Human Optimisation: what to eat in September for optimal health
Welcome to the first episode in our new monthly seasonal food picks.
We strive for optimal health at Motion Nutrition. Human optimisation if you will. To achieve this, we believe in eating fresh, seasonal food which is locally produced, and topping up our diet with functional supplements to match our lifestyle. As a little helping hand towards this, every month, we’ll share with you the finest seasonal foods you can get your hands on, and a couple recipes to get you inspired. Sound good? Let’s go, we start with what to eat in September.Seasonal Food: What to Eat in September
It’s the end of the summer. Fat, juicy tomatoes are hanging heavy on the vines – grab the latest ones before the season is truly over. Spring onions are growing bigger bulbs, green beans are getting tougher. But don’t despair! September may very well be the richest month of the year for eating local produce here in the UK.Some summer favourites hang around
This month brings rich and juicy damsons: the quintessentially British plum. You’ll find ripe and ready figs – a sweet treat or a luxury pizza topping paired with cured ham or some fresh pesto. Plump and crimson aubergines make a perfect base for some home-made baba ganoush. Fennel, courgette and cucumber are all still going strong, and there’s no risk of #courgettegate if you’re buying produce in season. September is also a great time for British pears and all the autumn sweetness they bring.
Sturdy winter companions appear
There are few vegetables you can rely on finding locally from September all the way through March. Bright squash in all shapes and forms, and hardy swedes are a couple you can rely on, and they’re coming into season. Celeriac will bring warmth to your kitchen as the colder evenings kick in. And of course, good old parsnips make their appearance – have you tried making oven roast chips with them?
A selection of September recipes
Fig Smoothie: Feeling special? Try this luxurious, nutrient rich smoothie by blending:- 2-3 fresh figs - a great source of magnesium, manganese, calcium, copper, and potassium
- half a banana
- 1 scoop Peanut Butter Vegan Protein
- 250ml Almond or Hazelnut milk (or 200ml water, a small handful of nuts and a pinch of salt)
Baba ganoush – by Jamie Oliver This recipe is usually served as a dip, but it’s so tasty why leave it at that? Try combining it with some protein-rich buckwheat pasta for a quick and healthy dinner. Ripe aubergines are a good source of calcium and several antioxidants and vitamins.
Raw root vegetables – by Ottolenghi We are used to eating our root vegetables oven baked or in a steaming hot soup. But there are other options. And with a splash of lemon juice, thinly shredded raw celeriac and swede bring a punch of nutrients to an otherwise sometimes dull Autumn diet.
Pear, celeriac and walnut salad – by Good Food This über healthy salad will bring a crunch of flavour and brighten up any damp British evening. Feeling lethargic with the shorter days? Add this pop of brightness to a week night. Guaranteed supply of fibre, potassium, vitamin C, manganese, copper... you name it!
Damson clafoutis – by A Brown Table Clafoutis are an underrated dessert. You can make them with very little sugar and lots of eggs, which means plenty of protein. And as a dish, the clafoutis truly respects the fresh fruit, making it the centre of attention.
