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Eating for the season – Holistic Nutrition Vancouver

Warming foods for the changing seasons – Holistic Nutrition Vancouver

As the days grow shorter and nights grow longer we naturally feel the need to be home more eating our favourite comfort foods. Our bodies are smart in that they know what is good for us by following the rhythm of the seasons. During the summer its great to eat raw fresh salads and grilled meats to balance out the hot days. Now as we approach the colder months switching to soups and stews with lots of spice will help keep us warm and vibrant during these grey days. This aids digestion and saves the body from having to use it’s own energy, to heat the food up. Eating seasonally can help you save lots of money while eating just like our ancestors did!

Benefits of eating this way

– Easier digestion with less bloating

– Better absorption of some vitamins and mineral

– Stronger immunity against colds and flus

Top warming foods

Vegetable: beet, rutabaga, turnip, carrot, parsnip, potato, ginger, yam, celery root, squash, cabbage, mustard greens, asparagus, kale, onion, leek, garlic.

– Spices: chili, ginger, turmeric, cumin, cinnamon, clove, black pepper, cayenne, cardamon.

– Grains: oats, sweet rice, quinoa, spelt.

– Others: black beans, sunflower seeds, walnuts, pine nuts, coconut, rice milk, parsley, chives and stewed fruits.

Things to consider
– Cook or warm all foods
– Drink all fluids at room temperature, avoid ice cold drinks Ensure adequate protein
– Take time to chew food properly and eat relaxed

Therefore in winter months consume more cooked food and drinks to stimulate your digestive fire, while in the summer eat more raw food to counter balance the heat!

For more info on nutrition and how to eat for optimal health contact Maxine Hubbard for a FREE 10 min phone consultation [email protected]

 

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Bacon leek & potato soup

Serves 4 as a meal or 6 as a starter

4 slices natural bacon chopped 1 large leek sliced thin
2 small yellow onions diced
3 small white potatoes diced
2 cloves garlic chopped 2 bay leafs
2 tsp pink sea salt
1 tsp black pepper
2L chicken stock
2 cups packed kale chopped

– Sauté bacon on medium heat in a heavy bottom soup pot until cooked.

– Add in leeks, onions and potatoes cook for 5 minutes stirring often.
– Add in garlic, bay leaf, salt and pepper and cook 1 minute.
– Add in chicken stock and simmer for 8 minutes.

– Add in chopped kale and simmer 2 minutes.

– Turn off heat and let cool before blending.
– Fill blender 1/2 way and puree in batches to avoid a mess.
– Portion and keep in fridge for 4 days or in freezer for 2 months.

 

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Maxine Hubbard – Holistic Nutritionist Vancouver – Precision Athletics Inc.

Maxine Hubbard Bio

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05.10.2018 | Nutrition , Uncategorised