Nutrition

While today’s food markets may offer a semblance of year-round availability, there’s an undeniable allure to the locally sourced bounty that emerges in spring. As the chill of winter recedes, local markets teem with the vibrant colors and crisp flavors of spring produce, beckoning both seasoned chefs and culinary novices alike to explore new realms of taste and nutrition.

We’re well into spring, so presumably your mood has already lifted from a couple of months ago. But it certainly makes sense that what you eat has lots to do with how you’re feeling about yourself and the world.

 It’s that time of year when the sun sinks too early and you’re ready to light a fire, or at least scented candles. While we might think longingly back on summer and its exuberant offerings of fresh tomatoes, luscious stone fruit and tender baby greens, it’s time to relish in the bounty of winter vegetables.

Like many of us, the desire to embrace a healthier diet often becomes a New Year’s resolution. We seek out nutrient-dense foods that not only shield us from chronic diseases but may also contribute to reversing certain ailments and slowing down the aging process.

The fall and winter holidays are filled with traditional foods and dishes from cultures around the world. Some of the most commonly used festive seasonings aren’t even native to North America. During the holiday season, it is common to see three major spices being used in a wide variety of recipes: allspice, cloves and vanilla. Beyond their delicious flavor profiles and aromas, these holiday spices are packed with health benefits.

For good health, we need to eat some fat every day. But which fats are best for us? Oils are the most energy-efficient nutrients you can consume.