My ode to spring! This light, seasonal dish offers a mix of nutrient-dense vegetables, and different textures – providing energizing nourishment, without overloading your digestive system. The fermented miso also provides probiotic benefits, supporting the gut/body during the seasonal transition. As we move into warmer weather, and away from heavy winter meals, we can start incorporating more fresh, and lightly cooked whole plants into our diets – like this! These vitamin, mineral, and fiber-rich foods are immune supporting, that are especially supportive during ‘allergy season’. Eating (somewhat) seasonally, allows us to rotate our diets – obtaining a wider spectrum of nutrients, and making our meals more varied and interesting!
Making a nutritious and delicious salad dressing will inspire you to eat more veggies throughout the week! Once you find a recipe that you enjoy, prepare enough for at least three days worth of meals, making it easier and assemble a quick salad for lunch or dinner. I encourage you to experiment with different spices, herbs, aromatics, vinegars, oils, and fermented items – like the miso and nutritional yeast featured here. These ingredients not only enhance the flavor of your dressing, but offer fermented, probiotic boosting benefits – that support immunity, and gut health!
This warming and nourishing soup provides a quick and flavoursome winter ‘meal in a bowl’. I prepared this dish for my parents who came over for dinner in celebration of their 29th year wedding anniversary. We enjoyed slurping the broth at the end, after all, a family that slurps together stay together!
I was impressed by the new array of local mushrooms on display at P.A yesterday, and couldn’t pass up these gorgeous Quebec mushrooms. I choose the peas after being inspired by a client that I’d met at Atwater market the day before, who was hunting down these green peas to use in her weekly menu plan.
Eggplant is a great source of fiber and contains a wide variety of minerals and vitamins including: manganese, molybdenum, magnesium, potassium, calcium, folate, vitamin K, copper, B vitamins, iron, tryptophan, and Vitamin C and A. In addition, eggplant contains important antioxidant phytonutrients including phenolic compounds and flavonoids such as nasunin, which protect cell membranes from damage.