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Food

Founder Friday with Erica Reid: Summer Fruit Favorite, Watermelon

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Summer months are a great time to load up on the extra beautiful nutrients provided by Mother Earth. I like to eat for the season, what does this mean in particular? I prefer consuming foods that are grown during the season we are in at that moment. 

I always aim for organic. Why? Organic is known to be organic because of the soil to grow it in, also it is not sprayed or treated with chemicals to keep the bugs off aka pesticides from picking at the fruits or vegetables.

If it’s not organic, that means it was probably forced to be grown fast and the residue from the chemical can be left on the food item, and guess what, you’re eating it. Then one of our beautiful organs, the liver, is expected to process it, but unfortunately, our livers get polluted, as they store a lot and can wreak havoc over time. Therefore, purchasing organic is a better and healthier option, but, it does come with a price tag that may be more helpful in the long run, in my honest opinion.

One fruit I love to take advantage of in the summer is watermelon. Yes, watermelon. Supposedly there are over 1,000 different types of watermelon. I never knew this. I have always loved it since I was that little girl wearing pigtails. I love the taste and all the options that can be used to create things to eat or drink with it and let’s not forgot the nutritional benefits we may gain from it. While I do not eat the skin on this fruit, I do wash it well before using and I prefer it to be organic.

Here I share with you one of the recipes we created in my last cookbook Shut Up and Cook.

It’s not only cooling and refreshing, it’s delicious and loaded with nutrients that watermelon provides such as vitamin C, Vitamin A, minerals known as copper, potassium and it also has lycopene which is a great powerful antioxidant. If you are not challenged by anything that prevents you from enjoying it such as IBS (irritable bowel syndrome) or sticking to FODMAPs, (fermentable oligo-, di-, monosaccharides, and polyols) or anything else known to prevent you from indulging, give it a try.

I’ll have it anytime it’s available in the summer! Take advantage of it while it’s here in season saying hello to us.

Thank you Watermelon and thank you Mother Earth.

Please let me know what you make or how you like to enjoy this baby.

Happy Watermelon season.

With much love and gratitude,

Certified Holistic Health Coach

Certified in Gut Health

Author of The Thriving Child, Shut Up and Cook!

 

Erica Reid, Founder of nécessité
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