In my “In Harmony With Nature” series I talked about eating seasonally.  Well, here we are with one month left of Winter.  Hard to believe.  How have you been doing with the 15 Practices to Thrive in Winter?  My two favorite so far have been the hot baths and sitting by the fire.  I will definitely miss the fires once it warms up.

So, while we still have winter vegetables available in season, here is some extra inspiration and a few new ideas for how to prepare them.

Which vegetables are in season in winter?  You have to ask these days because the grocery stores have almost every fruit and vegetable year-round.  I just saw asparagus shipped in from South America, for heavens sake!

There are several varieties of  winter squash – butternut, acorn, spaghetti and pumpkin are the most popular.  Then you have your root vegetables such as carrots, turnips, beets, potatoes, rutabaga and parsnips.  And my favorite, hearty greens like kale, collards, and Bok Choy.

All are powerhouses of nutrition, of course. Winter squash is full of Vitamin A, C, K and B6 along with folate, manganese and copper.  Root vegetables vary widely.  Carrots are packed with Vitamin A.  Beets are filled with folate.  Potatoes are a good source of potassium. Then greens are full of Vitamin A, C, K and manganese. For more on the nutrient profiles for these delicious vegetables, here is one of my new favorite sites for nutrition details.

As always, real food is the best source of nutrients for fueling our bodies and our healing.

Enjoy another month of yummy winter comfort food!



PALEO RoundUp of Winter Vegetable Recipes

Winter Squash

Spaghetti Squash The Anti-Pasta by Healing For Real

Maple Pumpkin Spiral by Healing For Real

Low Carb Pumpkin Pie by The Wholesome Life

Thai Pumpkin Seafood Stew by DJ Foodie

Butternut Squash with Apples & Cinnamon by Life By Jeanie

Curried Butternut Squash and Greens by The Savory Lotus

Healthy Butternut Squash Shephard’s Pie by Primally Inspired

Easy Roasted Butternut Squash Soup by Small Footprint Family

Grassfed on a Budget: Cinnamon Beef Stew with Butternut Squash and Mushrooms by Gutsy by Nature

Stuffed Winter Squash by Gutsy by Nature

Stuffed Acorn Squash by Stupid Easy Paleo



Kale-Bacon-Brussels “Hash” by Mary Vance, NC

Salt and Pepper Vegetable Chips – (Low-Carb, Paleo, Gluten-Free) by Peace, Love and Low Carb

Kale and Bok Choi Slaw with Spicy Sesame-Ginger Dressing by Small Footprint Family

Simple Southern Style Braised Greens by DJ Foodie

Kohlrabi Jicama Salad by Small Footprint Family


Root Vegetables

Easy Root Vegetable Pancake Recipe (grain-free) by Small Footprint Family

Carrot-Squash Hash by DJ Foodie

Grassfed on a Budget: Pot Roast with Root Vegetables by Gutsy By Nature

Roasted Beets, Brussels Sprouts, and Carrots by Gutsy By Nature

Turnip and Rutabaga Salad with Watercress by Small Footprint Family


Sweet Potatoes

Roasted Sweet Potato Purée with Coconut, Orange & Ginger by And Here We Are

Roasted Garlic and Sweet Potato Soup by The Wholesome Life

Photo Credits: Sharon Mollerus and Alice Henneman via Flickr
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