Continued from Macrobiotic Diets.

There has been a small explosion of memoirs by writers who took the so-called local challenge -inventing die word “locavore” in the process.

In books like Alisa Smith and James Mackinnon’s The 100 Mile Diet and Barbara Kingsolver’s Annual, Vegetable, Miracle, authors have vowed to eat only foods grown within a certain radius of their homes.

Of course, eating locally means eating seasonally. It saves transportation fuel and contributes to a feeling of eco-well-being. It also limits dining options, but there are sacrifices I’m willing to make for my own health and for the health of the planet:

Out-of-season cherries, watermelon, corn, apricots, nectarines, green beans and snap peas, to name just a few. In their ripe, freshly harvested glory, these things are truly sublime. I’m willing to wait for them, and focus on what’s in season today.

Macrobiotic diet plan I believe the body does better with seasonal foods. Springtime is a natural time to “detox� – and, hey look, bitter young greens and radishes are in season! Summer is hot and a great time for bright raw fruits and vegetables.

And now, as fall sets in, our bodies are happy to make the switch to starches, root vegetables and maybe a little more meat. The ever-changing cornucopia of seasonal foods is actually much easier than sticking to brown rice and seaweed – and far more delicious!