What I’d like all women to have on their menu right now
One great, and very simple, piece of nutritional advice I’d once heard was this:
If you’re trying to decide what to eat, step outside for 15 minutes, then notice what sounds good.
This is good advice no matter what part of the country you live in and a helpful practice opening communication between the body and the natural environment.
(Instead of only relying on your head, MyFitnessPal, articles, or old habits)
Even if most of your eating decisions are made from your head or out of habit, don’t worry.
Most things take a little practice.
If you didn’t just go running outside to try out this experiential piece of advice, I’m doing some of the work for you and sharing some medicinal foods that you might instinctually crave given the season.
I’d love women to enjoy these the next couple months..
Citrus Fruit: Many varieties of citrus are at their peak during the winter season and full of vitamin C among other micro-nutrients. Tangerines, oranges, lemons, limes…and more. Drink warm lemon water upon waking and have a half a grapefruit before breakfast. Pink grapefruit is blowing my mind lately. Not only is it this beautiful orb of yellow and deep pink, it brightens and lifts the mood. Just notice what happens to your mood when eating grapefruit. Ask your grapefruit to give you a bit of its cheerful energy if you’re feeling a little blue or low energy. (Just be sure not to squirt any juice in your eye or or an innocent bystander or you may be dealing with a different mood).
Garlic and Ginger: Bring on the heat. Chew a small piece of fresh ginger before a meal to get your digestive juices going or grate and add to vegetables while cooking. For immune health, you can crush a small piece of raw garlic and swallow it with water like a supplement. Roast a whole bulb and spread the creamy cloves onto toast. Depending on how sensitive you, start with small amounts. Cooking with garlic is likely the simplest way to get it in.
Dark Greens: Enjoy winter greens like broccoli, cabbage, kale, and collard greens. Stir into hot, brothy soups or saute and cook down with oil and garlic. Greens are great for digestion and are a good source of iron, fiber, folate, calcium and more. They are also a nice balance to our higher-fat winter diet and helpful for the liver.
I’m hoping to not just appeal to your inner nutritionist, the side of you always on the hunt for the “healthy thing,” but also to your inner nurturer, the part of you that cares about you and your overall well-being and understands there is medicine in plants.
I notice that relating to food this way is one way, of many, eating can shift in a positive direction.
Take good care this coming month, and a shout out to my fellow mid-westerners that are just on the other side of one of the bitterest bouts of cold these parts have seen in a while!
With love and respect,
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