Colours of the Rainbow – From Kale to Pumpkin

I was originally going to reflect on my month of eating green(ish) but realized it would be a fairly sad post – 90% of the greens I’ve consumed were done so within the last week because I wanted to make this deadline. Plus Food52 published this mouthwatering collection of recipes, so they’ve done my job for me (and probably better too). Needless to say, this month wasn’t as clean and green as I had intended. Oh well, I’m sipping on my kale smoothie now and am finally getting back into the habit of cooking more at home and eating my veg.

Kale, you wonderful but not so photogenic vegetable., I love you.
Kale, you wonderful but not so photogenic vegetable, I love you. (Truth be told, kale is probably very photogenic in the hands of more talented photographers than myself.)
It looks healthy but it's not . My day got off to a rough start so I treated myself and along with the coconut oil, there's two tablespoons of peanut butter, making this smoothie approximately 20 million calories. But it is delicious.
It’s not as healthy as it looks . My day got off to a rough start so I treated myself and along with the coconut oil, there’s two tablespoons of peanut butter in there, making this smoothie approximately 20 million calories. But it is delicious.

My last week was spent with a lot of kale, and while it certainly has become one of the more notable leafy greens in recent years, it’s not the only one out there. In fact there’s a huge variety to cater to everyone’s tastes. Looking for something sweet and mild? Try lettuce. Something with more flavour than lettuce and less bitter than kale? I prefer collard greens, spinach or swiss chard, which is so pretty. (According to this site, dandelion greens are a great option too but I haven’t tried it and cannot confirm). Arugula is a favourite in our household and we often mix it with spinach and any other greens we have to form the basis of a salad. The point is, there is something for everyone and we should incorporate these foods into our routine for a healthy balanced diet. Leafy greens are laden with vitamins and low in fat and incorporating them into your diet can contribute to strengthening your immune system and overall health as well as help prevent high blood pressure, heart disease, and cancer. To be honest, there really isn’t a reason against leafy greens.

I know I’m being a hypocrite because I didn’t do so well with eating them this month but I will try better, and I hope you’ll join me too. I find that these monthly goals, initiatives or whatever you’d like to call them are helpful because they refocus my attention to eating well and even if it’s not perfect, it’s better than not trying. Before eating eggplant as part of this challenge, I thought I would hate it and be miserable, quitting as soon as September rolled around. Instead, I learned so much about it and enjoyed it thoroughly enough that I’ve had eggplant three times this month. So while my mission to eat green wasn’t as smooth as I wanted, I have faith that I’ll learn from my experiences and next month will be better.

Anyway, where does this bring us now? Oh yes, to the month of October and the announcement of my produce of the month: pumpkin! I can see your eyes rolling and I know… October, pumpkin, so original right? Honestly though, I don’t know that much about pumpkin and have virtually no experience with it other than pumpkin pie, so since pumpkins are in season, I might as well give it a go now when the bounty is plentiful. Rich in vitamin A and C, as well as potassium, pumpkin can be used for a variety of recipes ranging from the sweet to the savoury and I plan on trying as many as I can, although logistically I don’t know how much pumpkin D, my mom, and myself can consume. But try we will!

As a final note, I realized we’re moving through the rainbow quite quickly from purple to green, and now orange. Simple minds, easily amused.

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