Here are a few summer fruits and some of their health benefits:

Apricots: Great for lung conditions and asthma and are used to help treat anemia due to their high copper and cobalt content.

Bananas: Help lubricate the intestines, help treat ulcers, aid in detoxifying the body, help sugar cravings and are rich in potassium which helps hypertension.

Cherries: Slightly warming in nature, they increase overall body energy, remedy arthritis and rheumatism, and are rich in iron, which improves the blood.

Grapefruits: Treat poor digestion, increase appetite during pregnancy and alleviate intestinal gas, and reduce mucus conditions of the lungs.

Papayas: Tone the stomach, act as digestive aid, moisten the lungs and alleviate coughing and contains carpaine, an anti-tumor compound.

Raspberries: Benefit the liver and kidneys, cleanse blood of toxins, regulate menstrual cycles, treat anemia and can promote labor at childbirth.

A healthy lifestyle is the key to longevity, optimum weight, abundance of energy and balance. By using fruit to satisfy our taste for sweetness we can leave behind the use of chemical, processed and refined sweeteners, while enjoying all the positive effects of incorporating fruit into our diet. Fruits are easy to digest, are cleansing and cooling and are great for those who are over-stressed and over-heated from excessive mental strain or hot climates. Fruits are filled with fiber and liver stimulants, which act as a natural, gentle laxative. Whenever possible, buy fresh, locally grown fruit as opposed to imported fruits shipped form far off places. This can keep you eating 'in season', which helps us to feel more in harmony with our environment and climate.

Eating raw fruit in summer months increases its cooling effect, while baking in the winter months neutralizes its cooling effect. Fruit in the form of juice is a great choice for cleansing the body, but be aware that juice rapidly raises blood sugar levels, sending you down an energy crash soon after. Frozen, whole, pureed or juiced fruit can make great summertime cool down treats, such as frozen grapes, banana-coconut smoothie popsicles or lime juice ice-cubes for ice tea!

Whether you are having fresh fruit for a light early morning breakfast, a mid day snack or evening treat, enjoy nature's sweetness and when ever possible buy organic!

How does Kale benefit our bodies? Green is associated with Spring - a time of renewal and refreshing vital energy. In oriental medicine green is related to the liver, emotional stability and creativity. Nutritionally, Kale is very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and is a powerhouse for vitamins A, C, E and K. In addition, Kale is crammed full of fiber; folic acid; chlorophyll; and many other micronutrients and phytochemicals. Kale aids in purifying blood; strengthening the immune system; improving liver; gall bladder and kidney function; fighting depression; clearing congestion; improving circulation and keeping your skin clear and blemish free.

What do we do with kale once we get it home to our kitchens? Try the recipe below and pick up a different green each trip to the market to find your favorites!

Winter squash contains greater amounts of natural sugars which help reduce sugar cravings. Perfect for the holiday season! Instead of munching on cookies and cakes try this recipe.

1 Medium Squash (acorn, butternut, kabocha, delicata, sweet dumpling squash)

1 Tablespoon Cinnamon

1-2 Tablespoons Honey or Maple Syrup

1. Wash and cut squash in half.
2. Take seeds out.
3. Put squash in a baking dish, add your choice of sweetener, and sprinkle with cinnamon.
4. Bake them for 45 minutes at 450 degrees.

Often, squashes are sweet enough by themselves, so you can omit sweeteners, or use apple chunks, raisins, figs or dates.

Save the seeds to soak and bake. Easy, simple, and very satisfying!

Winter Squash is a richly orange colored vegetable, an excellent source of carotenes - the richer the orange, the richer the value. Squash is a very good source of vitamin c, pre-vitamin A and B1, B6, folic acid, potassium, and fiber. Their shells are hard, enabling storage periods up to six months!

Winter squash have been shown to exert a protective effect against many cancers. Diets rich in carotene appear to offer protection against heart disease and developing type 2 diabetes.

So indulge in orange food!

"Working with Vinca is more than just talking food . . . it is achieving a state of well being that I had not experienced in all of my 50 years! Thank you Vinca!"

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Asparagus is a fast growing vegetable. One spear may grow as much as ten inches in a day. It is strengthening the female hormones, promoting fertility, increasing lactation, and relieves menstrual pain. According to the National Cancer Institute asparagus is the food highest in glutathione, an important anticarcinogen. It also contains rutin that helps prevent small blood vessels from rupturing. It contains good amounts of vitamin A, B-complex, C, & E, as well as potassium & zinc.

Vinca Asparagus Recipe - Serves: 4 Preparation Time: 5 minutes Cooking Time: 15 minutes Ingredients 1 pound fresh asparagus, 1/2 tablespoon olive oil, 1 tablespoon garlic, minced, salt & pepper, drizzle balsamic vinegar pre-heating the oven to 400 degrees rinse the asparagus, dry, and place on the cookie sheet, drizzle with the olive oil, tossing well, and sprinkle on salt and pepper, add the garlic and put in the oven, roast the asparagus for about 15 minutes until tender, drizzle on balsamic vinegar and serve.