The Great Outdoors

This month kicks off celebratory outdoor eating for those parts of the country that have been dealing with ice, snow and brisk showers for the last several months. Picnics at the beach or park, and firing up the grill in the backyard hold fond memories for many of us. Something about eating outdoors feels like an instant-vacation and the food even tastes better than usual. But often, popular foods choices for these events can leave us feeling less than refreshed. During the spring, our body undergoes a natural detoxification, mostly focused on the liver and gallbladder. These are the organs responsible for breaking down alcohol, toxins, drugs, and high-fat foods. So when the average BBQ is featuring a char-grilled hot dog, mayonnaise-laden cole slaw, potato chips, and a beer or four, the result is especially taxing on our system.

Certainly this doesn’t mean that you need to do-away with fun foods when you partake in backyard festivies. If you are craving nostalgic foods, add in those classics but “tweak” them a bit: Fat-burning daikon radishes, grapefruits and fennel help break down excess fat and ease digestion…and they happen to make one slamming salad when dressed with a little oil, black pepper and fresh mint. Fresh beets are also a delicious add-in and are very helpful in terms of detoxifying the liver. Sprouted wheat hamburger and hotdog buns are often a healthier and more energy-packed choice. Vote with your dollar and buy organic meats. And make sure to be careful when grilling…over-cooking food can encourage the production of carcinogens on grilled meats. You might also venture out the usual BBQ territory and try something new- salmon or white fish such as orange roughie, and fruits and veggies like the perfectly in season asparagus, pineapples or bananas which become extra sweet and decadent when tossed on the grill.

One of the easiest ways to be healthy is by not cutting everything out, and instead adding healthier things in. This creates more balance on your plate. Your meal will feel like that much more of a feast when you add in healthier choices that represent the flavors of spring and the needs of your body to further balance the equations. Swap out potato or egg salads and chips for kale and dandelion greens when it comes to a side-dish. Give it a richer, more palatable flavor by tossing them in blended avocado, lemon juice, garlic and fresh herbs. This also gives the added benefit of helping you absorb more nutrients from the vegetables. Strawberries and spinach are also in season and make a fabulous salad when a handful of nuts are added to the mix.

And when it comes to the booze, less is obviously more, especially if you want your food to stay in your stomach. Drinking alcohol under a hot sun can also increase chances of heat stroke when you are consuming a substance that is already dehydrating. Make a choice to drink glass water after each alcoholic drink that you imbibe. You can also limit your risk for inflammation by having a good serving of omega-3s through fish or avocado or by taking a fish oil pill and by bringing along some sun block. Remember, we can all the Vitamin D we need simply by being in the sun 15 minutes, three times a week! If you will be spending longer than that outdoors, do yourself a favor and be mindful.

These last suggestions are for your own safety. However when it comes to the food, sometimes you don’t have control over what is being served. And rather than isolate yourself or get panicked, it might just be best to “bless it and eat it” and do the best you can. What it’s really about is enjoying time with friends and family, the fresh air and the sunshine. Although, you might want some daikon slices on hand for when you get home…