Synchronising your diet with the seasons is certainly not a new concept. It was a necessity for our ancestors who obtained most of their food from the land -hunting, foraging, farming and preserving. In these technologically advanced busy times things are a little different. Our food supply reflects these changes; food has been engineered for efficiency and convenience, rather than entrusted to nature and the seasons.
There are many benefits to eating a diet based on seasonal availability. Here are the top reasons why I prefer to eat this way:
Taste: Foods that are grown and picked when they naturally should be are fresher and contain just the right balance of flavour producing chemicals and nutrients to taste absolutely delicious
Nutrient content: All fruits and vegetables start to lose nutrients immediately after they are harvested, so the best produce is the freshest.
Diversity: We are encouraged to eat a variety of foods to provide our bodies with the full spectrum of essential nutrients needed for health and vitality. We should aim at choosing different coloured fruit and vegetables each day to achieve this.
Environment: Food miles are a major issue impacting the sustainability of our food supply. Food wastage is another huge concern, which is why it is so important to eat foods in season. It’s important to know where you’re food has come from and treat it with the love and respect it deserves. This doesn’t always mean it needs to be organic, but rather ethically produced, honest and clean. I like to know that someone has cared for and nurtured my food, allowing it to grow naturally so that I can enjoy a lovely meal that will nourish the body and promote health and wellbeing.
Today’s class we made Green Burgers. What’s so good about them? Pistachios are high in the minerals potassium and magnesium to help nourish the nervous system when under stress. Green peas are loaded with antioxidants and anti-inflammatory nutrients. They are a great source of Vitamin A, K and folate, fibre and packed with protein as well as iron for energy metabolism. Chickpeas are high in both protein and fibre that help keep blood sugars steady and control insulin output. The students worked well together creating this dish and enjoying some green beers to wash it down 🙂
100 g pistachio nuts
1 x 400 g tins chickpeas, (garbanzo beans) well drained (225 g drained weight) (see notes on endanami + broad beans)
100 g (1 cup) green peas fresh or frozen
1 bunch of coriander, chopped
50 g baby spinach leaves
4 spring Onion, finely sliced
2 tablespoons tahini (sesame seed paste)
generous grind of black pepper
2 tablespoons tamari soy sauce
½ cup of chickpea flour
Grind the pistachio nuts coarsely for 10 seconds in your food processor.
Add the drained chickpeas, green peas, coriander, spinach, spring onion and pulse again until combined.
Add the tahini, pepper and tamari.
Pulse again until combined. You should have an awesome green vegetable mix that comes together when pressed.
Form into 10 burgers.
Coat with pumpkin seeds for garnish if you like for presentation.
Drizzle or brush tops with a little olive oil and bake in a moderate 180 C oven for 20 minutes until heated through and golden or fry in the pan with a little sunflower oil.
Serve with a green salad and natural yoghurt