Why Eat Seasonally?

Seasonal food, meaning produce purchased and eaten around the time that it’s harvested, is fresher, tastier, and even more nutritious than out-of-season food. Also, foods in-season tend to be less expensive, and have less of an impact on the environment because they aren’t being shipped long distances or stored for extended periods of time.

So who won't want fresher, tastier and more nutritious foods that are easier on  your wallet, while also benefiting the environment and supporting your local economy? I know I like all those aspects while trying to eat within each season hence why I started the Seasonal Food Winter Series pertaining to getting more information out there.  

Another way to look at seasonal eating is that nature gives us what we need when we need it. For example,  cool and juicy fruits like cucumbers, mangoes and watermelons arrive in the warmer months to keep us hydrated, while hearty pumpkins, persimmons, sweet potatoes, and vitamin C-filled citrus prepare our bodies for the cold months of winter.

Eating seasonally is nature’s way of keeping us balanced. And while we live in a world where you can find just about any food at anytime and anywhere, there are many reasons why you should stick with nature’s plan.

How can you eat more seasonally this winter?

Below is a recipe that can help with eating in the winter season...

Roasted Butternut Squash Harvest Bowl

This recipe is- appetizer, dairy free, dinner, egg free, gluten free, low glycemic, lunch, nightshade free,
nut free, pescatarian, side dish, soy free, sugar free, vegan, vegetarian

Ingredients- 40 minutes / 9 ingredients

• 4 cups Butternut Squash (diced into cubes)
  
• 2 tbsps Extra Virgin Olive Oil (divided)
  
• 3/4 cup Quinoa (uncooked)
  
• 1 1/4 cups Water
  
• 8 cups Kale Leaves (finely chopped)
  
• 1 tbsp Balsamic Vinegar
  
• Sea Salt & Black Pepper (to taste)
  
• 1/2 cup Pumpkin Seeds
  
• 1/2 cup Dried Unsweetened Cranberries
  

Directions-

1. Preheat oven to 420ºF (216ºC) and line a baking sheet with parchment paper. Toss the butternut squash in half the olive oil and spread across the sheet. Bake in the oven for 20 to 25 minutes, or until lightly browned.
2. Combine the quinoa and water in a sauce pan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer. Cover with a lid and let simmer for 12 to 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
3. Heat remaining olive oil in a large skillet over medium-low heat. Add kale and saute until wilted (about 3 to 5 minutes). Turn off the heat.
4. Add the quinoa, roasted butternut squash and balsamic vinegar to the skillet then toss until well mixed. Season with sea salt and black pepper to taste.
5. Divide into bowls and top with pumpkin seeds and dried cranberries. Enjoy!
   

Side Notes:
No Butternut Squash- Use sweet potato, carrots or beets instead.

Save Time- Use frozen bagged butternut squash.

Leftovers- Keeps well in the fridge up to 3 - 4 days.

Extra Flavour- Toss the butternut squash in cinnamon before roasting.