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I’m a big believer in seasonal eating because where food comes from, and the environmental cost of producing and transporting it, is critical to the well-being of our planet and society.

Plus, seasonal eating means getting delicious foods like raspberries at their peak.
Raspberry season is relatively short, so you might want to stock up at your local shop or farmers market, wash then freeze some berries to use later in smoothies. Fresh or frozen, raspberries are rich in vitamin C, antioxidants, and fibre. Personally, I’m quite happy eating them fresh, or tossing them in fruit salads. If you want to get creative, Rate Your Burn has a post with 19 great healthy raspberry recipe ideas.

I particularly like the look of the raspberry, goats’ cheese, quinoa and basil salad; the carob raspberry vegan porridge; and the raspberry oatmeal protein pancakes.
Try ’em out and share your favourite recipe in the comments!