My sun loving husband, El Profesor, thinks I’m nuts. But December is my favorite month of the year.
Why?, you may ask; but it’s simple really. There is even a song about it: It’s the Most Wonderful Time of the Year.
It’s the hap-happiest season of all.
Festive gatherings, holiday decorations, presents, days off from work, chocolate and peppermint everything, cashmere, cold weather running, beautiful white snow? Where do I sign?
One of the many reasons why I am so excited for the coming of winter may come as a little bit of a shock: produce.
You may not think that many things grow during the winter, but some of the most nutritionally dense produce makes its way to markets this time of year.
As you may already been aware, I’ve been sick of squash since October. By the time Thanksgiving rolled around, I just about gagged at the very thought of adding butternut squash to my harvest vegetable soup; and I’ve had an acorn squash (my favorite!) sitting on my kitchen counter, entirely unloved for weeks.
Goodbye squash. Sayonara pumpkin. A tout a l’heure les betteraves (beets). I’m moving on.
Welcome to December.
Kale! Fennel! Oranges! Grapefruit! Mint and cranberries on everything! Yes, I mean everything!
It the most tastiest season of all. Okay, that doesn’t work but I was trying to write to the tune of the song.
Here are some of the snacks and meals that I can’t wait to make (and eat):
Quinoa salad with grapefruit, shredded fennel and mint
Creamed kale made with almond milk and lots of Earth Balance and sea salt
Roasted fennel and radicchio
Escarole, white bean and potato soup
“Creamsicle” smoothies made with frozen orange wedges and vanilla protein powder (and probably kale)
Hot Kamut cereal with fresh and dried cranberries and slivered almonds
Chocolate chip cookies (produce free, but oh so seasonal)
Now get out there and run off some of those kcals I just inspired you to eat!