Generational Health Gaps - and why we NEED to know!

We're at an interesting cross-roads in our health history as a species.  Yes, it's true that younger generations will be the first ever to have a shorter lifespan than their parents - on the whole.  Does that scare anyone?  As a mama of 2, I will be darned if I just let this happen without putting up a fight.

Here's the deal: earlier generations typically had a MUCH less toxic start to their life.  They only ate organically, because these neurotoxic pesticides weren't around generations ago.  There weren't any plastics, microwaveable dinners, cleaning products with 20 ingredients, etc.  Everything was more natural.

You and I may not have had the same start, but we are armed with knowledge now to make changes.  Remember, you vote with your dollar!  So just changing the food you eat and the products you use help to drive down the demand for the less-than-stellar options.  :-)

In good health, 

Tara

Spring is here - what should I eat now?

There may still be some patches on snow hunkering down here in New York, but the calendar has moved on.  Spring has SPRUNG!  Along with all of the extra cleaning, organizing, outside walks, and Summer vacation planning that people seem to always squeeze into the first week of Spring, we're usually ready to change up our food.  WIth lots of green and sprouts starting to come up this time of the year, Spring makes for the perfect time to introduce new greens into your diet.  When we are more conscious of eating in-season, we derive health-benefits from fresher and less pesticide-ridden foods, can enjoy locally grown plants, and save money (!) in the process (Remember that whole supply and demand thing from High School Economics class?).

The following is a list of vegetables that are in-season for this time of year here in the U.S.  Some of these grow year-round or are harvested during multiple seasons, so if you thought of any as Winter or Summer crops, you may not be wrong.  However, these are all great choices for *at least* March, April, and May.  

Pick up your favorites and maybe challenge yourself to try a new veggie every week or 2.  Let the Spring meal planning and cooking begin!

Artichokes

Arugula

Asparagus

Beets

Bok Choy

Broccoli Rabe

Brussels Sprouts

Cabbage

Carrots

Celery

Chard

Chicory

Collard Greens

Cress

Dandelion Greens

Endive

Fava Beans

Fava Greens

Fennel

Garlic

Kale

Kohlrabi

Leeks

Lettuce

Mushrooms

Mustard Greens

Nettles

Onions

Parsnips

Pea Shoots

Peas

Purslane

Radishes

Rutabagas

Scallions

Spinach

Sprouts

Turnips

In good health,

Tara