Kiwi, Purple Cabbage and the Nutritionista!

My New Year's resolution was to start eating a healthier diet, though I must confess that I have lost my way down that road. But since it’s the start of the Chinese New Year, perhaps I have a second chance? I needed guidance of a professional so I asked Bianca Peyvan to walk through the Beverly Hills Farmers’ Market and show me some healthier options. It’s also ‘kiwi month’ at the market so that was a good place to start.

“The kiwi fruit has twice the vitamin C than an orange and it has more potassium than a banana,” said Peyvan.

Several vendors are harvesting fresh-picked kiwi from their orchards. We found the common furry egg-shaped variety at Harry Nicholas and another wild looking type of kiwi at Soledad Farms. Peyvan suggested that I make a smoothie with the kiwi using low-fat milk or yogurt and also the skin of the fruit.

“They skin of a kiwi fruit is very high in fiber making it a great aide for people who suffer from gastric and constipation problems,” said Peyvan.

She also offered an unusual use for kiwis: as a meat tenderizer. “It’s one of those magical fruits where its enzymes breakdown the fat content which makes the meat very tender,” she said.

Our next stop was Kenter Canyon, where I always stop to get my weekly supply of salad components.

“Just because you’re eating a salad doesn’t mean it’s always healthy,” Peyvan explains. “Most people will be surprised how many calories are found in bottled salad dressings.”

Kenter Canyon offers a beautiful selection of lettuce greens, including arugula, baby romaine and herbal blends. We also headed over to Avila and Sons where we discussed the assortment of dried fruits and nuts to replace the heavy caloric dressings.

“I like to think the greens are a blank canvas where you get to add bright fruits, nuts and vegetables,” said Peyvan.

Peyvan explained how tossing in a small handful of dried fruit and nuts will add much more flavor. It is important to eat them together, she noted.

“Dried fruits have high condensed sugars, and if you eat them alone there is that quick sugar-rush that you want to avoid,” said Peyvan. “But if you eat the dried fruits with nuts, the natural oils found in the nuts will allow your body to process the sugar.”

We also visited Bernard Farms to find fresh citrus to use as a dressing. Peyvan suggests squeezing the juice of an orange or lemon as a salad dressing. In the past I’ve made a delicious vinaigrette with fresh kumquats that are just coming into season at the market. I’ll just skip the olive oil and as Peyvan suggests. We also contemplated ordering a glass of the stand’s freshly squeezed orange juice.

“Drinking a glass of fresh juice may be fast and easy,” explains Peyvan. “But I’d rather see you peel the orange and actually eat it because it makes you take the time to enjoy the fruit, and you will benefit from the orange’s fiber.”

I was applauded for wanting to purchase my weekly purchase of vegetables such as carrots, asparagus and an unusual purple cabbage, this week’s find at South Central Farmers Cooperative.

“These veggies are a good source of nutrition and fiber,” said Peyvan.

We found the homemade granola at the Manhattan Bagel and Bread stand to be a good breakfast option because at the bakery they do not coat the granola with oils. Instead they spray a small amount of vegetable oil onto the pan to prevent the ingredients from sticking. This allows the granola ingredients to toast in their own natural oils.

Peyvan has a degree in nutritional science from the California State University of Los Angeles. As a registered dietitian, she works with private clients and corporations who wish to expand their knowledge and improve their diets. Peyvan also works with her mother, Dr. Shadye Peyvan, where they merge acupuncture, green wellness and nutrition for their clients.

Farmer’s markets bring the like-minded people together, she noted. “We’re all here to support the local environment because we’re buying local. Socially it’s a good energy to be around other people who share your beliefs,” she said.

I invite you to join me each week as I explore the magical world of the Beverly Hills Farmers’ Market. Please feel free to share stories and recipes of the items you also find interesting at the market. If you see me strolling about, please say hello.

The Beverly Hills Farmers' Market is held every Sunday (rain or shine) from 9 a.m.-1 p.m. at the 9300 block of Civic Center Drive. There are more than 60 farmers and vendors offering a wide variety of organic and conventional California-grown seasonal fruits and vegetables. There are also prepared food kitchens with menu items to take out or enjoy at the small on-site cafe.

Parking is available on the neighboring side streets or in the garage attached to the City Hall and library. The market supplies free shopping carts to use and they are located there. If you have any stories or recipes from the market that you wish to share, please contact the site editor at mariec@patch.com.

David De Bacco is a writer living and celebrating life in Los Angeles. He has worked for some of the world's most famous chefs and restaurateurs, and along the way he became a little savvy about food and wine. He has published articles and cookbooks for Shibata Publishing Co. in Tokyo and is a contributing writer for Edge Publications. He is also the creator of the Cookin with Mama blog, a meeting place to share recipes from our mothers.