Eating seasonally: Winter recipes

Vegetables

Try one of these 10 recipes to get the most out of the fruit and veg in season now!

Eating seasonable means eating seasonally, because it’s sensible. Why? It allows you to get creative with a variety of fruit and veg that are might be outside your comfort zone. In the winter, veg in broths, soups, and stews are comforting and warm, and full of goodness. Supporting your natural needs will keep your immune system tip top, so it’s time to get the cruciferous vegetable family at the top of your shopping list! Check out these recipes…

There are some worthy reasons to consider eating with seasonal produce:

  • Fruit and veg tastes best whilst in season because their nutrients are plentiful and natural. If fruit and vegetables are thriving on their own, there will be little harmful chemicals used to assist the growth. This is, of course, great for the environment!
  • Price-wise, you will find yourself spending less if you are buying food that has good supply.
  • There are health benefits to eating seasonally, as the natural produce supports our immune system. Cucumber and watermelon are refreshing for the body’s heat temperature in the summer, and the leafy greens in spring are useful in detoxing the body after a long winter.
  • Often, seasonal foods can be imported locally, which means they are fresher, longer-lasting, better tasting, and you are reducing your carbon footprint.
  • It helps you get creative! Try out these recipes, with food you may not be used to buying, and see if you notice a difference in your supermarket bill or taste buds.

Foods to start playing with in the winter are:

  • Kale
  • Brussels Sprouts
  • Carrots
  • Cabbage
  • Leeks
  • Cauliflower

Kale

Orzo with Kale and Chorizo

orzo_kale_chorizo_feature
Source: Discover Kale

Kale is a great ingredient, similar to spinach, to wilt and add into meals for extra nutrients. It’s a health guru’s best friend when it comes to their morning green smoothie- ooooo! But really, kale is accessible for everyone in the simplest of dishes.

Resistant to frost, the member of the cabbage family grows best in January. Although it has been dubbed a superfood ‘trend’ that we should say goodbye to in 2017, it would be silly to push it aside considering its benefits (although people did go a little too cray over a leaf in 2k15/16). It’s a great source of vitamins A, C and K, as well as being rich in fibre – something many people don’t get enough of for good gut health. It’s even believed to protect us against some types on cancer…

mexican-chicken-bowl
Source: Discover Kale
I love a bit of Mexican oo la la! Discover Kale is proving just how versatile this veg is to include in breakfast, lunch, and dinner.

Sausage, kale & ricotta bake

sausage-kale-and-ricotta-bake
Source: Jamie Oliver

Yes, Jamie.

Brussels Sprouts

Baked Potatoes With Brussels Sprouts and Bacon

potato-bacon-brussels_gal
Source: Real Simple

Now, I don’t know what the issue with Brussels Sprouts are. They have a slightly bitter taste, and yes, may make you a little more gassy. But there is a reason for this – The Naked Scientist explains that ‘sprouts, along with onions, beans and dairy products, are hard to digest in the stomach and small intestine because our bodies can’t produce the enzymes needed to break down some of the chemical components they contain. The main culprit in sprouts is a complex sugar called raffinose, which is also found in cabbage, broccoli, cauliflower, kale, and, in fact, all members of the brassica family of vegetables’. Perhaps be careful about when you decide to consume this menace of a green.

They are a staple of the British Christmas roast, but they are so much more than that in terms of taste and nutritional value. Maybe these recipes will change your mind.

Chicken, kale & sprout stir-fry

eating-seasonably-brussels-sprouts-stir-fry
Source: BBC Good Food

Here you get the best of kale and brussels sprouts

Carrots

Pasta arrabbiata with carrot noodles

eating-seasonally-spiralized-carrot-pasta
Source: Inspiralized

Spiralizing is just one way of using carrots in its variety of ways. You can have them raw with hummous, in smoothies, as an alternative to spaghetti, and no spag bol is complete without them. They are an easy to use root vegetable in the winter. And the ‘carrots are good for your eyes’, thing is based on the fact that if you are deficient in vitamin A, your vision may suffer. Carrots are rich in beta-carotene, which can restore and improve eyesight!

Carrot, ginger and tumeric soup with spiced chickpeas

 

eating-seasonally-carrot-ginger-turmeric-soup1
Source: The Simple Kitchen

Yes yes yes! This recipe has got all the components for a perfect meal – veg, spices great for weight loss, and protein from the chickpeas.

Leeks

Joe Wicks’ Chicken, Mushroom and Leek Pie

eating-seasonally-chicken-and-leek-pie
Source: ITV

So it doesn’t have a ton of leeks in. But leeks can be thrown in a lot of dishes similar to onion. This recipe is from Joe’s first Lean in 15 book, for a gorgeous chicken pie with a little less pastry.

Cabbage

Cabbage in Mild Yogurt and Mustard Seed Curry

eating-seasonally-carrot-mustard-slaw
Source: The kithn

You can use cabbage as your side veg more often during the winter. But if you’re looking for something a little different, try this instead of home made coleslaw (which there are tons of recipes online for).

Cauliflower

Indian-Spiced Eggplant & Cauliflower Stew

eatin-seasonally-indian-spiced-cauliflower-and-eggplant
Source: Eating Well

Full of vegetables and flavour, I can’t wait to try this out myself.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s