fail, mid-January through late February has my outlook slowly growing less positive and my motivation to get outside and move becoming weaker as the days go by. I need all the help I can get, and most of it I actually find in the produce aisle.

For my January column in the Town Crier, I interviewed a nutritionist & wellness coach to get her take on the best foods to eat for sustained winter energy. She had some great suggestions that can be adapted to any diet preferences or limitations. Read the column here, and see for yourself what I learned!

Curious as to what secret and delicious beauties I might find in the dead of winter, I’ve been spending a lot of my free time browsing the seasonal produce selection. Saying that I have not been disappointed is an understatement. These are the foods that have been appearing in my meals every day: kale, yams, beets, beet greens, brussels sprouts, cauliflower, oranges, kumquats, pomegranates, cranberries, apples, fennel, grapefruit... and whatever else I can find that looks intriguing. Paired with legumes, whole grains, organic eggs and plenty of nuts, I’m full and energized and happy for hours on end. My plan for future posts is to start showing you all more of what I eat every day-- we all like to read about what others indulge in, but I want this to be a place my friends can come for help, inspiration and advice.

One of my favorite ways to incorporate these foods is in a whole grain salad. The following is just one example; completely open to interpretation, you can substitute any ingredients for whatever your heart desires. Therefore, the amounts listed are vague. Find your own contentment this winter by eating what the season has to offer. I’m sure you’ll find it does wonders for much more than ever expected.

Forbidden Rice Salad :: Serves 2

1 cup forbidden/black rice, cooked according to package instructions (2 cups cooked)
2 tablespoons orange zest
1/2 cup dried cranberries
1/2 cup sliced almonds, toasted
4 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon apple cider vinegar
1 teaspoon honey

Make a dressing with the olive oil, orange juice, vinegar and honey. Shake in a sealed container or whisk vigorously. Combine cooked rice, orange zest, dried cranberries and almonds in a large bowl. Drizzle with dressing and toss. Serve immediately or allow to sit for one hour, covered, at room temperature or in the refrigerator. Should keep for 2-3 days.