Have you ever considered trying a vegetarian diet or just eating more plant-based foods in general? There are many reasons why this could be alluring, including for environmental issues, to gain more energy, or just because it's the cool thing to do. Even though it might be a bit intimidating to switch to eating more veggies during the holiday season, it can actually be kind of fun. There are so many seasonal vegetables to play around with, and you'd be the star of any party by bringing a delicious, unique dish. The following are some benefits of eating a more plant-based diet: d Get more value for your money: Plant-based foods have a ton of vitamins, minerals and fibre, which help your body carry out its normal functions more easily.
Eating plants is cheaper: By learning how to cook some beans, grains, and fruits or vegetables, it can reduce the amount of money spent at the grocery store.
It's environmentally friendly: Choosing organic fruits and vegetables is even better for the environment, as harmful herbicides and pesticides aren't used.
According to research from multiple sources, there are a ton of health benefits associated with eating a plant-based diet, including reduced cholesterol, and lowered risk of heart disease and other chronic diet-related diseases. The following are the top five spices to stock up on for the holiday season: d Sage: A classic holiday spice for stuffing, sage can also be combined with beans and garlic to serve on crackers or bread.
Thyme: A great addition to vegetable dishes, thyme is also used in a bouquet garni to season stock, stew and soups.
Cinnamon: Try sprinkling it on top of any baked squash. Cinnamon is said to help regulate blood sugar levels.
Basil: Basil pairs best with garlic, onion, oregano, thyme, parsley or marjoram, and is great in bruschetta.
Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, allspice and cloves, this can be bought in pre-made packages or you can make your own. Add it to baking, smoothies or hot drinks.
The best time to eat fresh produce is when it's in season, mostly because that is when it has the most nutritional benefits but also because it tastes so good. There's nothing better than an apple in October or English peas in June.
I look forward to cabbage and kale in December, and there are tons of other great veggies to get your hands on: beets, brussels sprouts, leeks, parsnips, potatoes, winter squash and rutabagas. Check out getlocalbc.org for a complete list of seasonal produce in the Vancouver area.
Jami Scott is the regional healthy eating co-ordinator at Whole Foods.
Nutty Red Pepper And Basil Dip
Ingredients
1½ cups raw, unsalted cashews or macadamia nuts
¼ cup nutritional yeast
2 cloves garlic
3 tablespoons lemon juice
¾ cup lightly packed fresh basil leaves 3 tablespoons tahini
11/3 cup chopped roasted red bell pepper
Instructions Place cashews in a medium bowl, cover with cold water and soak for four hours. Drain and transfer to a food processor. Add remaining ingredients and process until smooth. Add more water if you prefer a thinner dip or if you would like to use it as a sauce.
Makes about three cups.
Roasted Garlic and Parsnip Gravy
Ingredients
1 large bulb garlic
1 medium (3½-ounce) parsnip, peeled and cut into half-inch thick slices
1/3 cup blanched slivered almonds
1¼ cup mushroom broth (made from mushroom bouillon/base) or vegetable broth
4 teaspoons liquid aminos
½ teaspoon fresh thyme ¼ teaspoon ground black pepper
Instructions
Preheat the oven to 375° F. Cut the garlic head in half horizontally to expose cloves.
Wrap the garlic head securely in a square of aluminum foil and place on an oven rack. Roast until cloves are golden and very soft, about one hour. Cool slightly, and then unwrap and squeeze garlic flesh from papery white husk (you should have about three tablespoons). Meanwhile, place parsnip in a small baking pan lined with parchment paper and roast until soft and browned, about 30 minutes, stirring once or twice during roasting. Place almonds in a blender, pour in half a cup of boiling water and let soak for 30 minutes. Add garlic, parsnip, broth, aminos, thyme and pepper to the blender. Blend until very smooth, two to three minutes. Transfer to a medium saucepan and cook at a bare simmer two to three minutes to allow flavours to blend. Add more broth or water if gravy is too thick.
