Guess what grows and is local to Kentucky in early January? Nothing. That’s right. Absolutely nothing. So, if you have made a commitment to eat only locally grown, seasonal food, then I hope you have prepared, canned or frozen some of your favorite late fall foods.
However, if you happen to be like me, and many others, you haven’t. This brings to light one BIG thing we can be thankful for: that we live in a country that allows us access to all foods all year round. In some ways, you hear me get on my soap box about trucking in food from all parts of the world, wasting fossil fuels, etc. But, in a time of year where NOTHING grows locally, I am grateful for the nearby states who DO have access to certain foods. You also hear me prattle on about being mindful on a regular basis, and this is an area in which we can be mindful of. We may not have access to local foods, but we can be mindful of how far away our food IS coming from and try to get as close to home as possible.
Now, in many regions of the country, there are two foods that stand out to me this time of year. Brussel Sprouts and Sweet Potatoes.
Many of you will turn up your nose to these foods, but let me give you a quick recipe for each that you can cook in advance. Both of which I find positively delightful.
Brussel Sprouts
These puppies pack a Nutrient Dense Punch and are loaded with Iron, Calcium and Potassium (ladies, these are fabulous to eat right before and during your menstrual cycle)
- Quarter the Brussel Sprouts
- Add a quarter to a half a diced onion. (I like a lot of onion)
- Toss in a handful of diced Bell, Red/Yellow/Orange Bell Peppers
- Slice up 3-4 Mushrooms (if you like moon food) (add these towards the end)
- Put in a tablespoon of Olive Oil
- Add some water.
- Cook time varies. Check the Brussel Sprouts with a fork. Just as they begin to get tender, take them off the heat.
- Sprinkle a handful of crushed Walnuts on top and serve immediately.
Sweet Potatoes
These beauties pack More Vitamin A and more Calcium then the regular potatoes
- Take 3-4 Sweet Potatoes.
- Wash them thoroughly
- Chop them into smaller pieces (leave the skins on)
- Boil in water until soft.
- Drain almost all the water out, not all.
- Toss in a garlic clove, or 2.
- Season with whatever you want (I like Garlic Salt and Cayanne Pepper).
- And a small pat of butter
- Mash up.
- Serve Warm
Mandy Kiley, LMT and Lover of Food at Stream Point Wellness
