Winter’s tough and not just for those that have to hibernate. In fact, from November until nearly March – when the clocks go back; there really can be an air of the downbeat about the world. Aside from causing colds and illnesses, winter can often make you want to comfort eat.  The longer evenings, the colder and wetter weather and the lack of any solar powered vitamin D make heavier, starchy foods more desirable.

However, as we always say at NuBeginnings, it doesn’t have to be like this. There is plenty of amazing in-season foods that can offer you tasty alternatives as well as the opportunity for exploration in the kitchen.

Red Cabbage

Many of us have terrible memories of cabbage. Most of us recall over-boiled green mulch we got at school. However, cabbage is an amazingly tasty vegetable if cooked correctly provides a significant amount of nutrition and is also very versatile. We are especially fond of red cabbage – it an be truly yummy.

Red cabbage is full of antioxidants, rich in minerals, vitamins and anthocyanins – this gives it the red tone. Cabbage is beautiful braised with apples and even added to salad. It’s also ideal for stir fries and coleslaws and is a tremendously healthy and versatile vegetable and we love it.


We often find people make leek into soup. However, leeks can be added to omelettes, salads and even stir fries and are super tasty. They are high in fibre and also packed with numerous essential nutrients. Their delicate flavour makes for adaptability and they come with a range of health benefits.

Brussel Sprouts

Another often maligned food, Brussels sprouts are a fantastic food and rich in a wide range of all things good. They’re packed with anti-oxidants, have a high fibre count and are even claimed to have cancer prevention qualities thanks to a high level of glucosinolate.


This winter fruit contains around 100mg of Vitamin C and an array of antioxidants. They’re essentially a common super food and can be eaten alone or added to salads. As a matter of fact, we find that they go very well with spinach -succulent, juicy and tasty.


Winter vegetable kale is a low calorie, high fibre alternative to other greens and is known as ‘the new beef’ because of its nutritional benefits. It’s full of everything from iron, to vitamin K and even has omega 3 fatty acids. Per calories it has a higher calcium count than milk and is also an antioxidant. Kale is wonderful in salads, stir fries and in a wide range of winter dishes and is a bit of a change from the usual. Give it a try if you haven’t had it before.

These five winter foods offer you a healthy alternative and also help you ward off colds, illnesses and those winter blues, while providing the pick me up you need to enjoy this winter wonderland.