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Five local organic food staples to keep you healthy

Published 8:40am Wednesday, September 4, 2013

Kale

Dark leafy greens are a great source of minerals, nutrients, enzymes and antioxidants.

They’re incredibly alkalizing, meaning they’ll help balance your body’s pH levels. Processed foods, meat, dairy, oils and sugars produce acidic waste in your body, and if you don’t counteract it with alkalizing foods like kale, your body will leach calcium, magnesium and other alkaline minerals from your bones. Kale is one of the most nutritious and accessible leafy greens. Use it in your salads and green smoothies. Kale is coming back around to farmers markets and is a steady staple in a local organic CSA.

Tomatoes

Who doesn’t love ripe tomatoes? They are a great addition to any savory dish. Add tomatoes to salads, sauces, dressings and raw gazpacho soup.

These non-sugary fruits are an amazing source of potassium, folate, vitamins A, C and K. They’re low in calories, but are very filling due to their high water and fiber content. Tomatoes can still be found in more southern regional markets throughout October.

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