By Rosalba Velletri
We are all well aware that there is a strong relationship between food and our health, a diet of good quality food in combination with physical activity and proper lifestyle is vital for our wellbeing.

It all starts with the food we choose to bring to the table. The best way is to make connections with local small producers and eat what is in season. Local and seasonal means that the producers pick their produce when it’s ripe because it doesn’t have to travel to the other side of the world. This is invaluable for taste and health benefits because when fruit and vegetables reach their maturity, they develop some constituents (vitamins and antioxidants) that they don’t have when they are not ready. Eating with the seasons supports our bodies’ nutritional needs at different times of the year, avoids eating foods that have been treated with chemicals to extend their shelf life and offers a greater variety of food to bring to our table. As for meat consumption, It is advised to have red meat 2-3 times a week for a total of 500g of cooked meat per week, red meat is a source of iron, zinc, B12.

The average meat consumption in Australia is around 110kg per person per year, with chicken being the most consumed (40kg). So as a general rule for wellness we should all eat less meat, of better quality, choose different cuts and different types of meat and increase our consumption of unrefined grains, legumes, wild caught fish, fruit and vegetables.

Some fresh local seasonal fruit and vegetables to enjoy at this time of year include:

• Apples and pears, plums, chestnuts, bananas, some early mandarins, pomegranates, persimmons
• Beetroot, broccoli, cabbage, carrots, beans, cauliflower, kale, pumpkin, silver beet, lettuce, rocket, chillies, potatoes, parsnips, sweet potatoes

Produttori Snail of Approval: Chestnut Brae, Locavore, The Fruit Corner