Updated: Mar 24
By Afke Zonderland
If ever there was a time to eat wisely, spent your grocery money wisely, and diminish your footprint on the planet it surely is now. Adaptation and cooperation, especially in the way we understand food security, points to “eat local”, eat organic or better still grow your own! Front yard gardening or patio boxes, anyone?
I am excited to share with you a mix of farm sense, and functional medicine that centers around the chemicals in colourful PLANTS and BERRIES in this blog and many more to come! I would like to share my experience of cooking superbly delicious meals, snacks, and beverages that energize, heal, and give your digestive system the raw materials to nourish and repair!
Simple advice that we all have heard at one time or another is now validated by science if not by experience and intuition.
“Let food be your medicine”
“Eat like your grandparents did”
“Eat till you are 80% full”
This is a great time of year to do some housecleaning in your freezer and pantry.
Checking your freezer for “best before” quality is a satisfying chore on a rainy day in March. Don’t you just want to kick yourself when all that seeding, weeding and freezing of veggies ends up in the compost?
I have enough frozen sliced cucumbers and berries to last until the next harvest. I’m getting low on leafy greens, but dandelions are just around the corner followed by spinach. Despite a fresh overnight dusting of snow on lawn and trees, spring is gathering force. The sun peeks over the Enderby Cliffs at 6.00 a.m., and ski season will become biking and hiking season soon!
Creamy potato pea soup
Ready to serve in 30 min. This is one of my favorite last-minute home made powerhouse soups. It has big fibre and protein to offset the starches.
30 g butter (or vegan butter)
1 small leek, thinly sliced
2 celery sticks, sliced (or celery root, cubed)
3 large potatoes, coarsely chopped
3 cups vegetable (or chicken) stock
2 cups water
2 cups frozen peas
1/3 cup cream
1 tbsp thyme
Melt butter in large saucepan and sauté leek and celery. Add potato, stock, and the water. Cover and bring to boil until the potatoes are soft. Add peas. Cook uncovered about 5 minutes. Blend or process soup in batches until smooth. Return to the pan and add cream and thyme. Stir until hot.