What’s in Season? Tips for August

Yes it’s still pretty cold, although we have had some very warm weather for this time of year. Stave off the last of the winter chills and get into some healthy comfort eating with 12WBT Nutritionist Georgie Moore’s seasonal recipe tips for August.


Ruby Grapefruit

Delicious, juicy and packed with Vitamin C, Grapefruit is a gem. Grapefruit is a member of the citrus family, and as such, it has a very strong, tart flavour that stands out in any recipe. To utilise grapefruit without it’s flavours overpowering a meal, it is vital that you create the right combinations.

For example, grapefruit goes well in a beetroot salad, with equally strong flavours. Try roasting a beetroot and a red onion then chop, and mix with baby spinach, goat’s cheese and a balsamic vinaigrette. Divide the grapefruit into segments then add as a garnish and serve.

If you want a sweeter dish, try lightly grilling grapefruit segments that have been marinated slightly in vanilla and a sprinkle of sugar. Serve with a natural yoghurt.


Fabulous Fennel

Fennel is an incredibly versatile plant of which the leaves, seeds and the bulb can all be used in cooking. Fennel has an aniseed style of flavour, which adds significant punch to any meal.

The bulb can be baked or sautéed. The stalks can be added to salads, and the leaves can be used to add flavours to marinades and sauces.

Why not add fennel to a salsa to serve with baked snapper or other baked fish. For a soup with a difference, create a fennel and leek soup and serve with toasted wholegrain bread. Even the fennel seeds can be used – add them to a crumbing mixture for pork or chicken with zing.


Perfect Potato

Potatoes always seem to be in season and can be found as a part of most Aussie dinners at least once a week, but aside from mashing or roasting them, what else can you do with the average spud?

Why not make potato fritters by grating potato, adding some diced frozen vegetables and an egg-white then grilling them in the fry pan.

Alternatively, if you are a lover of potato chips, cut your potatoes into wedges. Boil them for 7-8 minutes, then drain, put into a baking tray and spray with oil, then place into a hot oven for them to finish cooking. The pre-boiling will allow the chips to cook through whilst still enabling them to get a crunchy outer shell from the hot oven without adding a bucket load of oil to the mix. If you do have to have your chips with salt, use iodised salt (to help prevent iodine deficiency) and add it after they chips have been served for a bigger salty taste.

For more winter seasonals from Georgie, click here.

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