This spring, what would you say to integrating some new local, nutritional foods into your menu? Working with Miriam Nicoll, nutritionist and grocer at the Marché & Bistro fermiers aux petits oignons, we have unearthed three new favourites well worth your attention.
Sea buckthorn or swallow thorn: fruit and juice
These tart orange berries, related to passion fruit, are grown locally in Labelle and certified organic.
The fruit is truly interesting because of its unusually high level of antioxidants and vitamin C, as well as its high fibre content and high level of essential fatty acids, including the well-known omega-3.
It can be incorporated whole into smoothies and fruit salads, while the juice is an easy addition to soups, salad dressings and sauces, puddings, and muffin and cake mixes. For (French-language) recipe ideas, go to argousier.qc.ca.
Yellow pea tempeh
The presence of enzymes during fermentation provides higher bioavailability of the nutrients and digestibility of the proteins, making this of great interest nutritionally.
A cousin of tofu but without the soy content, it’s an ecologically sound, local food to use as a replacement for meat in sandwiches, salads and Asian stir-fries. Just marinate and grill! Besides which, it’s available in bulk, so a nice addition to our zero-waste efforts.
Black walnut (nuts)
Its flavour has spice, floral and fruity notes. You can include it in salads and cheese plates to add some crunch, or use it to increase the flavour quotient in muffins and homemade bars.
This nut has a particularly high level of omega-3, antioxidants and phytosterols, as well as being a source of fibres and vegetable proteins.
If you need a hand in optimizing your food profile, don’t hesitate to contact me via Clinique Mouvement Optimal: 819 425-8889.
By the same author: Top five snacks for mountain hikes (Click the image below)
Ariane Lavigne38 Posts
Titulaire d'un baccalauréat en nutrition de l'Université de Montréal, Ariane est nutritionniste depuis 2008. Voulant approfondir ses connaissances sur la performance athlétique, elle a obtenu un diplôme de spécialisation en nutrition sportive avec le Comité International Olympique (CIO). Elle est aujourd'hui nutritionniste du sport chez Vivaï et à la Clinique Mouvement Optimal de Mont-Tremblant. Toujours en quête de dépassement, elle combine sa profession à sa grande passion : le snowboard alpin. Elle connaît la réalité des sports élites, ayant été elle-même une athlète membre de l'Équipe Nationale de Snowboard et Olympienne des Jeux Olympiques de Sotchi en 2014. Ariane has a bachelor’s degree in nutrition from the University of Montreal and has been a nutritionist since 2008. Wanting to expand her knowledge of athletic performance, she obtained a diploma specialized in sports nutrition from the International Olympic Committee (IOC). She serves at Clinique Mouvement Optimal de Mont-Tremblant as well as Vivaï as sports nutritionist. Always in search of personal and professional advancement, she combines her profession with her greatest passion: alpine snowboarding. She understands the realities of elite sports, having been a member of the Canadian National Snowboard Team who participated in the 2014 Olympic Games in Sochi.