Seasonal Food Series: July Foods Plus Recipes - Free For All!
All our readers have access to this month’s Seasonal Food Series!
Happy Monday! We are taking a break this week to celebrate the upcoming holiday, but we still wanted to present our Seasonal Food Series for everyone to enjoy! This is a series we share every month, highlighting in-season foods along with recipes. We hope you enjoy this content and suggestions - to unlock all our Seasonal Food Series and recipes, become a WEIL Nutrition Corner® VIP!
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Seasonal Foods: July
These foods are in season now, so add them to your list!
Beets
Available year-round, fresh beets are at their peak between June and October. A healthy addition to any summer meal, beets are a good source of folate, manganese, potassium, fiber and vitamin C. They contain nutrients that help protect against heart disease, birth defects, and certain cancers. While these root vegetables are known for their purple-red color, beets also come in other hues, including white and golden yellow. Their sweet, earthy flavor is wonderful in salads, on a cheese plate, or pureed in a cool, summer soup.
WEIL Nutrition Corner® Tip: When preparing red beets, don’t peel them until after cooking – leaving the skin on will help them retain their color and prevent “bleeding.”
Robust Beet Salad Recipe - Free For All:
Corn
Rich in vitamins, corn is a summertime staple that can add a little positive nutritional value to typically less-than-healthy BBQ fare. Corn has been around for thousands of years and was (and still is) a staple in many parts of the world. A good source of vitamins B1, B5 and C, as well as fiber and folate, corn provides many valuable nutrients: its fiber promotes gastrointestinal function, the folate it contains can help reduce the risk of birth defects and promote heart health, vitamin B5 (pantothenic acid) supports the adrenal glands, and lutein helps promote healthy vision. Try corn on the cob grilled, boiled or steamed, on its own or brushed with a little olive oil for a healthy summertime side.
WEIL Nutrition Corner® Tip: To find out if the ears you want to use are good, pull back the husks to reveal the top of the cob – kernels should be plump and yellow or white, and give you a milky white substance when squeezed.
Corn Salad Recipe - Free For All:
Summer Squash
An entirely edible vegetable, you can enjoy the skin, flesh and seeds of summer squash – some varieties even have edible flowers. A good source of manganese, vitamins A and C, magnesium, fiber and folate, summer squash comes in many choices, including the popular green zucchini, a crookneck variety that is yellow-skinned with a curved neck; and the flat, round pattypan squash, a sweeter variety of summer squash. When choosing squash, look for ones that are heavy for their size and have a rind that is neither too hard nor blemished. Average-sized squash tend to be less fibrous than large squash, and often have better flavor than small squash.
WEIL Nutrition Corner® Tip: Make a meal out of summer squash by slicing lengthwise, scooping out the seeds, and filling the cavity with chopped onions, garlic and tomatoes. Bake at 350 degrees for about 20 minutes, then top with some freshly grated Parmesan cheese.
Squash Recipes - For VIPs:
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