The 5 Healthiest Winter Vegetables

Winter is here and unless we live in warmer climates, many of us spend the majority of our time indoors. The gardens may be frozen over, but that does not mean we can't enjoy the bounty of the earth and use this winter to heal!   Plenty of vegetables thrive in winter, making this the perfect season to use them in your favorite recipes.We recommend that you choose organic produce, whenever possible.

Here are 5 of the healthiest winter vegetables for you to try this season:

1. Kale
   
   Why? This descendent of wild cabbage is a member of the Cruciferae family, along with broccoli, Brussels sprouts, cauliflower and collards. Kale originated in Asia Minor; around 600 B.C., and Celtic wanderers most likely brought the vegetable to Europe.
   
   Leafy green kale is an excellent source of vitamin A, vitamin C and manganese. It also has plenty of dietary fiber, copper, calcium, vitamin B6 and potassium. 
   
   Look For: Crisp, tender leaves that are bright in color.
   
   Make: Do not eat these raw. Instead, here's a favorite recipe. Sauté onions in a bit of ghee and then add the chopped Kale. Pour about 2 inches of salted water over the top. Now, slowly pour a small amount of olive oil over the top in a spiral. This will make the kale even tenderer. Do not stir until the very end of cooking. Simmer the kale over low heat for at least an hour. Try adding cooked kale to your salads or eat for breakfast or brunch with eggs.
   
   A note about cruciferous vegetables: Broccoli, cabbage, cauliflower, kale, collards, and Brussels sprouts all belong to the Cruciferae family of vegetables. These vegetables when eaten raw and unfermented may suppress the thyroid. We recommend cooking them to eliminate this tendency. You can also ferment them; fermentation boosts the nutritional content of these vegetables because their nutrients are much more available to you. Read Why You Need to Cook These Vegetables For Maximum Nutrition to learn more.
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3. Artichokes
   
   Why? Artichokes are a great source of fiber and vitamin C, and have minerals like magnesium, folate, copper, potassium and phosphorus. Be sure you cut off all of the point "chokes" before cooking with a pair of scissors. 
   
   Look for: Heavy artichokes that are tightly closed.
   
   Make: Steamed artichokes taste great with little adornment. Cultured butter or olive oil with a squirt of lemon and dash of Celtic Sea Salt are all you need. Cut up steamed artichoke bottoms or "hearts" from last night's dinner into your salad.
4. Cauliflower
   
   Why? The milky, sweet, nutty flavor of cauliflower is a nice change from stronger-flavored vegetables. 
   
   Even though it lacks chlorophyll, cauliflower has plenty of other nutrients including vitamin C (91.5% of the DV), folate and dietary fiber. Cauliflower is even a good source of omega-3 fatty acids. 
   
   Look for: Tightly packed heads that have no brown spots.
   
   Make: Delicious soups and pureed cauliflower spice up your usual vegetable routine. 
   Try Claire's Creamy Curried Carrot and Cauliflower Soup The Body Ecology Diet book also has a recipe for a delicious Cauliflower Dill soup.
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6. Cabbage (also a member of the cruciferous family, see note on kale above)
   
   Why? Grown in ancient Greece and Rome, cabbage was considered a cure-all for a myriad of health conditions. Later, sailors took sauerkraut (made the traditional way ... see article below) on long voyages to prevent scurvy. Now we know that cabbage (especially fermented cabbage) has amazing anti-cancer properties and is an excellent source of vitamins A and C.
   
   Look For: Tight and firm heads with no broken or bruised leaves.
   
   Make: Check out the Sweet and Sour Savory Cabbage, a favorite Body Ecology recipe. And you can make your own cultured veggies and kimchi to really benefit from the wonderful cleansing benefit of cabbage.

  As you can see, t here are so many ways to eat healthy mineral-rich vegetables in the winter months. Winter is the season designed to restore your adrenals/kidney/bladder organs. If you have adrenal fatigue or burn out this is your time to harness the power of Nature to heal. Adrenals need lots and lots of minerals. It's amazing, isn't it, that Nature is always giving us just what we need? Winter is perfect for slowing down, resting and reflecting. It's also an ideal time to nourish your body with delicious, vitamin, mineral and phytochemical-packed soups and meals made with Nature's perfect superfood... vegetables!   (PS. Don't forget those ocean veggies either ... read 8 Healthy Seaweeds Worth Knowing and Trying now!)  

1. Winter Squash
   
   Why? Winter squash comes in a variety of shapes and flavors. Examples are acorn, butternut, buttercup and delicata squash. Pick one (or more) that you enjoy for a delicious and nutritious winter dish. Winter squash is an excellent source of vitamin A, vitamin C, potassium and fiber, and a good source of folate and thiamin.
   
   Look For: A squash that feels heavy for its size. Skin should be thick and hard without blemishes.
   
   Make: One simple and VERY DELICIOUS recipe called "Yummy Baked Acorn Squash." You can also make roasted squash, pureed squash in place of mashed potatoes, or add to a starchy soup. 

Read more healthy winter vegetables and cooking ideas by Donna Gates here

About the Author

Donna Gates, an author, international speaker and nutritional consultant who has helped thousands of people not only overcome immune system disorders but also reach the higher level of well-being by developing a world-renowned system of healing. Her book, The Body Ecology Diet was written after years of research to find a cure for her own candida-related health problems.

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