Feed it Forward - How are WE dealing with food insecurities?

The amazing #FEEDITFORWARD team!

Last week I was approached by our dear friends at Gastropost Toronto to write and share what food insecurity means to me.  

I figure we should begin with the true meaning of Food Insecurity - according to Stats Canada:

 

• Food insecurity rates have remained relatively stable over time. Every year from 2007 to 2012, approximately 5% of Canadian children and 8% of Canadian adults lived in food insecure households. This means that they did not have access to a sufficient variety or quantity of food due to lack of money.

• The most recent statistics indicate that in 2011–2012, 8.3% of Canadian households experienced food insecurity.

• Nunavut had the highest rate of food insecurity (36.7%), over four times the Canadian average (8.3%) in 2011–2012. ce94c57ca63fb7a3967e28c7dab12b25bd0ff946cf0f417e69

• In 2011–2012, the rate of food insecurity was more than three times higher in households where government benefits were the main source of income (21.4%) compared with households with an alternate main source of income (6.1%).

1 in 6 Canadian children are affected by hunger.. Astonishing fact.  We must work harder to eliminate this stat.

As we can see, this is cause for concern.  How do we as a city, province and nation address this?  How are we relieving or refocusing on lowering these issues.  Good news is that there is a movement happening - Thanks to Maple Leaf Foods and Gastropost Toronto people are stepping up to get involved through community gardens, education, lunch programs, volunteering OR even nominating someone in their (your) community that is going above and beyond to assist in food insecurities.

All smiles - the mini humans are so inspiring and great to be around!

How is RBN helping - Well food and wellness has always been in our top considerations BUT as of last year I've been working with Real Food for Real Kids (RFRK) - which is a non for profit dedicated to bringing kids (some less fortunate) whole foods that are ethically sourced,  quality made, grown by local farmers, using only environmentally responsible vehicles and supply litter-less reusable lunch containers.   Oh and you get to spend afternoons learning and educating young minds about food and such.  Its such a joy and has become the favourite part of my week. 

What are some other great ways YOU can get involved?

1. Community gardens: Pitch in some volunteer hours to help seed, plants and teach the younger generations about how and why local food growth and sustainability is a prime issue.
2. Form a group in your neighbourhood or school, maybe you take turns doing a new activity bi-weekly to bring awareness and support.
3. Nominate someone YOU know that is already taking part in this great initiative - click HERE for details to #feeditforward pledge!
4. Look to schools and daycares to teach and get them involved, in my experience as a nutritionist - the more kids know, the more apt they are to learn, eat and explore food and our food culture!
5. Let RBN know your idea too - we're always looking for new ways to motivate and give back!

***

 “​This blog post was promoted by Gastropost + Maple Leaf Foods but the opinions are completely my own based on my experience.”

Please share this with anyone you think should be involved!

xoxo
rbn

Two fresh new recipes & a super great country media trip!

Happy Monday World!  Today's post is all about one of my favourite vegetables in the world! Its great for you, super versatile and is currently in season...
 
Can you guess...


Is related to onions & garlic (Lily family)..
Aside from North America - China, Peru & Mexico are some of the top suppliers...
Present day is still harvested by hand...

Anyone?  Anyone?

Last hint:  It makes your pee smell (roughly 20-40% of population cannot smell it)...

Asparagus people! 

A couple weeks ago I was invited by our friends (Toronto) Foodies on Foot to join the #Asparabus tour.  This included a media bus which brought us to Norfolk County to enjoy a day of asparagus farms, lavender farms & a lunch prepared by future chefs that was oh so good!  As if this wasn't enough we were sent home with 11lbs of fresh Ontario asparagus to create some tasty culinary inventions!  I decided to do something raw & something cooked to highlight the ingredient without losing its delicate flavour!  Super simple & nutritious for you to recreate at home!

Here's a recap of our day & my new recipes! Mmmmm.

 Mission: 

 Learn all about #asparagus.

Where: 

Welsh Brothers Farm, Simcoe ON

Where the magic happens: trimming, bunching and packaging.

The star of the day: ASPARAGUS

Shared selfie with Asparagus!

Asparagus grow in individual little rows.  Can be harvested every 2-4 days and will harvest for up to 15 years!

The bluest of skies!

 

Ready to take home or ship to stores!  We went home with a box each!  Eleven pounds of goodness!

Next up:  

Bonnieheath Lavender & Winery

Where: 

Norfolk, ON

 Mission: 

Eat & Network with all the Lovely People

Oh so pretty - last years lavender (doesn't harvest until late summer)

Lunch is served: Mixed local pork bbq, variety of asparagus dishes & rhubarb desserts!

Mmmm so much beautiful & local food!

My plate:  YES I eat a lot!

All natural lavender shop: I bought bug repellent, soaps & body lotion!

Obviously I had to bring some lavender & cider home for Josh & I!

The smell! Oh so delicate and fragrant!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

And now for some new & delicious (modest right) recipes!!

Spring Goddess Salad
(Gf, Vegan)
Yeilds 2 mains or 4 sides.

What you need:

1 cup chickpeas, (cooked)

1 cup fresh peas,

1 small handful fresh mint

1/2 English cucumber, julienned

1 bunch of asparagus (steamed gently and trimmed)

1 handful of basil

1 lemon, juiced

1 fennel, julienned

3 tbsp of olive oil

 sea salt and pepper

What to do:

Gently steam asparagus.  Mix all ingredients minus the asparagus.  Taste and season accordingly.  Arrange asparagus on plate and then place the mixed salad atop.  Finish with fresh mint and lemon wedges.  Perfect accompaniment to shrimp, chicken or great with goat cheese!

 

Asparagus & Jalapenos Cornbread Muffins

(GF, Vegetarian)

What you need:

3 tbsp coconut oil

1/3 cup apple sauce or reduced/cooked peaches

1 large egg 
1/4 cup of pure maple syrup

1 cup coconut milk 

1 cup cornmeal 

1 cup gf flour (Bobs Red Mill) 

1/2 tsp baking soda 

Sea salt & pepper

1 red chili/ jalapenos, diced

1 bunch of asparagus, chopped BUT save tops for garnish.

What to do:

Preheat oven to 350 and coat muffin tin with coconut oil.  Mix all wet ingredients together with peppers and asparagus.  Mix dry ingredients together thoroughly & slowly incorporate into wet batter.  Pour into muffin tins approx. 1/4 full.  Finish with aspara-tops. Bake for 15/20 minutes until golden.  Good for up to 4 days fresh OR freeze for a couple weeks.  Great with a fried egg, with preserves or what we did at home is use for shhhhmancy #sloppy Joe's using Walter All-Natural Caesar Mix as our sauce!

Shhhhmancy Sloppy Joe's with Walter All-Natural Craft Caesar BBQ sauce!

Pretty little things ready for the oven!

Yummers.

Updated cornbread without all the bad stuff!!  Feel good about feeding your family these!

As always, send us a tweet when you replicate any of these!  Yay.

Until next post lovelies,

rbn

xoxox

THE TROUBLEMAKERS!

Anna & moi!

The one and only Steven Hellman!