FOOD CHALLENGE 2019

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Week 52: Final Thoughts

 

For this final post of the FOOD CHALLENGE 2019 I am not going to present a seasonal ingredient; instead, I want to summarize what I have learned and most enjoyed during this fun food adventure. 

As many of you know, SOUL Food Salon has conducted a food challenge before. For this current challenge, I was excited to feature a lot of new ingredients. We also included a recipe in each post. Before I recommended a specific recipe to you, my audience, I ran a mini test kitchen—trying out a variety of recipes before selecting the one that would make the post. I really enjoyed this process because it forced me to get out of my comfort zone and try new recipes in a variety of different ways. It is my hope that you enjoyed them and that you’ve added a few new favorites to your repertoire (I know that I have!). I compiled the 51 recipes from each week of the 2019 Food Challenge into a short e-book, which you can access here.

I had fun with another new aspect of the 2019 Food Challenge: posting about the featured weekly ingredient on Instagram and Facebook. Those posts included a photo of the prepared recipe. I hoped to engage, entice and educate a broader audience about the myriad benefits of eating plant-based foods.

In addition to introducing you to new recipes and foods, I was excited to note that my food photography skills improved over the course of the year. It has been a joy to discover a new creative outlet through photography. I took all of the photos in the e-book.

Here are a few additional bonuses the food challenge gave me:

  • I loved learning all about the various health benefits of each seasonal food. It is truly amazing what nature provides for us in terms of healthy food sources.   

  • It was illuminating—and fun—to try new fruits in season, vegetables, whole grains, spices, herbs, etc. And, as tempting as it is to buy berries during the winter in California, for instance, I found that I enjoyed the sheer variety of local, seasonal produce. I also felt better knowing that I wasn’t purchasing produce that was being transported to California, at great environmental cost and with significant loss of nutrients along their long route to the store.  

  • I enjoyed going to the farmers’ markets and checking out the variety of seasonal food. I became personally acquainted with many of the farmers, which was an added bonus. They happily shared their knowledge about growing different foods, offered tasty recipes to try and often allowed me to sample their wares. 

  • I really loved sharing recipes with friends while using the unique foods I researched and presented in the newsletter. Sharing this newsletter with you also encouraged fun conversations about each new featured food. Often, those conversations took place in our local market when someone told me they were shopping for the food challenge. I so enjoyed the dialogue revolving around what we were all going to cook with that week’s featured ingredient. 

 

My hope is that you also had fun while on this food adventure—and that you learned a few things you hadn’t known before about seasonal foods. I hope you felt emboldened to try a few new foods and recipes and that you had the opportunity to engage your family in the cooking process. 

In good health, Jeanne 

Past Weeks

Broccoli and its health benefits and recipe

Week 1

Broccoli

 

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Week 5

Brussels sprouts

 

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Week 9

Carrots

 

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Week 13

Celery

 

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Week 17

Hemp Seeds

 

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Week 21

Bell Peppers

 

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Week 25

Corn

 

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Week 29

Raspberries

 

Image by veeterzy

Week 33

Blueberries

 

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Week 37

Ginger

 

Image by Charisse Kenion

Week 41

Dark Chocolate

 

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Week 45

Pears

 

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Week 49

Oranges

 

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Week 2

Beets

 

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Week 6

Garlic

 

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Week 10

Swiss Chard

 

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Week 14

Almonds

 

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Week 18

Onions

 

Fresh Strawberries

Week 22

Strawberries

 

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Week 26

Watermelon

 

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Week 30

Summer Squash

 

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Week 34

Mint

 

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Week 38

Kale

 

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Week 42

Pumpkin Seeds

 

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Week 46

Cranberries

 

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Week 50

Parsley

 

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Week 3

Cauliflower

 

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Week 7

Sweet Potatoes

 

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Week 11

Grapefruit

 

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Week 15

Avocados

 

Artichokes

Week 19

Artichokes

 

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Week 23

Green Beans

 

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Week 27

Tomatoes

 

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Week 31

Apricots

 

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Week 35

Apples

 

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Week 39

Kiwifruit

 

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Week 43

Figs

 

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Week 47

Arugula

 

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Week 4

Lemons

 

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Week 8

Radishes

 

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Week 12

Asparagus

 

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Week 16

Spinach

 

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Week 20

Cherries

 

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Week 24

Peaches

 

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Week 28

Basil

 

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Week 32

Eggplant

 

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Week 36

Cucumbers

 

Image by Keenan Loo

Week 40

Brussels sprouts

 

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Week 44

Pomegranates

 

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Week 48

Cinnamon

 

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Week 51

Olives

 

SOUL FOOD SALON

seasonal . organic . unprocessed . local

www.soulfoodsalon.com

 

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