Winter nutrition

It is pretty much common knowledge that locally-grown food contains more nutrients since it tends to be fresher, and therefore it’s healthier for you. It’s also better for the environment since it doesn’t require the burning of fossil fuels to get it from the farm to your local grocery store. It supports local farmers and this helps when things like the supply chain issues that come with a global pandemic occur (did you see any lack of food in the farmer’s markets compared to grocery store chains recently?). Plus, you can even grow your own food! This saves you money and gives you complete control over anything that is used to fertilize the soil and help the crops grow (this is true any time of the year though…).

So winter is still a time of year that you can use for gardening (which is GREAT!). There are many resources if you want to grow your own winter veggies, from gardening books or TV channels, to YouTube videos, to your local farms, to books like The Year-Round Vegetable Gardener and The Winter Harvest Handbook.

There are even a fair number of winter crops that you can choose from:

• Winter squash

• Carrots

• Lettuce

• Winter cabbage

• Peas

• Dark leafy greens

• Brussels sprouts

• Potatoes

• Alliums

• Beets

• Turnips

• Broccoli

I am completely thrilled that I am going to try to continue gardening throughout as much of the winter as I can this year! But all of this work that has been going into winterizing my own garden really had me thinking these past few weeks about what can I cook with the foods that are in-season in the colder months. I have one recipe that I think you all will enjoy, and just HAD to share it because I think I am going to make it later on this week.

The almond sauce is downright delicious, by the way. So much almond flavour and it just complements the broccoli so well (honestly, broccoli and almonds were made to go together!). Both almonds and broccoli also pack a huge nutritional punch! They’re both good sources of calcium, plus broccoli has vitamin C, potassium, phosphorus, zinc and iron. Almonds are a good source of plant-based protein, as well as calcium, magnesium, vitamin E and B vitamins. The red pepper also have a whole pile of nutritional benefits! With that much healthy packed into every delicious bite, this is one meal that you can feel really good about warming up your family’s winter with.

Happy fall, everyone! During this time of year, when my entire body just screams at me IT’S TIME TO HIBERNATE!, it’s good to know that there are some things (like gardening and cooking) that should help warm my heart until the spring thaw.

Broccoli in Thai Almond Sauce:

· 4 cups broccoli, cut into florets (you can use cauliflower, carrots, or other vegetables of choice in place of half the broccoli or all of the broccoli)

· ½ red pepper, julienned

For the Thai Almond Sauce:

· ½ cup almond butter (you could also try using half almond butter and half peanut butter)

· 4 tsp. fresh gingerroot, minced

· 1 clove garlic, minced

· 1 tbsp. jalapeño pepper, minced (optional)

· 3 – 5 dates, pitted

· 3 tbsp. organic tamari sauce (low-sodium soy sauce or coconut aminos work as well)

· Juice of ½ lime

· ½ cup water

For the toppings:

· 2 tbsp. sesame seeds

· ½ cup green onion, chopped

· ¼ cup cilantro, chopped

· A few radishes, sliced

To serve:

· Steamed jasmine rice

1) In a covered pot fitted with a steamer basket, heat a few inches of water over high heat until it boils. Add the broccoli to the steamer basket and reduce heat to medium-low. Put the lid back on the pot and steam the veggies until they are tender-crisp. Remove from heat and toss with the red pepper. Set aside

2) Add all of the dressing ingredients to a food processor or high-speed blender and process until smooth. Taste and adjust the ingredients as desired (more lime for tartness, more tamari for umami saltiness, more almond butter for nuttiness, more ginger for spice)

3) When the broccoli is ready, carefully place it into a large bowl (watch out for the steam!). Pour the desired amount of sauce over top. Depending on how much sauce you like, you may have leftover sauce, which will keep for 5 to 7 days in the fridge

4) Sprinkle with sesame seeds, cilantro and green onion before serving over a bowl of jasmine rice

Thanks to Food Revolution Network for the recipe inspiration! Drunken Broccoli in Thai Almond Sauce | Food Revolution Network