Healthy Ideas for Seasonal Eating

There has been a lot of hype around local and seasonal foods over the last few years.  Eating locally and seasonally has many benefits.  By buying Local foods you cut down on the environmental impact of transporting food from far destinations such as the US or Mexico, and it also supports our local economy.

When you buy locally you are also getting produce that is fresher because it doesn’t have to be picked before it’s ripe to account to transportation time.  Produce that come from afar must be picked before it is rip to ensure that it doesn’t go bad by the time it hits the grocery store.

Eating seasonal also reduces the environmental impact of transporting food.  Some great seasonal foods for the winter are root vegetables such as carrots, parsnip, beats, potatoes, and other foods such as cabbage.  Other great foods that can be easily accessed for the winter are beans and lentils; they are high in fibre and are a great source of protein. 

Beans and lentils can be found in its raw form at most health food stores and in some better grocery stores.  Raw bean or lentils are preferred over canned beans or lentils because there are no preservatives, sodium or potential for trace heavy metals from the packaging.  Choosing raw beans or lentils is also great for the environment because you are also cutting down on the packaging.

Stews, chillies and soups are some great ways to incorporate seasonal and local foods this winter.  Additionally, stews, chillies and soups can be prepared in bulk and frozen for future use.  This is a fantastic way to reduce the time it takes to prepare healthy meals for you and your loved ones!

Below is one of my favourite hardy soup recipes.

Spicy Carrot and Lentil Curry

INGREDIENTS:

• 1 Tbsp extra-virgin olive oil
• 2 cups sweet onions, diced
• 3 large garlic cloves, minced
• 2 Tbsp fresh ginger root, peeled and minced
• 1 Tbsp red curry paste
• 4 cups organic vegetable stock
• 2 cups carrots, peeled and diced
• 1/8 tsp crushed red pepper
• 1 cup dried red split lentils (soak over night)
• 1 cup frozen shelled edamame beans, thawed
• 1/3 cup fresh cilantro, chopped
• ½ tsp salt
• Freshly ground pepper
• Naan Bread (optional)
• Sour cream (optional)

INSTRUCTIONS:

1. Heat the oil in a large saucepan over medium-high heat.  Add onions, garlic and ginger; sauté for 5 minutes or until soft and translucent.  Stir occasionally.
2. Stir in curry paste and 1 cup stock blend.  Add carrots and crushed red pepper.  Reduce heat to medium-low.  Cover until carrots are crisply tender, about 5 minutes; stir.
3. Add remaining stock, lentils, and edamame beans and bring to a boil.  Cover, reduce heat, and simmer for 10 minutes until the lentils are tender.  Stir in cilantro, salt, and pepper.
4. Spoon into individual bowls and serve with naan bread and sour cream if desired.  Serves 4-6.

Each serving: 232 calories, 13 g protein, 4 g fat (no trans fats), 38 g carbohydrates, 14 g fibre. Enjoy!

If you try this recipe, let us know in the comments section below how you liked it!

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Tags: beans healthy eating lentils local eating