Fresh from the Market: France 2017

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I’ve had the amazing opportunity to study abroad in France this past month through the University of Minnesota. I’m so excited to come back and share some amazing recipes and talk about my experience with you all! I’ve been exploring Paris, Nantes and Angers while learning about the agriculture and food systems. One of the highlights of this trip was visiting the beautiful farmers markets with my host mom every Saturday. I have never been happier being surrounded by an abundance of fruits and veggies, all grown locally and organically.

The first thing I noticed was the connection to food in this country. I’ve been visiting so many organic farms with my classmates and it’s truly incredible to see the value that people put into their food. I’ve noticed that most French people are aware of where their food comes from and really strive to buy produce that was grown in France.

My message to you: shop local and know where your food comes from!

Some of the best apricots and cherries I’ve eaten on this trip came from my host family’s backyard. Also the best Camembert cheese I’ve tasted came from a small farm, where I got to meet the cows and watch the farmer produce the very product that he loves.

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Some amazing goat cheese I bought <3

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Kale, Avocado and Basil Pesto 

We had an abundance of kale and basil in our garden this year so I made this delicious, super simple pesto! It was absolutely amazing and so versatile. You can put it on anything: pasta, zucchini noodles, sweet potato, eggs – the possibilities are endless! I am so excited to share this recipe with you. Here are the ingredients you will need:

  • 1 stalk of kale
  • 1/2 an avocado
  • 1/3 cup of basil
  • 1/4 cup of walnuts (or any nut)
  • 1 clove of garlic
  • 1/2 a lemon, squeezed
  • 1/4 cup olive oil
  • salt and pepper

1.First, I spiralized one zucchini to make “zoodles”

2. I put all the ingredients in a food processor and combined until smooth. I added a couple tablespoons of water to thin it out. Feel free to adjust accordingly!

3. I tossed the pesto sauce with the noodles! This recipe make two servings
4. I took this with me to work! I topped it with tomatoes from our garden and more walnuts. Enjoy!

Health Benefits of Tumeric, Onion and Garlic

Health benefits of tumeric:

  1. Anti inflammatory
  2. Protects against UVA damage
  3. Detoxifies the liver
  4. Lowers cholesterol
  5. Improves digestion
  6. Helps alleviate seasonal allergies

Health benefits of onions:

  1. Lowers blood pressure
  2. Relieves stomachaches
  3. Boosts immune system
  4. Antibacterial
  5. Lowers heart attack risks
  6. Helps treat asthma

Health benefits of garlic:

  1. Cold and flu treatment
  2. Improves digestion
  3. Antibacterial and anti-fungal
  4. Boost immune system
  5. Antioxidants
  6. Cancer prevention

You can use these amazing ingredients in so many ways! Add them to soups, sauces, tea, stir frys, meat dishes and stews! I made lentils the other day with all 3! 🙂

Health Benefits of Avocado 

I have had an obsession with avocados lately. I put them in everything: salad, quinoa, pasta, and even in smoothies for extra healthy fats! I love the usual guacamole, but there are so many more things you can do with them.

Not only are avocados delicious, they have so many amazing health benefits!

  • Lowers inflammation
  • High in potassium
  • Improves nutrient absorption
  • High fiber, aids in digestion
  • Reduces LDL (bad cholesterol) and raises HDL (good cholesterol)
  • Regulates blood sugar levels
  • Rich in folate and vitamin K
  • Loaded with heart healthy monounsaturated fats
  • Promotes healthy bones
  • Balances hormones
  • Moisurizes skin

I made some delicious sushi and toast the other day featuring this glorious fruit.

Check out my Instagram for more ways to use them! 🙂