all I know is I can't WAIT FOR spring/summer... I miss all the CHEAP readily available fresh produce. !!!!

Celeriac, aka Celery Root in the US, is this week's featured seasonal food on eat the seasons ... and another of my favourites.

I love it cut into wedges, tossed with some olive oil and oven-baked. It's also really nice mashed; a great substitute for potatoes. I also love Celeriac Remoulade.


Here's a great SB recipe using it that I found, which is suitable for Phases 2 and 3:


Celery Root and Turnip Mash

Serves 6 (1/2-cup per serving)

Celery root (sometimes called celeriac) and turnip may not be common sightings in your kitchen, but once you try this creamy, delicious alternative to plain old mashed potatoes, you’re likely to become hooked! Look for fresh, firm, unblemished vegetables and keep them stored in a cool dry place; the fresher they are, the faster they’ll cook.

Prep time: 10 minutes
Start to finish: 30minutes

1 pound celery root, peeled and cut into 1/2-inch pieces
1 pound turnips, peeled and cut into 1/2-inch pieces
1/3 cup fat-free half-and-half
2 tablespoons trans-fat-free margarine
Salt and freshly ground black pepper

Place celery root and turnips in a large saucepan, cover with salted cold water, and bring to a low boil; cook until very tender, about 25 minutes. Drain, transfer to a food processor, add half-and-half and margarine, and blend until smooth. Season with salt and pepper to taste and serve.

Passion Fruit is this week's featured seasonal food at eat the seasons.

Passion fruit are suitable from Phase 2 onwards on South Beach ... they are low carb (4g carbs in one fruit) and low GI (30).

I'm planning on adding them to my FF Greek yoghurt

Thanks for the sites...I always wonder whats in season and I never seem to know..

well...know I do...

thanks!

Purple sprouting broccoli is this week's featured seasonal food at eat the seasons.

I'm not sure if this is available outside of the UK, so if you can't find it, then ordinary broccoli could be substituted for any of the recipes featured.


I've also come across this easy recipe for it:

Purple sprouting broccoli, pine nuts and sesame seeds

Serves 4-6

Trim 2lb (approx 4 cups) of purple sprouting broccoli and cut into 2 inch lengths. Blanch in a pan of boiling salted water for a couple of minutes until al dente, then refresh under cold running water and drain well. Heat 3-4 tbsp olive oil in a large pan. Toss in the broccoli, warm through and season with salt and pepper to taste. Finally toss in 2 tbsp toasted pine nuts and 1-2 tbsp toasted sesame seeds.

This week's featured seasonal food is Spring Onions - known as a Scallion in the US (also known as a green onion, chinese onion, salad onion).



I particularly like the sound of the Kashmir Fish, one of the recipes featured at the bottom of the page. I think I'll have a go at making a South Beach-friendly version.

This week's featured food is Rhubarb. Although everyone thinks of it as a fruit, it is actually a vegetable and one that we're encouraged to eat on the South Beach woe

I often make a smoothie using rhubarb

From today's free SB Daily Dish email newsletter:

This week's featured food is Asparagus ~ a South Beach featured vegetable from Phase I onwards.

More about Asparagus, including some SB-friendly recipes, here

From today's free SB Daily Dish email newsletter:

From today's free SB Daily Dish email newsletter:

Mmmmmm...cantaloupe. I had some this week and it tasted so sweet I had to go back and check the food lists to make sure it was allowed! LOL!

Ever try grilling or roasting them?? My 12 year old who is not a big vegetable eater, but doing much better with them, absolutely will not let us grill broccoli and cauliflower without adding some brussel sprouts. We use a "grill wok" which is kind of an upside down slice of a pyramid in shape. Chop them all to reasonable sizes, marinate in a little olive oil and spices (sometimes adding teriyaki or vinegar) and grill alongside the meat of choice. It's truly funny if we are shopping together and she sees me getting broccoli and cauliflower and starts begging for the brussel sprouts! She still won't touch them steamed though!

Thanks for the tip, YogaDude--I may have to try that, too! Brussel sprouts are the only vegetable I've ever written off, but I've never had them any way but steamed.

Wanted to add that with cantaloupes, the darker the 'bleached spot' underneath, the sweeter the fruit. That's my 'rule of thumb' anyway.

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