Fruit and veg: do's and don'ts
Read on for a few do's and don't when it comes to eating and preparing your favourite fruits and vegetables.
Do: mix up your fruit and veg
Nutritionists recommend eating a rainbow of colourful plant foods, with a target of 10 different plants a day and 30 a week. This includes fruit, vegetables, nuts, seeds, legumes, and herbs. In a bit of a rut? Start with small "low hanging fruit" like trying different colours of your fave plants.
Do: buy what's in season
Buy what's in season and enjoy local, fresh fruits & veggies when they're at the height of their flavour. Eating seasonal also tends to be more economical, as your artichokes don't have to travel the globe to land on your plate.
Do: keep it fresh
Most fruits and vegetables are at their healthiest when eaten raw or with minimal cooking. Some notable exceptions to the rule are tomatoes, carrots, and asparagus - cooking these foods makes their healthful properties easier for our bodies to absorb.
Don't: go overboard with sauces
Many sauces and dips can turn a meal from healthy to heavy! For salads, think a light and zesty combination of olive oil and lemon rather than drenching your lettuce in ranch. If you do reach for a heavier sauce or dip, try to limit the quantity to a tablespoon or two per serving.
Don't: focus on calories
Sure, some fruits and veg are higher in calories than others (think: bananas, avocados, nuts). However, they are chock-full of vitamins, minerals, and fibre - all of which contribute to good health. So long as you're eating a variety of plant foods, forget calorie counting!