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Half Time! #100winter16

I can’t believe it! 50 days have already gone by: I’m half-way through the winter edition of incorporating at least one local item within a 100-mile radius every time I eat a meal. *whew* While it is a bit more challenging foraging for ingredients in winter than summer, it’s actually turning out to be not too difficult to find local product. It sure helps though that we have an active winter farmer’s market that includes greenhouse produce, selections of humanely-raised meats, and stores who also feature local product. I am truly grateful for this because hey, I can’t harvest anything in my backyard garden right now!

Here are some of food items I have been using in this challenge so far:

  • Tomatoes
  • Cucumbers
  • Bell peppers
  • Carrots
  • Potatoes
  • Beets
  • Onions
  • Garlic
  • Garlic scapes
  • Spinach
  • Leaf lettuce
  • Spaghetti squash
  • Pumpkin
  • Butternut squash
  • Ground flaxseed
  • Hemp hearts
  • Royal jelly/bee pollen/raw honey
  • Chicken
  • Beef
  • Bison
  • Pork
  • Turkey
  • Cabbage
  • Sauerkraut
  • Pickles
  • Heritage wheat flour
  • Basil
  • Mint
  • Arugula
  • Plus purveyors who have mixed local ingredients together to make their product

You may not think of fresh produce as something to eat in the winter, that all meals need to be hot, but I feel it important to continue to incorporate as much fresh local produce for necessary nutrients. If it’s available from a local greenhouse then I like to use it.

I am happy to share a newly created (dressing) recipe below. What makes this particular recipe a local one is that I found local pumpkin seeds and farmer’s market garlic scapes (the green stems of garlic heads before they flower) for the dressing. For lunch one day, I really enjoyed the dressing on local greenhouse arugula, farmer’s market tomatoes, with a sprinkle of hemp hearts. I also added a small handful of (not local) black sesame seeds to add contrast and texture. The dressing was quick to make using a mini-blender, and the salad so easy to put together! The next day I used the dressing for a quick lunchtime chickpea and cucumber salad. Please enjoy this dressing within 3 to 4 days of making it.

At this half time mark when I revisit my Instagram pictures of the meals we have eaten so far, I am so grateful of the food we have, my food story, and truly how much easier it is to eat healthy and locally at the same time even in the cold winter months here in northern climate country. I look forward to the next 50 days and what I can "dig up" :)

Stay tuned for updates.

Oh, and PS, I regularly post recipes (if they are tasty enough, and meet other criteria!) on Instagram so I encourage you to connect with me there: loretta_sproutnatural #100winter16

SNNC's Tahini Dressing
Prep time

Total time


The combination of the creamy texture and umami taste encourage you to go back to using this recipe over and over. Please use the best quality oils in this dressing and other organic product if you can.
Recipe type: Dressing
Cuisine: Canadian

  • 2 tbsp. toasted sesame oil
  • ¼ cup tahini
  • 3 tbsp. fresh garlic scapes or 2 small green onions & 1 fresh garlic cloves
  • ¼ cup water
  • 1 tbsp. fresh lemon juice
  • 1.5 tsp. Bragg’s soy sauce
  • 1 tbsp. pumpkin seed oil (from Evoolution) or extra-virgin olive oil
  • 1.5 tsp. pumpkin seeds
  • 1.5 tsp. dark balsamic vinegar
  • 2 tbsp. red wine vinegar

  1. Blend all in a mini-blender, well. Refrigerate for up to 4 days.

salad for blog

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