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peas
Asparagus
Mangoes
Eggplant
Kiwifruit
Cantaloupe (domestic)
Sweet potatoes
Grapefruit
Watermelon
Mushrooms

Seasonal
    W HEN YOU START eating more locally grown food, you also have to eat with the seasons. At first, it sounds like such a bummer—no tomatoes in December? Why would anyone live like that? Well, here’s the thing—that December tomato? It tastes terrible. You know it does. It’s watery and bland, and you’re just eating it because it’s there. Forget nutrients. Forget flavor. But the tomatoes you eat in July and August? They are the best things ever—change-your-life delicious.
    So seeking out more local foods means eating more of what’s in season—aka actually fresh and tasty—around you. That means you’re changing up your diet every few months, bringing in new foods right when you might otherwise start getting bored of eating the same old things all the time. And those new foods bring new nutrients, often just when our bodies need them most. There’s a very cool synergistic thing that happens between health and flavor when you start eating seasonally—try it out and you’ll see what I mean. Of course, what’s in season near you might be totally different from what’s in season for me. Find out what’s freshest right now by plugging in your state and season at www.sustainabletable.org/shop/seasonal .
Enjoyable!
    T HERE’S ABSOLUTELY NO POINT in trying to change your eating habits if you can’t also enjoy your food. You won’t stick with it, you’ll feel gross, and everyone who has to eat what you eat will be miserable right along with you. With Honest Eating, there’s no emphasis on calorie counting or nibbling sad little portions of prepackaged diet foods, because that takes all the joy out of cooking and sharing meals with loved ones. By skipping processed, toxin-laden foods, you’re going to remove some empty calories off your plate from the get-go. Losing or maintaining your weight becomes effortless, freeing you up to focus on how
good
your meals taste.

    GMOs
    FOUND IN: Canola, soybeans, and corn. These are the main ingredients in animal feed—and key grains in tons of processed foods, although the label won’t indicate if GMOs are present.
    WHAT IS IT? “Genetically modified organisms” are engineered into food crops to make them hardier—usually a toxic chemical pesticide is bred right into the grain!
    WHY IS IT SKETCHY? The health consequences of GMOs are largely unknown, but they’ve been banned throughout Europe. Personally, I’d rather be safe than sorry. GMOs are not allowed in organic food, so if you’re eating mostly organic, you’re already limiting your exposure.

Good, Honest Food
    S O NOW, LET’S get to the fun part: What to eat! These are my family’s favorite foods—and are all pulled from the actual list I use to stock our fridge and pantry week to week so we always have delicious, fresh ingredients on hand to whip up snacks and meals.

Pure & Simple: Produce
    S INCE WE EAT SEASONALLY , the fruits and veggies we bring home vary a lot—although in California, we’re fortunate to have such a long growing season that many kinds of produce are available all year long. Here are some favorite ways to use them up. I’m a “pinch of this” and “dash of that” kind of girl, so play with your own proportions.
Spring
    This season’s all about tender, earthy flavors.
ASPARAGUS
    Roast it! Just drizzle trimmed asparagus with olive oil, sprinkle with salt, and roast at 450˚F for 10 to 15 minutes.
AVOCADOS
    Full of “good” fats that are great for your brain, these are the staple of Honor’s diet—but they make Haven gag!
BABY SPINACH
    I like to slip some into Honor’s sandwiches and smoothies. Here’s a quick smoothie recipe: Blend a cup each of raw spinach, frozen blueberries (raw are okay, too), and unsweetened vanilla almond milk. Great for breakfast; definitely tastes best cold.
BEETS
    Roast or boil these, then dice them and throw into a salad