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Spring Seasonal Picks

May 23, 2016

One word you will see repeated throughout Nutrition from the Ground Up is practice — the beauty of this approach is that it is shifting your relationship with your food, which will happen over time. Picking out a few in-season fruits and veggies to have on hand and incorporate into your recipes as substitutions is an excellent way to develop your intuitive cooking practice without becoming overwhelmed. Here are a few foraged items that you could experiment with this Spring for FREE

Fiddleheads

Fiddleheads: 

  • Benefits: High vitamin A, Niacin, Phosphorus, Iron + Vitamin C
  • Storing Guide:  Store in the refrigerator in a container or bag for up to a week or blanch and freeze. 
  • Tips: Blanch for 1 minute. Saute in olive oil or coconut oil + add to 1/2 cup cooked grain/potato + protein. 
  • Note: only available in April + May. 

Hana Rose

for·age – (of a person or animal) search widely for food or provisions.

Garlic Mustard

Garlic Mustard: 

  • Benefits: Vitamin C, Fiber + carotenoids
  • Tips: Sauté in olive oil or coconut oil. For a meal, be sure to pair with vegetables, 1/2 cup cooked grain/potato + a protein. Chop + add to salads
  • Storing Guide: Keep in a vase of water 
  • Note: Harvest upper stem, leaves + flowers.

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Dandelion Greens: 

  • Benefits: Vitamins K + A & C. Heals, purifies your blood + settles digestion. 
  • Tips: Blanch in boiling water for 20 to 30 seconds. Add to anything, eggs, stew, salad, casseroles or sauté with olive oil or coconut oil. For a meal, be sure to pair with a potato or grain + a protein. 
  • Storing Guide: Rinse gently, pat dry, and store them in plastic bags in refrigerator drawer
  • Note: part of the Sunflower family 

Check out Nicole Cormier on Vimeo for more collaboratory videos. 

with love