Winter Warmers
Winter is my favourite time of year for comfort food, but often we get bogged down in heavy foods and overly fatty foods over winter.
Who cares right? Nobody sees your body in winter!
Wrong! The old saying ‘summer bodies are made in winter’ rings true for a couple of reasons. A great summer body takes time and effort (so start now) but your nutrition during the colder months will dictate your health and ability to really smash yourself into shape.
Nutrition plays a huge role in keeping your immune system healthy, how your muscles function and your overall metabolism. And if you’re planning to lose a few kilos before summer hits, nutrition will help your skin, hair and nails bounce back to fit your new size.
So how do we make the most of those wonderful winter comfort foods, without jeopardising health and summer fitness goals?
What’s in Season
Always go local and in season when you can. The nutrient value of these fruit and veggies are far superior to those that have been picked unripe and left in cold storage for months.
Fruits in season right now include apples, avocados, cherries, gapefruit, lemon, limes, mandarins, persimmons, tomatillos and tangelos. If you haven’t tried some of these, grab one and see how you go!
Winter veggies are the main affair though, including artichokes, asparagus, broadbeans, Brussels sprouts, chard, kale, kohl rabi, pumpkins, silverbeet and spinach (to make a few). So with all these delicious vegetables at your disposal, how do we ensure quality nutrients along with easy preparation and delicious meals?
A Healthy Roasting
When we think roasts, most of us think of an old carvery filled with greasy, fatty hunks of meat, over cooked veg and a lot of old people. At the very least we think of it as old fashioned and not overly healthy food, but it doesn’t have to be!
Roasting meat low and slow will retain the flavour and juices without needing a fatty cut to stop it drying out. This is also really effective with some new American style meat rubs which you can make yourself to keep the sodium count down. My favourite at the moment is rump rubbed with pepper, garlic, ginger, coriander seeds and cumin seeds.
Team a good beef rub roast with some steamed green veg (drizzle a little Oliver oil) and some fluffy Yorkshire puddings (message me for my ‘Healthy Yorkies’ recipe) and you’ve got a healthy and modern take on the humble roast.
That Sounds Soup-er!
Soup making has become infinitely easier with these blender/warmer/souper-dooper kitchen gadgets like the Nutribullets and Thermomixes. You don’t have to spend a heap of money either, I saw a soup maker the other day for $29.
Basically when it comes to soup, anything goes. I love making slime soup with my nephew - literally whatever green vegetables we pull out of the garden go in the blender with a little homemade chicken stock and herbs. 10 minutes of video gaming and lunch is ready - it’s that easy! On top of that, we get a massive hit of nutrients from the preserved vitamins and minerals, and it tastes delicious.
Other soups you could try include a hearty pumpkin soup (add turmeric for an exotic twist and an added boost to your immune system), a vegetable laksa, or even a seafood and vegetable bisque. Message me for recipes on any of these.
Fire Burn and Cauldron Bubble!
Just like soups, stews can be easy and delicious. Plus, you don’t have to be a Shakespearean witch to create a mean cauldron!
Try adding beef cheeks and homemade stock to your cauldron. Then dice some kohl rabi, parsnip, turnip and/or swede. Add in your favourite herbs, I love rosemary, garlic, bay leaves and star anise together - they work surprisingly well! Bring to a simmer and let ‘stew’ for a few hours. Add in fresh broadbeans and peas just before serving,
These ‘set and forget’ methods of cooking retain a lot of nutrients, taste amazing and let you go off and do something else. It’s win win!
Don’t Forget the Warm Salad
Warm salads have to be my favourite all time food, I think I’ve ranted about them a few times on the blog! My favourite is shredded Brussels sprouts and grated kohl rabi, sautéed with a little bacon and Swiss brown mushrooms, topped with blue cheese. It’s amazing!
My friend, a local chef, loves baby potatoes (presteamed and quartered) with roasted carrots, onions and beans. He then adds olives, a tonne of fresh herbs and some quality EVOO and balsamic vinegar. Delicious! This one you can even make from vegetable leftovers.
The Takehome Message
Winter food doesn’t need to be stodgy or full of fat to be delicious. In fact, you can pack so much nutrients into your winter meals that bringing out that summer body will feel effortless!
