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Returning to Nature
With gratitude we can learn how to conserve and honour our resources, like our grandmothers did.
As we move towards eating seasonal, local and organic we support local farmers and reduce our carbon footprint. We are connecting more with the land, which ultimately sustains us.
As we respect our food we can learn how to conserve our resources and benefit from a wider variety of nutrients while doing so, just like our Grandmas did! This is a perfect opportunity to cultivate new sustainable habits, which respect our earth’s resources and benefit our overall mental and physical health. Having practical tasks, which we can adopt, gives us a sense of empowerment and fulfilment during this challenging time. While we are not time poor, we really have no more excuses. Health is so important to nurture and cultivate as much as we can.
Sweet potatoes peelings – Image par ivabalk de Pixabay
With renewed respect and gratitude for fresh seasonal produce, we can save our vegetable peelings during the week, rather than putting in the compost, and pop in the freezer for later.
Once we have a decent supply of onion/garlic skins, carrot tops, and outer peelings we can make vegetable stock, which not only tastes good, but is also good for you. We can use our own vegetable peelings rather than artificial foods and preservatives to enhance our food at home.
This can form the basis for water frying vegetables, soup stock or sauces later on.
Once you have a decent collection, cook them in water for 90 minutes and then strain, and put vegetables into the compost. Allow to cool and serve into recycled glass jars, (varying sizes), filling one inch away from the top as they will expand. Allow to stand, overnight, then seal the lids and freeze, with a label and date.
garden compost – credit photo herb007 de Pixabay
When you make a soup, you can use the stock, or use small quantities to water fry vegetables instead of oil. They will give a nice flavour. Or you can use as a base for a sauce.
If you are using fresh lemons, or other citrus fruits, consider using the zest for salads, over vegetables or in dressings, or as part of a cake. The bioflavonoids and volatile oils are in the skin, and using these will enhance flavour and absorption of other minerals in our food.
If you eat meat on the bone, store the bones in the freezer to make bone broth later on. Add them to water, 2 tablespoons apple cider vinegar and vegetable peelings and cook for at least 90 minutes. Strain, discard and once cool fill in glass jars one inch away from the top. Label these with date and allow to stand overnight before freezing. Use as a base for soups, sauces, or for a clear broth soup.
Image par RitaE de Pixabay
Avocado Dip
One – 2 ripe avocados
Olive oil
Apple cider vinegar
One small-medium onion
Dried oregano
Remove flesh from avocados, scrapping against the hard skin as the most nutrients are closest to the outer shell; and place in a large serving bowl. Add a drizzle of olive oil, 1 tablespoon of apple cider vinegar, and finely chopped onion. Mix all ingredients and add oregano and salt if desired.
Avocado dip – Photo by Reka Biro-Horvath on Unsplash
Oregano is anti viral, raw onion promotes our immune health and apple cider vinegar supports digestive health.
Avocados are rich in fibre, vitamins (C, E, K, B 2,3, 5, 6, folate) & Potassium, Magnesium, Beta-carotene & essential fatty acid. They lower cholesterol, protect heart health, promote healthy skin and vision and support immunity. Vitamin 6 provides mood balance, hormone balance, and reduces age related degenerative diseases.
• Ideal during pregnancy
Peel a few carrots (and save peelings), and cut celery stalks, (save leaves with peelings) and serve as vegetable sticks. Carrots are high in beta-carotene for eye and skin health; and immunity. Celery is rich in fibre, folate, and silica for strong hair, skin & nails.
About the author:
Renée, an English-Australian citizen, has a passion for nutrition, herbal medicine and Homeopathy. Renée holds a Bachelor of Health Science (BHSc Homeopathy) and an Advanced Diploma of Health Science (Adv Dip HSc Naturopathy) from Australia since 2005. Currently, she works in private practice in Enge, Zurich where she blends her hand crafted organic herbal teas. She is available for online appointments to support your health goals.
https://www.facebook.com/reneeblanchardt.ch/
