Cold weather is the time to embrace roasted veggie-combos, bowls of broth infused chicken rice and leftovers that do for breakfast-lunch-or-dinner.
Requiring just a little preparation, these ingredients will have you eating in tune with the season.
A NOTE ON SEASONAL EATING
Your body’s intrinsic needs change with the seasons and your body uses energy produced from food to keep you warm during the cooler months. It’s natural to feel the need for heavier meals this time of year, generally in the form of fats, proteins and carbohydrates.
Nutritionally rich whole food carbohydrates like root vegetables and grains support your immunity and digestion. I love eating colourful root vegetables like purple carrots, beetroot, sweet potato, parsnip which are all rich in antioxidants, vitamin C and a whole host of other minerals. What more is that root veggies are energetically grounding, helping to balance out seasonal change.
Being in tune with the seasons and eating local foods can help balance your mind and body. Nourishing grains like buckwheat, quinoa and rice will give you greater sustained energy than processed flour based meals like sandwiches, wraps and soup bread rolls.
Adding root vegetables and grains to fuel your energy helps crowd out less healthy foods you might be craving and have a totally comforting effect!
TIPS FOR PACKING AND TOTING OFF TO WORK:
Keep a stash of olive oil, chilli flakes, apples (for grating or chopping atop meals), lemon for juicing, fresh herbs, sesame and pepitas seeds and pre-chopped shallots at work.
These toppers are best enjoyed fresh atop warmed meals and can completely lift your portable work meals game.
Post adapted from original post at Henley's Wholefoods