I Eat La.: Eat local. It’s good for your health. | Entertainment/Life

I don’t diet and exercise very much. I do like to feed myself fresh food that is as healthy as possible.

The ingredients grown near us are fresher and more nutritious during peak season, and grown by people I know. For me, eating local food is a healthy choice.

Fresh local produce is picked when it is ripe and fully developed. Plants get their nutrients from sunlight and soil. The plant has received more sunlight, which means it will have higher levels of nutrients. Food grown in non-seasonal or natural settings requires more human intervention—pesticides, waxes, chemicals, and preservatives—to grow as desired and appeal to shoppers.

Buying food locally is often more nutritious. Fruit and vegetables travel an average of 1,500 miles before reaching the grocery store. Near the store where you buy your groceries, they may go further when the groceries are not in season.

In Louisiana, our climate grows year-round. This means we have a steady supply of fresh fruit and vegetables throughout the year. We also regularly produce meat, dairy, nuts and baked goods from Louisiana producers in our stores, stands and farmers markets.

I hope you enjoy these recipes featuring locally sourced and seasonal ingredients. I’ll be making healthier food choices this year – and I’ll be trying to work out. I wish you success and good health with your plans for this year and beyond.

Fried Broccoli

Yields 4 servings. Recipe courtesy of Teresa B. Day.

3 tablespoons olive oil

2 cloves of garlic

¼ cup cashews, chopped

1 bunch broccoli (cut into florets, stems chopped)

3 tbsp water

2 tbsp lemon juice

1 tsp Italian seasoning blend

1 teaspoon kosher salt

½ teaspoon black pepper finely ground

1. Heat olive oil in a heavy skillet or Dutch oven.

2. Saute the garlic and cashews until the nuts are lightly toasted.

3. Add broccoli and toss to coat with oil. Fry for 5 minutes.

4. Add water and lemon juice and fry for another 5 minutes.

5. Season with the Italian blend, salt and pepper, and cook for a final 2 to 5 minutes or until the broccoli is crisp and tender.

6. Serve immediately.

Roasted Beet and Orange Salad

Serves 2 servings and ¼ cup of dressing. Recipe courtesy of Teresa B. Day.

6 to 8 beets

3 small oranges

1 tablespoon honey

1 tablespoon orange juice

2 teaspoons white balsamic vinegar

1 tablespoon olive oil

1 tablespoon fresh mint, chopped

1. Heat oven to 450 F. Cut off the stems of the beets and wrap them in foil bags.

2. Arrange the beets on a rimmed baking sheet. Roast until tender, about 45 minutes or more. Set aside to cool.

3. Peel and cut oranges into wedges, remove seeds and place in a medium salad bowl.

4. Peel the beets and cut into slices or wedges. Toss with oranges.

5. In a small jar or mug, whisk together the honey, orange juice, balsamic vinegar, and olive oil.

6. Drizzle dressing over beets and oranges and toss to coat. Sprinkle mint on top and stir.

7. Serve immediately or refrigerate.

Grilled Pork Chops

Yields 6-8 servings. Rub is the work of Teresa B. Day.

6-8 thick-cut pork chops

½ cup brown sugar

1½ teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon diced garlic

1 teaspoon smoked sweet paprika

1 teaspoon dried basil

1. Heat grill to medium-high heat.

2. In a small bowl combine sugar, salt, pepper, garlic, paprika, and basil. Rub all over chops until evenly coated.

3. Place the ribs on the grill and grill for 6 to 7 minutes per side. A thermometer inserted into the thickest part of the chop (away from the bone) should read 145 F.

4. Let the chops rest for about 8 to 10 minutes.

5. Serve hot.