Hello,
March is Nutrition month!
As a Nutritionist-Dietitian, I am privileged to work together with you to encourage healthy eating so you can feel your best. Thank you!
Nourish to flourish
Food is more than just fuel, it is a source of connection, culture, and comfort. Eating healthy (most of the time) helps us thrive and nourishes both our bodies and minds. This is reflected in the theme for Nutrition Month:
“Nourish to Flourish”
The work of Nutritionists-dietitians
In honour of Nutrition Month, I would like to acknowledge the important work that nutritionists-dietitians do every day—from managing chronic diseases to helping people overcome dietary challenges, supporting families, and strengthening community programs for young and old alike. @Dietitians of Canada
A recipe for you, on Nutrition Month
To celebrate Nutrition Month, I would like to share one of my recipes which uses roasted buckwheat, a grain that is grown locally in Canada. Buckwheat pancakes are well known, but using roasted buckwheat is a little less so. Being multi-purpose, buckwheat can also be served with lunch or dinner as a substitute for rice, potatoes, or quinoa, and can also be eaten in a salad.
In addition to its pancake version for breakfast, buckwheat may also be prepared as a hot cereal with a plant-based beverage or milk, flavoured with a fruit, cinnamon, and/or a touch of maple syrup.
On that note, I wish you a delicious Nutrition Month!
Johanne Vézina, Dt.P. Speaker & Nutritionist
Roasted buckwheat with vegetables
Preparation: 10 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
o 1 cup (250 ml) buckwheat
o 1 carrot, diced
o 1 yellow bell pepper, diced
o 3 green onions, minced
o 2 cloves garlic, finely chopped
o 1/2 onion, chopped
o 1 tablespoon (15 ml) olive oil
o 2 cups (500 mL) chicken or vegetable broth, less salted
o Salt and pepper to taste
Steps:
1. Heat the oil and brown the onion and garlic.
2. Add the carrot, bell pepper, and green onions and sauté for 2 to 3 minutes, on low heat.
3. Add the buckwheat and sauté for 2 minutes with the vegetables.
4. Pour in the broth and bring to a boil.
5. Cook for 15 minutes over medium-low heat, covered.
6. Season with salt and pepper to taste.
Recipe by: Johanne Vézina, Dt.P. Speaker & Nutritionist
Photo by: Érika Martin, Dt.P.
