The season of cozy sweaters and fireside chats is upon us and there’s no better time to reap the benefits of local, sustainable and seasonal eating for the health of your body and the planet!
Global importation has normalized year-round availability of most fruits and vegetables.
However, when fruits and vegetables are eaten in their proper season they provide more nutrients because they’ve matured on the plant rather than being picked too early and trucked thousands of miles to be ripened in cold storage. You my notice that local and seasonal produce tastes better too!
On your next visit to the grocery store, purchase local produce when available and look for what’s in season — from deeply colourful root vegetables and squashes to ruby red cranberries, apples and pomegranates. While you’re at it, pick up the ingredients for this immune-boosting Winter Kale, Pear and Pomegranate salad.
Kale — for immunity, bone and brain health.
Pear — rich in antioxidants and provides plenty of gut-supportive pre-biotic fibre.
Pomegranate — a powerhouse of phytonutrients that support the good-gut bacteria Akkermansia muciniphila, which encourages healing and integrity of the gut lining.
Winter Kale, Pear and Pomegranate Salad
4 servings, 20 minutes
2 tbsp Extra Virgin Olive Oil
1 tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp Pure Maple Syrup
1/8 tsp Sea Salt
6 cups Kale Leaves (thinly sliced)
1/2 cup Pomegranate Seeds
1 Pear (cored and thinly sliced)
1/4 cup Pumpkin Seeds
1/4 cup Unsweetened Coconut Flakes (toasted)
Add the extra virgin olive oil, apple cider vinegar, mustard, maple syrup and sea salt into a small bowl and whisk together.
Add the kale to a large bowl and drizzle the dressing over top. Massage with your hands to ensure it is evenly coated.
Top the massaged kale with pomegranate seeds, sliced pear, pumpkin seeds and toasted coconut flakes. Toss before serving. Enjoy!