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10 February 2010
Posted in
6) Winter Health, Naturally
Jennifer King, RHN and Halifax branch Manager of the Canadian School of natural Nutrition, shares with us the some of the health benefits of whole grain and winter vegetables, tying in perfectly with our Winter Everyday Gourmet recipe, 'Les Oeufs Hiver'.
Healing Winter Nutrition by Jennifer King, RHN and Manager of CSNN
Eating close to home. Yes there are environmental reasons to do so with the costs of transporting and the expense to our earth, but there are also seasonal reasons.
The earth, in all it’s wisdom provides its’ inhabitants with what they need in every region, through every season. Where does that leave us in Canada? Well among many things - with the most abundant being grains, beans and root vegetables. When properly stored last throughout the winter months to provide us with much needed fiber, nutrients and energy our bodies require to get us through the cold, dark winter months. When these are combined in delicious recipes - all the better!
Let’s take a look at a few common foods that we can find close to home during this time of year:
Winter Vegetables
Squash
Steamed, baked, stir-fried, put in casseroles and soups the squash comes in as many varieties as there are ways to cook it. All squash are highly alkaline foods and excellent sources to assist with acidosis of the liver and blood. Winter squash are especially well suited for cold winter days, as they are a concentrated food as well as filling. Winter squash contains greater amounts of fiber, carbohydrates, Vitamin A and potassium. Nutritionally packed as well as one of the easiest vegetables to digest. Don’t forget the seeds! According to Chinese medicine, squash helps reduce inflammation, while consumption of raw seeds assists in expelling parasites.
Sweet Potatoes
So nutritious and easily digested, good for the eliminative system, ulcers, inflamed colons and poor blood circulation. Also contains strong antioxidant properties – the darker the orange of the flesh.
Turnip
A warming food said to energize the stomach and intestines. Contains a group of compounds that have antioxidant properties as well as sulfur, which has antibiotic and antiviral characteristics.
Of course, by organic whenever you can as root vegetables tend to pick up a musty flavor from the soil that has been treated with pesticides.
Because root vegetables come from the ground they contain all the wonderful minerals the earth’s soil provides us. However, some are higher in minerals than others. Leaving the skin on and giving it a good scrub will leave in all the good vitamins and minerals found in the skin and just beneath on the flesh.
GRAINS
Whole grains (bran layer, endosperm, and germ are intact) are the perfect examples of complex carbohydrates, containing a Complete Package, add bulk to the digestive system, and stabalize blood sugars. When in tact a whole grain contains protein, fiber, minerals & vitamins, particularly Vitamin E, and antioxidant that prevents the destruction of cells and is also critical to the reproduction and circulation of healthy skin.
Some common grains to integrate in warming winter recipes:
Barley, Corn, Millet, Oats, Quinoa, Wild Rice and Rye.
Jennifer King, RHN
Manager - Canadian School of Natural Nutrition, Halifax Branch
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For more information on Whole Nutritious foods contact your local Registered Holistic Nutritional Consultant.
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