Tag: nutrition

Black Currants

Black currants are small, dark berries—deep purple to nearly black when ripe. They grow on compact shrubs that naturally spread by ‘layering’: stems that touch the ground, take root and form new plants. Because of this, propagating black currants is wonderfully simple. A cutting or a low-lying branch can easily be encouraged to root and then be transplanted exactly where you want it.

Black currants are native to northern regions—primarily northern Europe and northern Asia, but also parts of Canada—where they thrive in cold and temperate climates. Cultivation began in Russia as early as the 11th century, while western Europe didn’t widely adopt them until the 17th century. Even today, they remain far more common in Europe than in North America, where they are still something of a hidden gem in the garden. (There’s a reason for that. See below.)

An interesting fact about Blackcurrants in North America

Black currants were introduced to North America by English settlers in the Massachusetts Bay Colony in 1629. From there, they were cultivated throughout early settled regions, gaining particular traction in New York. Their natural hardiness—well suited to harsh northern winters—made them an easy and practical choice for growers.

By the late 19th century, New York had become a center of commercial black currant production. However, this success drew concern when the plant was identified as an alternate host for White Pine Blister Rust—a devastating fungus that threatened the economically critical white pine forests.

In 1911, following strong pressure from the lumber industry, the United States enacted a federal ban on black currants. The government prohibited their growing, sale, and transport in an effort to halt the spread of the disease. Federal and state agencies undertook widespread eradication efforts—uprooting bushes and applying chemical treatments—effectively removing black currants from much of the American landscape.

While the United States enforced strict prohibition, Canada took a more measured approach—favouring discouragement and scientific research over a sweeping national ban. Still, the effect was similar. Black currants fell out of favour and were rarely promoted. Though they persisted quietly in rural backyards, they never regained mainstream popularity, instead taking on something of an “underground” status among those who continued to grow them.

In 1935, Canadian researchers launched a dedicated breeding program to find resistance to White Pine Blister Rust in black currants. By crossing traditional varieties with hardy Siberian species, they successfully developed rust-resistant cultivars—‘Coronet,’ ‘Crusader,’ and ‘Consort’—released between 1950 and 1955. These breakthroughs proved that genetic resistance was not only possible, but practical, helping pave the way for modern disease-resistant varieties around the world.

Meanwhile, across Europe—especially in Great Britain—the popularity of black currants continued to grow steadily.

Fifty-five years after the original ban, the United States lifted its federal restrictions in 1966, once it was understood that black currants could be safely grown at a distance from white pines and that reliable rust-resistant varieties were available. Even so, many individual states held onto their own bans until as recently as 2003—nearly a full century after the initial prohibition. That’s a long time to fall out of favour. No wonder so many North Americans are only just discovering them now.

In Canada, black currants never fully disappeared. They quietly endured as a backyard fruit in rural communities for generations and are only now beginning to gain wider recognition. In the United States, commercial production has resumed in regions like the Northeast and Pacific Northwest. Still, it’s estimated that fewer than 1% of North Americans have ever tasted a black currant. (Until recently, I was part of that statistic—LOL.)

As of 2022, the leading producers of black currants are Russia, Poland, and Ukraine—all regions with northern climates well suited to this hardy crop.

Why we should grow them?

Because they are GOOD for you, that’s why.
Black currants are nutritional powerhouses—rich in antioxidants and especially high in anthocyanins, the compounds that give them their deep, dark colour. In fact, they contain significantly more of these beneficial compounds than blueberries. For a fruit with such exceptional nutritional density, they remain one of the most overlooked superfoods in North America.

While black currants are widely enjoyed across Europe, they’re still relatively uncommon here. You likely won’t spot them in a typical grocery store—though you might find them in specialty or high-end markets if you keep your eyes open.

The good news? They’re incredibly easy to grow. Give them a sunny spot, and they more or less take care of themselves. The biggest competition we face is from the birds—they love them just as much as we do. We’ve found that simply tossing a lightweight net over the bushes as the fruit begins to ripen is enough to keep our harvest safe, though.

What do blackcurrants taste like?

Black currants have a flavour all their own—I honestly can’t think of anything quite like them. If I had to describe it, I’d say they’re slightly tart, but not sharply sour. They’ve got a bold, almost sophisticated profile—deep, dark-fruit notes that hint at grape or cherry, with an earthy, almost herbal edge. (LOL… that’s about the best I can do!)

I’ll admit, I wasn’t completely sold when I first tasted them fresh. They were a little… underwhelming. But I’m not usually one to give up, so I made a small batch of jam. Homemade jam is always a good way to make friends. That changed everything.

The flavour deepened somehow. It mellowed. And it came alive in a whole new way. I was absolutely hooked.

The rest, as they say, is history.

Blackcurrants are super nutritious –

Black currants are packed with health-supporting nutrients. They contain a wide range of vitamins—including A, B1, B5, B6, C, and E—which help the body produce energy, regulate hormones, and form red blood cells that carry oxygen throughout the body. They’re also especially beneficial for eye health.

One of their standout features is their vitamin C content. Black currants contain up to four times more vitamin C than oranges—a huge advantage when it comes to supporting overall health. And over ten times more than blueberries. Vitamin C plays a key role in maintaining healthy skin, blood vessels, bones, and cartilage. It strengthens the immune system, protects cells from damage, and helps the body heal wounds.

    All brightly coloured fruits and vegetables contain antioxidants, but those with deep red, blue, or purple colouring—like black currants—are especially rich in a powerful group called anthocyanins. These compounds have been linked to a number of health benefits, including supporting healthy blood pressure, improving vision, strengthening the immune system, and offering anti-inflammatory and antibacterial properties. Black currants contain about twice the anthocyanins of blueberries, making them particularly potent in this regard.

    They may also support gut health. Black currants have been shown to increase levels of beneficial gut bacteria, such as Bifidobacterium, which can aid digestion and help the body defend against infection.

    For an unassuming-looking little berry, Blackcurrants are pretty powerful! Well worth seeking after. Blackcurrants and Hascap berries are considered two of the best natural sources of antioxidants. And they both THRIVE in northern climates! Yay for those of us who live in the north.

    Blackcurrants are easy to incorporate into your diet.

      Cooking can reduce delicate, water-soluble vitamins—especially vitamin C—so that’s something to keep in mind. If maximizing vitamin C is important to you, try to enjoy black currants in ways that don’t involve heat.

      Don’t worry though—there are plenty of delicious options.

      I’m not a big fan of eating black currants straight off the bush, so when I want them “fresh,” I get a little creative:

      • Stir them into yogurt or kefir with a drizzle of honey
      • Blend into smoothies with banana or other berries to mellow the flavour
      • Sprinkle over oatmeal or cold cereal
      • Add to salads for a tart pop of flavour
      • Mash lightly and spoon over toast, pancakes, or waffles
      • Infuse them in water for a refreshing drink

      A little goes a long way—and once you find your favourite way to enjoy them fresh, they become something you look forward to.

      Blackcurrant Crush
      Chop them up in a food processor with a little water to ‘macerate’ them. You can puree them in the blender if you prefer, but I’m a texture girl, and I like something to chew. My daughter, on the other hand, would almost assuredly like them pureed. You do you. You can add them this way to a fresh chia pudding (see below), a serving of plain yogurt, a serving of cottage cheese, or on top of your oatmeal. Since fresh blackcurrants are seasonal and I want to have some on hand all year long, I make quite a bit of this and freeze in two-tablespoon amounts in an ice-cube tray. Once frozen, I transfer to a labelled container and freeze to use later.

      Smoothies
      Wash, stem and freeze whole. Frozen, you can add them to smoothies all year long.

      Juice
      If you have a lotta berries, juice them in a fresh juicer. Lightly sweeten with maple syrup if you like and freeze in ice cube trays. I like to add a ‘cube’ to a tall glass of carbonated water.

      Jam
      There are many health benefits in addition to Vitamin C, so don’t shy away from cooking blackcurrants, in fact, it is the opinion of those who live in our house, that Black Currant Jam is THE Best jam in the world. (see below for recipe)

      other suggestions:

      • Blackcurrant Tea (see below for recipe)
      • Blackcurrant pancakes – add frozen berries to batter just before cooking
      • Blackcurrant muffins or scones – add frozen berries to batter just before cooking
      • Roasted vegetable salad with blackcurrant dressing (see below for recipe)
      • Blackcurrant tarts – mini pies
      • Blackcurrant chia pudding (see below for recipe)
      • Blackcurrant cheese cake (use syrup or jam to top your favourite plain cheese cake)
      • Blackcurrant jam marbled through vanilla ice-cream

      Dehydrate whole blackcurrant berries and store in a glass jar in your cupboard. You can also dry blackcurrant leaves to mix with berries for tea.

      Blackcurrant Tea

      (anything not using real ‘tea’ leaves is really an ‘infusion’)
      Measure 2 tablespoons of dried blackcurrants (per cup) into a tea pot.
      Pour boiling water over top and allow to steep 10 minutes.
      Strain and serve. Sweeten with stevia, maple syrup, honey or sugar if desired.
      You can also add dried blackcurrant leaves to your ‘tea’.
      Or make a single mug if you want. Strain with an infuser.

      Blackcurrant Chia Pudding

      2 cups milk (your favourite: coconut, almond, rice, dairy, etc . . . )
      1/3 cup chia seeds
      Stir well. Add 1-2 Tablespoons maple syrup and stir till dissolved. Cover and set in fridge for at least two hours. I usually do it at night and leave till morning. If the ‘pudding’ is thicker than you’d like, add a little more milk and stir it in. Spoon into serving dish and top with heaping tablespoon of blackcurrant crush (see above).

      Blackcurrant Vinaigrette OR Glaze

      1/2 cup blackcurrant syrup
      1/4 cup blackcurrant juice. If you don’t have it, use another dark juice like cherry or grape. Or substitute with apple juice in a pinch.
      3 Tablespoons dark Balsamic Vinegar
      2 Tablespoons olive oil
      Add all ingredients into a shaker bottle and shake till thoroughly combined.
      OR create a glaze by putting syrup, juice and vinegar into a pan and bring to a slow boil. Omit oil. Allow to bubble gently for 5-10 minutes till it thickens slightly. Remove from heat and leave to cool. Drizzle on top of salad or roasted vegetables.

      TIP: the Blackcurrant Glaze above is a beautiful thing on grilled salmon

      Blackcurrant Jam

      I don’t believe in jam RECIPES. I have never bought a specific amount of fruit to make jam, I use what I have available, and I expect you do too. What is more important is to know HOW to make jam. The method is simple, straight forward and dependable.
      There are only three ingredients:
      fruit – a lone fruit or a combination you think would go nicely together. Adjust depending on what fruit you have on hand.

      sugar – less than you’re used to if you’ve made jam in the past. Sugar is a preservative in its own right, so unless you’re making a small amount that will be used in a few days, it is necessary to use some type of sugar. I generally use a ratio of 1:4 or 1:5 and then judge by taste preference from there.

      Yes, you can use honey, but I highly recommend that you do not, until you are quite experienced and know what to expect.

      pectin – I never buy commercial ‘pectin’, preferring to use a natural source. The type of pectin I choose will depend on the colour and flavour of jam I’m making. For instance, for a dark red or purple jam I’ll often use cranberries. For light-coloured jam I’ll use lemons.

      Cranberries contain a lot of natural pectin. If you’ve ever made fresh cranberry sauce, you likely noticed that, as the sauce ‘sets’ in a very short time with no added ‘pectin’. I used to buy lots of fresh cranberries in the fall when they were in season for Thanksgiving. After making a batch of cranberry sauce, I’d freeze the rest for use during jam-making season. Now I use freeze-dried cranberries that I keep on hand at all times.
      Citrus fruits contain a lot of natural pectin. Lemons, oranges, grapefruits and limes can be used interchangeably depending on the flavour you’re going for. If you’ve ever made marmalade, no doubt you noticed that. My experience has shown however, that lemons are the best source, and they’re always dependable.
      Puree the lemon in a high-power blender. If necessary, add a small amount of water (start with a tablespoon). If your blender doesn’t puree completely, not to worry, a little texture will be great. I cut the lemon into quarters and use the whole thing – peel, pith, pulp, juice and seeds. Did you know there is more vitamin C in the peel than in the inside?
      I use a portion or the whole thing depending on how much jam I’m making. The rest can be stored in the fridge for a week or more.

      If I want to make peach, apricot or pear jam, cranberries aren’t gonna be suitable for pectin, but lemons sure would be. Sometimes it might be the taste of lime you’re looking for. Sometimes it might be the taste of a particular type of orange. Be adventurous. Whatever you use, write it down so you’ll know if you want to repeat it.

      TIP: testing your jam

      Before you start making your jam, put a small dessert plate into the freezer part of your fridge to cool. When you’re ready to start testing, bring the plate out and put a teaspoon of jam on it. Allow the plate to cool the jam. When you’re satisfied that the jam is cool, swipe your finger through it. If the two sides join immediately, it is not ready. Return the plate to the freezer, cook for another 15 minutes and try again.
      When the two sides remain distinct and separate, your jam is ready. You may have to test a couple of times before you’re satisfied with the texture.

      TIP: Turn your jam recipe into a syrup recipe.

      Follow the jam recipe below, but don’t cook as long. After boiling for 20-25 minutes, remove some from pot and store it in a bottle labelled “Syrup”. If you’re making a lot, process them in jars the same as you would jam. See below for link on canning in hot-water-bath. Continue to cook the remaining ‘jam’ as instructed below.
      * You can remove the syrup before or after adding the lemon. Totally flexible.

      Recipe

      However, for the sake of something to start with, here are some suggested amounts and times – my best attempt at a recipe.

      When I made the jam below, I had a couple cups of fresh raspberries looking for a purpose, so I added them. (a great combination bytheway). I ended up with 11 cups of fruit so I adjusted slightly from the picture.
      Just keep in mind to keep your sugar / fruit raitio (approx 4:1 combination 4 parts fruit to 1 part sugar).
      I pureed a whole washed lemon and used 1/4 – 1/3 cup for this amount.

      ingredients:
      11 cups blackcurrants or a blend with raspberries
      3 cups sugar
      1/4 – 1/3 cup lemon puree.

      Blackcurrants are a good source of natural pectin, so they don’t need a lotta help. Note the unripe berries in the picture below. As with most fruit, unripe blackcurrants have more usable pectin than ripe ones, so don’t discard them. They’re a bonus.

      directions:
      1. Add the fruit and sugar to a large stock pot over medium heat. Stir frequently while fruit breaks down and sugar dissolves. You can mash with a potato masher if you want.

      2. Increase heat a bit (NOT HIGH), and bring the jam to a nice low-rolling boil. Boil and stir for about 15 minutes. Add lemon puree. Continue to stir. Taste for sweetness. If you’d like it sweeter, add sugar 1/4 cup at a time. Thoroughly combine and taste test again. Add only small amounts at a time, testing each time till you’re happy with it.

      *hint: blackcurrant jam should not be super sweet. It’s natural tartness is part of its charm.

      3. In another 15 minutes you’ll notice that the jam is beginning to thicken. You’re looking for a texture that slides slowly off a spoon leaving a film behind. Continue to stir while it slowly boils.

      4. Test your jam’s room-temperature texture with a COLD plate. See the TIP above.

      5. Once you’re satisfied with the sweetness and texture, you’re done!

      Now go ahead and enjoy with butter on a fresh piece of bread. Enjoy!
      Or pour into a jar to store in the fridge or freezer. Or process a few jars in a hot water bath. click here for directions on canning jam in a hot-water-bath-canner

      I hope you’ll give blackcurrants a bigger chance at being part of your life.
      Once you get used to each other, I think you’ll become the best of friends, and your world will explode with new tastes and new possibilities.

      For now, you’ll probably have to grow your own as they’re not in any markets that I am aware of yet, but that will change in the foreseeable future. But grow them anyway. You’ll be glad you did. It took me a few years to find ways to use them, but now we’re a serious item, and blackcurrants are as part of my everyday life as hascaps are.

      Warmly,

      Cindy Suelzle

      SPINACH: not just for Popeye

      Growing, Eating and Preserving

      Did you know that you can plant spinach outside while there is still snow on the ground?
      In my world (central Alberta), that generally means mid April. In fact, the best time to plant spinach outside was yesterday; the next best time is tomorrow.  Spinach THRIVES in Edmonton’s cool spring.  1st Spring, 2nd Spring, False Spring, Spring around the corner …. You name it, in the spring, spinach is your best friend.  But when the weather gets hot, it’s done.  It’ll bolt (go to seed) in a heartbeat.

      Did you know that 100% of the vitamin C in “fresh” spinach is gone within 4 days of harvest?  I can pretty much guarantee that the spinach we buy from the produce department of our local grocery stores was not harvested within the last 96 hours.  And even if it was – are we really going to use it within hours of buying it? 

      I confess that when I learned that sad fact, it took the appeal out of so-called “fresh” (store-bought) spinach for me.  But I love fresh spinach, in fact, I’m a huge advocate of it. I just want to make sure it’s FRESH.  Only one way to do that, and that is to grow it myself.   So, that is what I do.

      WHEN?

      The secret to growing great spinach is to remember that it likes cool weather.  In central Alberta, if we plant it later in May, when we plant the rest of our garden, it’s just getting going by the time the days and nights are pretty warm.  This may be good for you and me, but it’s not so good for spinach.  Keep it cold.  That means – APRIL planting!  As soon as the sun has melted the snow in your predetermined spot and the soil is workable, get out there and plant your seeds. Four to six weeks BEFORE the last frost expected, typically anytime after the beginning of April to EARLY May.  It’s okay if there is snow still around, and it’s okay if it snows right on top of your seeded area, even on top of your newly sprouted spinach plants.  Spinach laughs at spring snows. 

      When you’re feeling sorry for yourself because the days are still cooler than you’d like, remind yourself THIS IS GOOD SPINACH WEATHER.  Get OUT THERE and plant some! 

      WHERE? 

      Choose and area that receives lots of bright sunlight – 6-8 hours a day.  Partial afternoon shade is alright. 

      in WHAT?

      Spinach loves a rich, well-draining soil – with plenty of regular compost enhancement.  Raised beds are perfect. 
      The last thing your spinach seeds want is to sit in a soggy spring puddle of melted snow. 

      If you’re in a small space with little or no soil, no worries. Even a small balcony or patio space will help.  Good size containers at least 12-18 inches across and at least 6-8 inches deep can easily hold 4 or 5 spinach plants.  Galvanized pails, plastic pots, terracotta planters or fabric bags will all be comfortable homes as long as their drainage is good. 

      HOW?

      Direct sow.  If you’re in the country and have a big garden, go ahead and plant in rows 10 inches apart.  I am in the city, and my growing space is considerably less; typically, my rows are 6 inches apart.  For spinach, however, I usually just broadcast the seed in my growing area and let them grow up in a loose spinach forest.  Cover with no more than ½ inch of soil. 

      Keep your seeds well-watered until they germinate, which usually takes less than a week, but can take a little longer in cooler temperatures or if you’re growing certain spinach varieties. Once your seedlings develop their first true leaves, you can start thinking about thinning your plants out so each plant is spaced about 6” from its neighbour. 

      Spinach enjoys regular and consistent watering and will sulk if it gets too dry.  Water when the top inch is dry to the touch.  Best to water at the bases and keep the leaves as dry as possible. Mulching with a few inches of organic mulch can slow evaporation and reduce the need to water.  *I use chopped straw, but you can also use chopped leaves. Don’t use them both at the same time – best to do one or the other.

      Since I don’t grow spinach once the weather starts to get hot, it’s a relatively short season.  I don’t feel the need to fertilize as I top up my growing areas with compost every spring, and the breakdown of the mulch keeps the area well nourished.  Keep your spinach patch well weeded – but again, if you’re mulching, that keeps the weeds at bay.  Mulch will also help prevent issues like mildew because it keeps the moisture off the leaves. 

      Once the spinach is ready to start thinning, make sure you’re harvesting regularly. There is no reason you cannot have fresh spinach on the table every other day until the weather gets too warm and it begins to bolt.  By continuing to harvest, you’ll be paying attention to your plants, continuously checking for weeds, pests or drought.  General garden care is all they need.  dryness.  Once they begin to bolt, read the writing on the wall and let them go.  You can now plant that same area with lettuce or flowers, or even some nice herbs like basil that will appreciate the summer heat. 

      WHY eat spinach? And why plant it in your garden?

      Why should you want to plant spinach? Because it’s good for you, that’s why. 
      And because spinach is the segway between winter and spring.  It’s the first garden vegetable you’ll be harvesting.  By the time they start to complain about the warm weather, you’ve got lettuce growing and amaranth and other leafy greens fully present and doing beautifully. 

      Spinach is a nutrient-dense leafy green that boosts eye health, lowers blood pressure, supports heart health and aids digestion. Packed with vitamins A, C, K, folate, fibre and iron.  It helps protect your immune system, reduces inflammation and strengthens bones. 

      As a rich source of vitamin C, spinach is wonderful served fresh in a salad.  But lightly cooking (which harms the vitamin C of course), increases the availability of other nutrients like iron, calcium and vitamin A.  So use it a lot, in many different ways.  Pairing it with healthy fats like olive oil or avocado oil improves the absorption of nutrients.  

      To harvest:
      I begin harvesting by gently pulling baby plants that are too close together.  When they get a little bigger (about 3 or 4 weeks old), I start pinching off some of the larger leaves. By the time the plants are fully mature (6 to 8 weeks) they’ll begin to form a rosette shape in the center of the plant.  You can continue to pinch off the bigger leaves, including a center stalk that might sprout up (its starting to bolt).  Then you can pull the whole plant out. 

      To use:
      Fruits and vegetables begin to deteriorate within the first hour of harvest – in every way, including nutrition.  Nutrient content rapidly declines right after picking, so snip off as much as you plan to use.  Store anything you don’t eat in the fridge, but eat it as soon as possible.  Make sure you’ve shaken all moisture from rinsing it off, and pat dry.  Wrap in a paper towel and place in an air tight container. 

      To preserve:

      Freezing:
      If you need to pick more than you can use, you can always freeze it.  Before freezing, blanch or steam for two minutes in or over a pot of boiling water. Strain immediately and plunge the hot spinach into ice water to stop the cooking.  Once cool, strain again, and squeeze as much moisture out as you can.  You can press the brightly coloured steamed spinach into silicone muffin pans (holds about 1 cup) or silicone ice cube trays that hold ¼ cup.  Lay on the level in your freezer for at least 4 hours. Once they have frozen, you can remove them from the trays and pop them into labelled plastic bags or containers.  This makes the spinach easily accessible to throw into soups, or to lightly chop and throw into stir-fried vegetables, scrambled eggs or omelettes.  Freezing is my preferred way to preserve whatever excess spinach I might have.

      Canned Spinach: WHY?
      Of all the ways to preserve spinach, this would be the least healthy. Yes its convenient, but “how can it possibly taste good?” says the person who admittedly has no recollection of ever having tasted it. My dad used to buy canned spinach when I was a young child. Must have been some fond childhood memory of his. I remember him opening the can and eating it straight outta the can with a fork. Only once was it sufficiently compelling to me that I asked for a taste. Though I cannot remember what it tasted like, I do recall being profoundly disappointed, and I recall that I didn’t ask for another. Ever. When I was a child, there was no ‘fresh’ spinach on the grocery store shelves, and no frozen spinach either. But there was canned. The only other way was to grow it yourself, but I didn’t grow up in a gardening family, and I didn’t even know one could grow food.

      “I’m strong to the finich, cause I eats my spinach. I’m Popeye the Sailor Man.”

      A popular cartoon when I was very young was Popeye the Sailor Man, featuring a pipe-smoking, spinach-eating, unusually physically strong sailor man who always had to fight bad guys. When he was getting beaten, all he had to do was eat a can of spinach, and instantly he was strong as an ox, and no one could beat him. As an adult, I wrongly assumed that he was created as a marketing gimmick to get kids to eat their canned spinach, but I’ve since learned that the spinach came later, as some kind of explanation for his strength. His famous quote: “I’m strong to the “finich”, ’cause I eats me spinach.” Whether it was the original intention or not, the consumption of spinach is reported to have increased by a third after Popeye started eating canned spinach on TV in the 60’s. It certainly was enticing to me as a child, and had fresh or frozen spinach been available to the average household I might have learned to like it. As it was, I was in my twenties the first time I tasted fresh spinach. In a salad. In a restaurant. I was immediately converted, and it became a favourite dish in our house for many years.

      For the record, canned spinach is NOT good for you, neither commercially canned nor home canned. At 70 minutes per pint, 90 minutes per quart under 11 pounds pressure, there is not enough nutrition left in the jar (or can) to justify the salt.

      Freeze Drying:
      Once spinach-season is over, my preferred way to serve spinach to my family is freeze dried. The brand I used to buy was Thrive Life, which was the most nutritious way of eating spinach that didn’t come straight out of one’s own organic garden. The company stopped selling to individual homes in 2025, choosing instead to sell exclusively to big businesses. Huge loss to the public.
      Freeze dried spinach, if processed correctly and immediately after harvest, is the most nutritious, delicious and convenient way to eat spinach all year long. Second only to FRESH out of your backyard garden – of course.

      Any which way you serve it, spinach is a great addition to your garden in the coolness of early spring – aka NOW! 
      It has earned an honoured place in my garden. 

      I’d love to hear your thoughts, and any tips you might have for growing spinach.

      Now go plant some.

      Warmly,

      Cindy

      to Beet or Not to Beet

      Beets quietly sit on the grocer’s shelf, a little shy, nothing really spectacular to look at. You may even walk right by without noticing them; admittedly they’re a little on the plain side, down to earth. You might have to look specifically for them as they’ll never jump out at you – they’re just not ‘that way’. In fact, I don’t believe I’ve ever seen a big splashy display of beets at a grocery store. But if you did walk right by them, you’d be missing one of the nature’s most nutritious vegetables, one that deserves a special place on your plate.

      A recent survey listed beets in the top two LEAST liked vegetables in North America, second only to turnips. That seems a little harsh to me. 26% of those surveyed said they disliked beets; even brussels sprouts scored higher.

      Why do people dislike beets? Here are the top reasons given:

      Lack of exposure or delayed introduction
      The first reason may simply be “lack of exposure”. Since beets are seldom on the menu at home, we’re not accustomed to them. Often times a lack of exposure to beets, especially in childhood, can lead to a long term suspicion of “different” and prevent some from trying them. Sometimes, a single negative experience can create a lasting aversion. 

      Many food preferences are established from continued exposure. In fact, statistics say that a ‘new’ food may have to be tried up to 30 times before one develops a taste for it.

      Colour
      Admittedly, the colour of beets is highly unusual. Because it’s different, some may shy away from them, preferring the plain and usual colours of vegetables: green or orange. Truth is, we eat first with our eyes; to some, the vibrant colour is appealing, while to others it’s the opposite – too weird. An aversion to the colour may cause people to hesitate trying it.

      The texture
      Some people dislike the texture of beets, especially when canned.

      Taste
      Some people say that the taste of beets resembles ‘dirt’. I’ve thought of this as I eat them from time to time, and I suppose I can see their point – but I personally, like that earthy flavour.

      Preparation time
      Okay, I admit it – beets take a little more time, a little more fuss, and a little more mess than simply peeling carrots. You have to be ‘invested’ in the idea of wanting to eat beets if you’re going to go to that much trouble to prepare them.

      So, why we should TRY to like them?

      Beets are a root vegetable known for their vibrant colour and earthy-sweet flavour. They are versatile and nutrient-dense, both the root and the green, leafy tops are eaten. They are considered a SUPERFOOD due to their rich nutritional profile.

      Beets are high in natural nitrates, which the body converts to nitric oxide. This compound helps relax and widen blood vessels, which can significantly lower blood pressure. These nitrates can also improve blood flow and oxygen delivery, potentially enhancing stamina and exercise performance.

      Beets are an excellent source of fiber, supporting digestive health and contributing to a feeling of fullness, which can aid in weight management. They contain unique plant compounds called betalains, which are powerful antioxidants and anti-inflammatory agents that protect cells from damage. And they are an excellent source of potassium, manganese, iron, folate (vitamin B9), vitamins A, C, K and E, as well as vitamin B6.  The deep red colour is indicative of the high amount of antioxidants.

      These are very compelling facts for me; high nutrition is always the key factor in encouraging me to want to include any food in my family’s diet.

      So how best to introduce beets to your family? and to yourself if necessary?

      Start early

      Early experiences with nutritious foods and flavours will maximize the likelihood that children will choose them as they grow. The key is variety: variety of healthy vegetables, but also a variety of ways to serve them. A healthier life long diet is more likely if children are continually exposed to different fruits and vegetables and different ways of eating them.

      I grew up on pickled beets, but I never much cared for them. They were on the table at Christmas time, and I dutifully took one as the plate was passed around, but I was always disappointed. My first exposure to beets served as a vegetable was at my Aunt Jolayne’s table when I was 11 years old. “What is this?” I asked my cousins. I loved them.

      Interestingly, my mother grew up eating beets, with two rows in the garden being dedicated to them. But she rarely if ever put them on the table in my younger years. Why? In those days we lived on a military base in northern Alberta with a small grocery store, carrying limited items – especially produce. Fresh beets were most often not available to us. I suppose canned beets may have been, but if so, we never had any. Though both my parents grew up in large families, with large gardens, we never had one. In my teen years, my mother served beets from time to time. I have to assume that availability improved in the grocery store. (?)

      Association

      When foods are associated with good memories they are more likely to be appealing as time goes on. Even if the taste or texture was initially unappealing, taste preferences mature, so continued exposure is important.

      * case in point: I grew up with canned cranberry sauce on my plate twice a year: Thanksgiving and Christmas. I tried it every year, but never liked it. I did however, have good memories of those special dinners. Uncharacteristically, Dan came into our marriage liking cranberry sauce, so I endeavoured to include homemade cranberry sauce in our traditional meals for his sake. As time went by, I developed a taste for it, and all my kids were raised on homemade cranberry sauce – more than twice a year. Owing to repeated exposure and it being associated with good memories of favourite meals, they all enjoy it, as do their own kids.

      Beets can be prepared in many ways.

      Boiled:
      When my mom did cook them, she boiled them unpeeled and then slipped the skins off in the sink, before cutting and serving. That is how I prepared them for most of my adult life. They were messy as heck, but worth it.

      Roasted:
      When I discovered that I could roast beets unpeeled in a dutch oven, and then slip the peel off the way I always had, it became my preferred way. Less mess. But then I discovered taking that to the next level: peel, cut into wedges and roast in the oven with a little olive oil drizzled over top, and salt and pepper. Roast in a 350F oven for almost an hour (depending how big your pieces are), till fork tender.

      Pickled:
      Many of us grew up with pickled beets on the Sunday table, and many of my friends really enjoy them. For me they’ve always be ‘okay’, but not tempting enough to walk across the street for. I’m pretty sure I’ve pickled a few batches in my early years, but there was never a compelling enough reason to do it regularly. So sorry, I’ve got nothing to offer in this area.

      roasted beet salad with feta and toasted walnuts, served with balsamic vinegar and olive oil

      Salads:
      When cooking beets, cook extra so you can have leftovers in the fridge. They’re great to eat cold or add to salads.
      A nice green salad topped with beets, feta cheese and toasted walnuts.
      Shred raw or cooked beets into your favourite coleslaw.
      Or just beets by themselves, served cold or at room temperature. Drizzle a light vinaigrette over top with a sprinkling of parsley.

      Freezing:
      Once cooked, beets can be frozen. SO HANDY! Put into a ziplock freezer bag – dated and labeled. So handy! Simply thaw and add to your meal or favourite beet recipes. I’ve heard that you can freeze them raw, but I’ve never tried it. It doesn’t make sense to me.

      You can puree your beets in the blender and then freeze in ice cube trays. Once frozen, pop them out of the trays and store in zip lock freezer bags, labeled and dated. Use them smoothies later, or in borscht.

      Baking:
      Just like carrots, beets can be shredded and added to cakes, muffins, cookies – in fact use your carrot cake recipe with beets. I cook them first and then shred, as its much easier and less messy than shredding raw. Makes borscht available all year long.

      Borscht:
      A whole subject of its own. Borscht is Beet Soup. That means its red. I’ve heard of green borscht but that is an abomination; it doesn’t deserved to be called “borscht”. It’s simply vegetable soup. The best borscht is probably made by your gramma, but if you’d like a recipe, try mine in this link 1

      Borscht is a necessary part of autumn in my house. It looks like, smells like and tastes like “autumn” to me. I look forward to it all year long.

      Juicing:
      When you’re making carrot juice, add a couple of beets. Delicious! You can even freeze your beet juice.

      Smoothies:
      If you don’t have a centrifugal juicer, throw a few beets into your blender with your morning smoothie.

      Beet Greens:
      Don’t throw away the greens! They are rich in vitamins A, C, K and can be steamed like spinach or sauteed, or added to stir fried vegetables or soup, or used alone or in combination with other greens in Spanakopita.

      Yellow Beets:
      I had never heard of yellow beets till my gardening friend Myrna introduced them to me. They are milder in flavour and easier to prepare without that red juice that gets everywhere and stains whatever it touches. I’ve roasted them without peeling, and they never disappoint.

      Sometimes called Golden beets, they’re sweeter and have a less earthy flavour than their red cousins. That might make them more appealing to those who don’t care for red beets. They don’t stain, making them easier to prepare and use in dishes where you don’t want the colour transfer. Nutritionally, both types are very good for you. Red obviously contains more antioxidants, but yellow beets having more Vitamin A.  

      Yellow beets have a beautiful bright yellow colour when cooked. They can be eaten raw, roasted or boiled like the red ones.  

      Where do beets come from?
      The people of the ancient Mediterranean coastal areas began cultivating what was known as a sea beet for its leafy greens around 2000 BC. Around 200 AD the Romans began hybridizing them to focus on the large roots. These Roman-era beets came in both the red and white varieties, with the red ones being more popular. From there they were carried throughout Europe where they thrived in the cooler temperatures, gaining particular popularity in the northern Slavic countries and Scandinavia. To those countries they were a nutritional godsend, offering more vegetable variety to countries with short growing seasons.
      They made their way to North America with settlement of Europeans. 

      Growing Beets in central Alberta

      Who?
      Anyone with a sunny patch of ground can grow beets. They are very forgiving.

      What?
      There are many varieties of beets that do well in home gardens in our area, the most popular one being DETROIT DARK RED, an all-purpose heirloom variety with a sweet, deep red flesh. Matures in 50-80 days.

      Where?
      Beets are considered a cool weather crop, and like carrots, they prefer a rich, loose and well drained soil.
      They want SUN, so give them space in a nice sunny spot. Just because a vegetable does well in cool weather does not mean it does well in a shady area. Not the same thing.
      Plant beet seeds about one inch apart and one inch deep in rows 10 inches apart near the end of April. If you are planting beets later than mid May, beet seeds can be soaked for 24 hours for faster germination.

      When?
      Beets are a cool weather crop so they can be planted early in May or even late April if the spring is warm (in central Alberta).

      Seeds germinate 5-15 days after seeding. The first half of the beet’s growing cycle consists of the leaves shooting up. The leaves help provide the necessary nutrients for the root to grow. In general, beets are a pretty low maintenance crop, but throughout the growing season weeding is important to ensure they get all the available nutrients.

      They can be / and should be harvested almost the entire growing season, beginning with the young leaves. As they grow bigger, you can continue to harvest by thinning the row out, opening up space for the remaining beets to grow bigger. Beets are most tender when they are young, and can be harvested once they are 2.5 inches across. To check how large your beets are, gently remove the surface of the soil from around them.
      Beets can be left in the ground until late fall, handling frost and cold weather below 0 Celcius.

      Why?
      Beets are naturally sustainable. They don’t require a lot of water, grow quickly, are super nutritious, and can be harvested for many weeks.  They are perfectly suited to our climate, and soil type.

      and How?
      Seeds should be 1/2 an inch deep. They should be rotated annually, ideally coming after nitrogen fixing crops like beans or peas.

      Once the leaves are set, they gather nutrients that focus on the taproot. That is when they need to be thinned out. Pulling the leaves to eat at the beginning of summer, allows more room for the root to grow in size during the second half of the growing season. As you continue to thin, your goal is to have at least a 3-finger-span between each plant.
      Eating the greens, and then the tiny beets is the best of both worlds – harvesting from the beginning of July through the end of September.

      Beets should be dry and soil-free before storage. Remove their tops and only store the healthiest ones. They should be stored in the fridge in loose plastic bags (high humidity) to prevent drying, evaporation, and wilting. Beets will keep up to 6 months under these storage conditions. 

      If you have a patch of sunny ground, I hope you’ll grow beets next gardening season. Reach out to a gardening community near you. It’s fun learning from each other and sharing successes and recipes. I’d love to hear your experiences, some favourite varieties and favourite ways of putting them on the table.

      Have fun!

      Warmly,

      Cindy Suelzle  

      1. link to Borscht post https://backyardcityhomestead.com/2024/09/03/will-the-real-borsch-or-borscht-please-stand-up/ ↩︎

      Do you know the difference between “use by,” “sell by,” “best before” and “expiry” dates on packaging?

      These terms can impact food safety and quality, so it’s good to understand their meaning!

      Read food labels

      Reading food labels is essential for making informed choices about what we buy. Labels provide key information such as ingredients (including allergen warnings), preparation instructions, best before dates, and the country of origin. Additionally, they include serving sizes, nutritional details, and calorie counts, all of which help us make healthier decisions.

      The meaning of “Use by” is the date that a manufacturer recommends you consume the product by for safety reasons. It is typically used on perishable items like fresh meat, dairy, and some ready-to-eat foods.
      The implication being that after the “use by” date, the food may not be safe to eat due to potential bacterial growth or spoilage. It’s not recommended to eat food after this date, even if it looks or smells okay.

      “Best Before” dates indicate the period when unopened food is at its optimal quality. It is typically used for non-perishable foods like dry goods, canned goods, and snacks, and is more about the product’s quality rather than being a safety issue.

      The implication is that while it’s still safe to eat after this date, the food may no longer be at its peak in terms of colour, flavour, texture, or nutritional value.
      (*Tip: Dull colour, diminished flavour, and poor texture are signs that the food’s nutritional content has declined.)

      “Sell by” dates are intended for retailers to manage inventory and determine when to remove an item from the shelf. They are not a safety indicator for consumers.

      “Expiry” or “Expiration” dates are not the same as “Best Before” dates. Expiry dates are required for certain products with strict nutritional and compositional standards, as these may no longer be met after the indicated date. These products include nutritionally formulated liquids (such as those for tube feeding), low-energy foods sold by prescription, meal replacements, infant formula, and nutritional supplements. After the expiration date, the nutrient content may no longer align with what’s listed on the label, and the overall quality may have deteriorated. For safety and effectiveness, these products should not be consumed after the expiration date.

      Key Takeaways:

      “Use by” is for safety and should be taken seriously—especially for perishable items.

      “Sell by” helps stores manage stock but doesn’t necessarily indicate the product is unsafe after the date.

      “Best before” refers to quality, not safety, and you can still consume the product after this date.

      “Expiry” is often used for non-food items and indicates when the product may no longer be safe or effective.

      It’s always a good idea to rely on proper storage, your senses (sight, smell, taste), and judgment for many food products—especially when you’re beyond these dates!

      I hope this helps.

      Warmly,

      Cindy Suelzle

      is it Pizza? or is it Quiche?

      Sometimes its simply a matter of looking OUTSIDE the proverbial box. This quick quiche loaded with protein and vegetables is eaten like a pizza. I call it QUICHE PIZZA, and it is a delicious, nutritious dinner that you hope to have leftovers of so you can eat it for lunch again tomorrow! It’s just as good cold.

      This recipe serves four people with two eggs each. I use a family sized pie plate and two tortillas. If you want to make less in a smaller pie plate, just adjust accordingly. Shoot for two eggs per person, and the rest is up to you.

      The vegetables:
      Use what you have on hand. I like to use chopped onions, red peppers, broccoli, mushrooms, and of course spinach. I add spinach to almost everything it seems. These are vegetables I always have on hand because I mostly use freeze dried vegetables – but if you have fresh out of your garden, AWESOME! Use those.

      ingredients:
      8 eggs
      1 cup cottage cheese, beaten into the egg mixture
      2 large tortillas
      seasoning salt of your choice
      assorted vegetables, suggested: diced red peppers, chopped onion, sliced mushrooms, broccoli flowerets, spinach
      shredded cheddar or blend of cheddar and pepper jack

      directions:
      Preheat oven to 350 degrees.
      Beat eggs till frothy
      Add cottage cheese and beat it into eggs till well blended
      Arrange tortillas in a large pie plate. Cut the 2nd one into half or even quarters to arrange in pie plate making sure all of the plate is covered.
      Pour egg mixture in.
      Assuming you’re using the same vegetables I use, begin by arranging about 1/2 – 3/4 cup mushroom slices in the bottom of the egg mixture.
      Sprinkle about 1/4 cup chopped onions on top of them.
      Sprinkle about 3/4 cup red pepper slices over top of the onions.
      Arrange small broccoli flowerets in some empty places between the red peppers.
      Sprinkle a layer of spinach on top of everything else. I put quite a bit on (about a cup of freeze dried spinach)
      If using freeze dried vegetables, use a fork to gently submerge all vegetables into the egg mixture so that they’re moistened by it.
      Season with salt and pepper.
      Add a layer of shredded cheese. Be generous. 1-2 cups.

      Place into heated oven in the middle rack, and set the timer for 30 minutes.
      After 30 minutes test the middle to see that it is no longer liquid – ‘jiggly’.
      If it needs a few more minutes, lower the heat to 325 and lay a sheet of aluminum over top to prevent the tortilla crust from over cooking.

      Watch it carefully at this point so that you don’t over cook it. When the center is firm, remove from oven and let the ‘pizza’ rest on a rack for 10-15 minutes.

      Remove from pan and cut into wedges as for a pizza. Serve. Enjoy.
      You can eat it with your hands, and it’s pizza so DO.

      Here’s my Secret: When I make this quiche pizza (or anything similar to it), unless I have fresh garden vegetables, I use freeze dried vegetables. But not just any freeze dried vegetables. After trying many different brands over the years, I now use Thrive Life freeze dried vegetables. There’s a good reason for that, and its a very important one to me (actually a few good reasons, but I’ll tell you five of them).

      1. Thrive Life guarantees that their produce is picked ripe (at the peak of what nature intended that fruit or vegetable to be), AND guarantees that in less than six hours from harvest (usually two to four hours), that produce is washed peeled, chopped and flash frozen! Locking in the colour, texture, taste and ALL the natural goodness. In that frozen state (-40 degrees Celsius), it is transferred to a facility where it has all the remaining moisture removed without it thawing. That’s the second step in the two-step process of freeze drying.

      2. Thrive Life fruits and vegetables are as organic as you can get without them being ‘certified’ organic. They monitor the process of planting, growing, harvesting, freeze drying and packaging from beginning to end. It’s part of what they call their NUTRILOCK Guarantee and its something they take very seriously.

      3. Because of this attention to detail, Thrive Life foods are the BEST in the world and that is no empty claim. They have always been the best, but as of the beginning of 2024, they are also the biggest freeze dried company in the world. They literally are “Fresher-than-Fresh”, or what we frequently refer to as ‘fresh’ – the produce in our grocery stores, which are picked green if possible and are subjected to long travel times to get to us – anything but ‘fresh’.

      4. Thrive Life freeze dried food has a 25 year shelf life, making it the most dependable, shelf stable, nutritious food on the market – the perfect choice for anyone interested in emergency preparedness, and long term food storage. So that means I always have fruits and vegetables in the pantry, ready any time I might decide I’d like to have spinach in my homemade quiche, or cheese on a homemade quiche, or mangoes in our yogurt, or blueberries on top of cereal or . . . . . well, the list is endless. And its always there because once you open that can, you can count on it being perfectly good for about a year afterward.

      5. The other important reason I use Thrive Life freeze dried food is the convenience. Those vegetables are already washed and chopped. I just sprinkle the onions from the can, distribute the sliced mushrooms or red peppers from the can, add a layer of spinach from the can. It’s quick and easy. And guess what else? They even have freeze dried eggs! I literally had this recipe ready to go into the oven in less that ten minutes. With zero mess!

      There now you have it. My secret. How I do things. And make no mistake – I’m all about down home goodness, and doing things from scratch. These are not ‘processed foods’. These are CLEAN, WHOLE FOODS and nothing but. Making dinner from scratch still counts even when you’re using freeze dried food. Don’t let anyone tell you different.

      I hope you’ll try this easy recipe for a great dinner, lunch or brunch. Whether you use garden fresh, freeze dried or a mixture of both as I do much of the time.

      Let me know what you think.

      Warmly,

      Cindy Suelzle

      Here are some links that are worth looking into:
      Freeze Dried Eggs – https://thrivewithcindy.canada.thrivelife.com/dried-egg.html
      Freeze Dried Chopped Onions – https://thrivewithcindy.canada.thrivelife.com/freeze-dried-chopped-onions-694.html
      Freeze Dried Mushrooms – https://thrivewithcindy.canada.thrivelife.com/freeze-dried-mushroom-pieces.html
      Freeze Dried Red Peppers – https://thrivewithcindy.canada.thrivelife.com/red-bell-peppers-freeze-dried.html
      Freeze Dried Broccoli – https://thrivewithcindy.canada.thrivelife.com/dried-broccoli-689.html
      Freeze Dried Spinach – https://thrivewithcindy.canada.thrivelife.com/freeze-dried-chopped-spinach.html
      Freeze Dried Shredded Cheddar Cheese – https://thrivewithcindy.canada.thrivelife.com/shredded-cheddar-cheese.html
      Freeze Dried Shredded Pepper Jack Cheese – https://thrivewithcindy.canada.thrivelife.com/pepper-jack-cheese-freeze-dried.html
      Chef’s Choice Seasoning – https://thrivewithcindy.canada.thrivelife.com/chef-s-choice-can.html

      getting enough fruits and vegetables . . . yeah right

      okay be honest now, how many servings of fruits and vegetables do you get a day? Go ahead count ’em. How many did you get yesterday? How many so far today? And what about the variety?

      The new Canada Food Guide says that at least half of what we eat in a day should be fruits and vegetables. . . . . uh, wait a minute while I soak that in. I believe I eat more fruits and vegetables than most people I know on most days, but I’d be hard pressed to say it is consistently half of what I eat. The recommendation is for an adult to have at least 10 servings a day! What does that even look like?

      Vegetables:
      2 cups raw leafy vegetables
      1 cup cooked leafy green vegetables
      1 cup raw vegetables
      1/2 cup cooked vegetables
      1 medium potato or sweet potato
      1/2 cup vegetable juice

      Fruit:
      1 cup raw fruit
      1 medium apple, orange, banana
      1/2 cup fruit juice

      If 5 of your servings in a day came in the shape of a watermelon . . . well, good for you, I love watermelon too. But variety is where we’re going to get the assortment of nutrients we need for good health. 3 apples a day might be great once in a while but we NEED variety. And a good variety of ‘fresh’ (as in picked within a day or two) is almost impossible for most of us. Are you eating your colours? . . . enough cleansing greens? enough immune enhancing yellows and oranges? enough heart healthy reds? and enough deep antioxidant rich blues and purples?

      If you’re like so many North Americans, you’re lucky to get a quick bowl of cereal, bagel or cup of coffee in the morning. You make it to lunch with zero fruits or vegetables. And then it goes down from there. For me, I have to FOCUS on making sure my diet includes enough Fruits & Vegetables. If I am not intentional about it, before I know it, I’ve slipped into old habits and I can easily make it to dinner time – lucky to have eaten an apple.

      sigh ….. what to do?

      If you’re still reading this, I am willing to bet you’d like to be eating better. And you probably even try hard to make sure your family does. And you are likely better than average, but 10 a day? Come on, that’s hard for anyone on a consistent basis. Especially in the winter (which is a long season in my part of the world). Did you know that 80% of us don’t get enough nutrition from plants? Sadly our SAD way of eating (Standard American Diet) causes severe health problems: 40% of North American adults (and 20% of young people ages 2 – 19) suffer from obesity, which puts them at risk for heart disease and stroke and type 2 diabetes, as well as tooth decay, high blood pressure, high cholesterol, osteoporosis and many types of cancer.

      that’s a big yikes! and it deserves our attention

      I think we all know a thing or two about the importance of fruits and vegetables and the reasons they should make up the majority of our diet, and yet . . . . . here we are. What holds you back from eating more fruits and vegetables in the day? Here are some of the typical answers North Americans give. Do any of them describe your situation?
      * don’t know how to prepare them * too much time to prepare * too much energy, its easier to eat non vegetable meals * don’t like the taste * scheduling issues * haven’t made it a priority * too expensive * too much waste when we don’t eat it quick enough.       …. And millions turn to supplements to compensate for our lack of nutrition. Supplements instead of real food. I am not anti-supplements, but they’re only intended to ‘supplement’ good eating, not replace it. That’s why they’re called s.u.p.p.l.e.m.e.n.t.s.

      Divide the 10+ servings into your day. That means consuming 3 – 4 servings at every meal with some nutritional snacking along the way. I know that sounds like: how can I even eat that much food? Well, the idea is that if you’re eating enough fruits and vegetables you won’t have enough appetite for the junk, or the less nutritious options. It’s not as hard as you might think. Here’s the HACK: it’s called “RUVI” – from the root for “Roots of Life”. (Ru = Roots, Vi = Life)

      * most helpful HACK for consistently eating more fruits & vegetables

      Not a supplement. Not a juice. Ruvi is fruits and vegetables. Nothing more (really, nothing added) and Nothing less. Seriously, all the natural fibre you’d get if you ‘ate’ those fruits and vegetables, except you drink it. I know right! How easy is that? Each of the four blends contains the equivalent of FOUR complete servings! That’s freeze dried fruits and vegetables – the absolute most nutritious way of eating them. And you DRINK THEM.

      And remember those reasons we have for not eating more fruits and vegetables?
      * don’t know how to prepare them: hello, mix them with water and shake
      * too much time to prepare: 20 seconds is all it takes
      * too much energy, its easier to eat non vegetable meals: not sure what could get easier than Ruvi
      * just plain don’t like vegetables : each blend is the perfect mix of fruit with the vegetables to make them delicious
      * scheduling issues: what can be easier than a Ruvi in your purse, glove compartment, gym bag, locker at school, desk at work, trailer, 72 hour kit, and kitchen. Doesn’t matter what your day throws at you, you’ve got YOU taken care of.
      * haven’t made it a priority: give yourself a 30 day challenge. Use Ruvi every day for 30 days, then step back and analyze how you feel. You’ll be thrilled by how much difference true nutrition makes.
      * too expensive: if you were to buy the variety of fruits and vegetables that go into Ruvi – you’d be spending several times more $. This is the BEST and least expensive way of eating more nutritiously.
      * too much waste when we don’t eat it quick enough: no waste with Ruvi. All the nutrition of ‘fresh’ produce and Zero waste (that means huge savings).

      bottom line

      There really is nothing like Ruvi. It’s straight up goodness that your body is craving in the simplest, easiest-to-consume form: freeze dried whole fruits and vegetables, and nothing else.

      wanna find out more? click this link:
      https://www.goruvi.com/?ref=thrivewithcindy

      I want to know what your experience is with eating more nutritiously.
      I want to know how you incorporate more vegetables into your daily diet.
      I want to know what you think of “drinking your colours”.

      Warmly,

      Cindy Suelzle
      https://www.goruvi.com/?ref=cindy


      SAD doesn’t live here anymore . .

      Seasonal Affective Disorder (aka winter blues or winter depression) is a mood disorder in which people who normally enjoy good mental health experience mild to severe depression. In the winter.

      Symptoms include a persistent low mood, decreased interest in work and sociability, feelings of isolation, increased anxiety, susceptibility to stress, increased television watching, over eating – especially of high carb foods, which often brings about lack of energy, weight gain, lack of physical exercise, feeling sluggish, over sleeping, and in general just being “SAD”. Believed to be related to light, or the lack of it, causal theories include a low production of the light producing chemical serotonin, and an over production of the dark producing hormone melatonin. People in northern climates are more likely to experience winter blues than people in areas where winters are not as cold, dark or long. Duh. Poor eating habits and resulting poor nutrition in winter months, particularly a reduced amount of fruits and vegetables is also related to symptoms of SAD. Common treatments include light therapy – which consists of the patient sitting beside a full spectrum light, increase in vitamin D levels, nutritional supplements, physical exercise, medication and counseling.

      Okay, I’m not trying to pretend to be an expert on SAD, but like many people who live in areas with long months of dark and cold, I experience winter blues from time to time too. And in almost all cases, I could acknowledge a combination of any of the following as contributors: lack of light, extended stretches of extreme cold, going outside less, lack of exercise, minimal fruits and vegetables, lack of sociability and a lack of meaningful projects to occupy my time and mind. I believe that most people in the north experience some level of SAD during the winter months. And it has been my observation that even the worst cases are completely treatable, (if not altogether preventable) with a little extra care and attention given to the basics.

      I think we would readily agree that bright, sunny summer days are uplifting to our spirits. It is easier to want to be outside, go for walks and eat better when the world is rosy. So it shouldn’t be a surprise that we would feel the opposite in the absence of those bright sunny days. While there is nothing we can do to lengthen the days or make the sun warmer, there are many things we can do to take charge of our own mental health.

      TAKE CONTROL

      You know yourself. You can anticipate from prior experience, the areas in which you will struggle as winter approaches. Be proactive. Learn to circumvent your depressive spells with strategy. In short – outwit SAD.

      1. LET THE SUN SHINE IN

      Winter isn’t completely dark. Take advantage of whatever natural light you have. When the sun is shining, take a few minutes to stand in the window and look outside. Enjoy the beauty of a lovely winter day that you may normally not take note of. Open the blinds. Greet the start of each new day by spending some time looking outside. Invite the sun into the house. Consider getting yourself a full spectrum light to read by. Many people find additional lighting helpful.

      2. Bringing GREEN indoors

      Get yourself some nice green plants to set in your sunniest spots. Take good care of them. Nurture them along. Their health and wellness can mirror your own. Aside from their visual appeal, plants have benefits that far exceed the aesthetic. When you add indoor plants you’re not just adding greenery. They literally interact with your body, mind and home in ways that enhances your quality of life. Being close to greenery makes us feel more at ease and we experience less stress. Whether in the home, office or in public buildings, plants have the effect of making our environment seem quieter and more relaxed. Research indicates repeatedly that interior plants have dramatic effects on our well being. But they’re not magic. Investing in their care is part of the process. It literally reconnects us with nature. Because plants have large surface areas and exchange gases and water with their surroundings, they reduce carbon dioxide levels, increase humidity in the air, and reduce the level of other certain air pollutants and airborne dust levels.

      Not really a plant person? Spider plants and philodendrons are great starter plants as they thrive in even minimal light and are very forgiving. They can become your new best friends and make you feel like you have a real green thumb simply because they’ll thrive on minimal attention, but responding to their care is part of the process, so don’t neglect them. Pay attention to them and learn to read their signs. You’ll see when they need water because they’ll look thirsty. But don’t over water them. The soil should not feel ‘wet’ between waterings. Make sure the water can drain easily.

      3. NUTRITION  

      This is huge. And we have so many more advantages today than what we had even one generation ago. When I was a child, our winter vegetables were still canned – ugh. Canned peas, canned beans, canned corn, even canned spinach. I know right! I shudder to even remember canned spinach. Can you spell s-l-i-m-e-y?
      By the time I was a teenager though, we began to see frozen vegetables in the grocery stores – which tasted better, and were more nutritious (not that we knew much about that). And now here we are – so many fruits and vegetables available throughout the winter. Variety our parents never saw, and our grandparents couldn’t even imagine – no matter what the season.

      I don’t want to rain on this wonderful parade, but admit it, in the winter, most of this wonderful variety is coming from very far away, which means extended time from field to fork. It is a documented fact that nutrients start to diminish within an hour after harvest, so minimizing that time is vitally important to ensure the highest quality. For that reason it is still important that we focus on eating SEASONALLY. (I mean eating IN-THE-SEASON). For instance when we buy ‘fresh‘ broccoli in February in Edmonton, Alberta Canada – commonly it was picked two to three weeks before we see it on the grocery store shelf. And then we take it home and put it into our fridge for another week. Or more. I know right? But admit it. And much of the produce we eat had to be picked green (unripe) to get it to us before spoiling. Understanding that many nutrients develop in the last stages of ripening ON the plant, and that they begin to deplete within the HOUR after harvest, our nutritional expectations of so called ‘fresh’ produce in the winter time are unrealistically high. EVERY effort should be made to buy the MOST nutritious fruits and vegetables possible. And for the record, we’re not talking about organic or not-organic here. Organic still has to travel thousands of miles in the winter to make it to our plates, and so is still susceptible to the same nutrient depletion associated with that travel.

      food is medicine

      Freeze dried fruits and vegetables are without question, the most nutritious on the market today. With the exception of what we grow in our own backyard organic gardens, or possibly buy in a farmer’s market, nothing we can buy is going to be ‘fresher’. Why? Because they are flash frozen within hours of harvest – that’s why. While I cannot speak about all brands (and there are many brands), I can speak to a particular brand, the North American industry leader of freeze dried food: THRIVE LIFE. THRIVE Life fruits and vegetables are ripened ON the plants (unlike most produce we buy in the grocery store). This gives them the very best possible start. In ripening on the plant, the phytonutrients that nature intended are fully developed and INTACT. That is a huge advantage over produce that is picked unripe. Picked ripe, Thrive Life foods are flash frozen within hours of harvest, 2 – 6 hours. That in itself is amazing. But it gets even better. The process of flash freezing locks in the natural goodness including flavour, colour, texture AND nutrients. In this frozen state, the produce is transferred to a facility where it has all the remaining moisture removed through a vacuum like process called sublimation. The result? The most nutritional food on the planet.

      Truly freeze drying is the answer to the food problems in most of the world. And for those of us who live with seasonal gardens, we can eat the best and most nutritious food twelve months a year! Literally, it is eating “in-the-season” all year long. Not simply because it is so readily available, but because the process of freeze drying is the most shelf-stable way of preserving food, AND the most nutrient dense. The shelf life of a sealed can of most freeze dried foods is 25+ years. Does it get any better than that?

      So what does all this mean to us? It means that we can eat BROCCOLI (AND cauliflower AND zucchini AND spinach AND kale AND asparagus AND green beans AND red peppers AND peaches AND pineapple AND mangoes AND blueberries AND so many more fruits and vegetables in the middle of winter that are as nutritious as they were on the day they were picked ripe – every! single! day! of the year! Even in November, December, January, February, March and April. That means we can Eat better than we have ever been able to do before.

      4. EXERCISE

      Getting exercise in the middle of winter requires intent. It is not as easy as it was on sunny days to walk around the block. Frankly, it almost doesn’t matter what you choose to do – any and all exercise is going to benefit you. Whether you decide to go to a gym, do a daily routine along with a video, walk on the treadmill or any other choice, is not as important as simply DOING something. Make a point to set aside at least 30 minutes a day to involve yourself in intentional exercise. Doing it in five minute increments, or all at once – again, fit it in the best way you can. Try to increase your time and endurance as you gain stamina.

      Set goals. Write them down. Track your exercise. It is a known and well accepted fact that daily physical activity overcomes fatigue and depression. The details are up to you.

      5. GET OUTSIDE

      When you can, go outside. Go for a walk. Shovel the driveway and sidewalks (good exercise too). Shovel your neighbours out. Go tobogganing. Skate. Ski – either cross country or downhill. Walk in the country or city parks. Feed the birds. Did you know that chickadees will come and eat right out of your hand!

      Feed the birds in your own yard. Attracting them to a tree outside your window will provide enjoyment all winter long. Not only are you doing a good thing for them in the coldest months of the year, but you welcome their cheery chattering on the bright sunny days of winter. It is a wonderful way to bring the joy of outside – indoors.

      6. BE SOCIALABLE and BELONG

      Invite friends for dinner once a week. Force yourself at first if you have to. It will give you a reason to clean the house, put a smile on your face and cook a nice meal. Make social plans and don’t let yourself talk YOU out of it. Good conversation around a dinner table or around a game of cards makes you happy. Hosting is therapy and going out is good therapy too. Be a friend. Reach out. Think of others who might need a lift. Embrace others. Help others. Serve others. We are not meant to be alone. There is so much good we can do in this world.

      Whether to a neighbourhood, a church congregation, a community league, a group of friends, a work place, or any other organization, we can each find an opportunity to contribute meaningfully to someone else. The social ties that accompany a sense of ‘belonging’ help us manage stress and other issues. When we support, and feel the support of others – we are not alone, we are more resilient and we can often cope more effectively with difficult times in our lives.

      When we sold the store, it left a big void in my life. An empty spot. As much as I relished being home more, and being more involved with my grandchildren, the store had been a very social place for me. I had also served on a Board of Directors in our industry for over ten years. Within a niche market like store, people found quite an intimate gathering place, and I had come to love many of those people. Some had come to be dear friends: employees, customers, even vendors, artists, other independent store colleagues, and colleagues on the board. Because most of of my customers came from all over northern Alberta, our store was the meeting place, it was our common ground. When the store was gone, I knew that no matter how much I cared, I would never see most of those people again, and that was a lonely realization, the source of significant loss for me, even a degree of grief. Rather than continue to feel that emptiness, I decided to reach out to some of those former customers, and invite them for lunch. So began a few months of sharing meals and renewing friendships that was helpful for me.

      For a few years prior to selling our store, I had monthly met with a handful of friends for lunch at each other’s homes. We would chat and catch up, and we found joy in each other’s company. We’ve continued our friendship through these many years, which has been important to me. Stupid Covid threw a monkey wrench into our gatherings for awhile, but we all look forward to reconvening when we can, and I have no doubt it will seem as if we’ve never been apart.

      Similarly, Dan and I regularly get together with a group of friends on Monday evenings to have wholesome discussions and learn from one another. We’ve done this for several years, and have developed close friendships within this group. Covid tried to mess with that too, but we found a way around it with zoom. We look forward to meeting again in person like we used to.

      The need to affiliate with and be accepted by members of a group is real. As a child we had the need to belong to a peer group at school, or sports team or something similar. And as adult we still have the need to be accepted by co-workers, to be part of an athletic team, social group, club or a religious group. The sense of belonging involves more than gaining acceptance FROM others, it also requires providing that same acceptance TO others. It can lead to changes in behaviours, beliefs and perspectives as we find ourselves influenced by and conforming to the standards of the group. This can be positive, or not so positive, so select the kind of group we want to belong to with care.

      7. TURN OFF THE TV and find a meaningful PROJECT

      Give yourself a winter project to work on during the coldest days, the days when hours seem to stretch on. A new hobby. Painting, woodworking, knitting, writing, reading, cooking, baking, sewing, weaving, planning your garden, personal study, take a class, complete a home renovation project . . . . Having meaningful projects is excellent use of the slow hours that come with winter. It provides purpose for the hours that you’re tempted to spend in front of the television. Wasting those winter hours in front of the tube gives us more to regret, and no sense of accomplishment. Using those same hours to complete a project, or many projects gives you something to smile about. Something to celebrate. And feelings of celebration over a job well done cannot coexist with sadness.

      8. GIVE YOURSELF SOMETHING TO LOOK FORWARD TO

      It doesn’t have to be a winter vacation, but find something that you can plan and look forward to.

      Gardening: Could be you’re looking forward to your garden. Do you plant a garden in the spring? If so, its time to start looking at what you’re gonna plant, and those improvements you thought of last summer. By the end of January, I’ve often purchased my seeds for the upcoming year. If you don’t have the space for a garden, consider renting a spot in one of the many community gardens that are springing up in urban areas.

      Take a Class:
      Find a hobby or develop a skill. There are lots of classes, both on the community level and online, for beginners and experienced people alike. Check out your local Community league, social media groups, or your local greenhouses for their calendars.

      a Getaway Vacation:
      There was a time I couldn’t even imagine the luxury of getting away in the winter. It took my husband quite a while to sell me on the idea. But once we sprung for that first one in January, it opened up a whole new world for us. Something to look forward to. Something to plan for. I learned to plan our getaway for later in the year. Going away in November only gave me four more months of winter with nothing to look forward to. An escape in November soon becomes only a memory for me. Going away in January was nice, but still – we came back to February (arguably the longest month of the year), and March which can be long and dreary, notwithstanding a little more ‘light’. I found that planning a trip for the end of February or the beginning of March – spread out the joy. It gave me something to look forward to all November, December, January and even February. A literal light at the end of my tunnel. It was empowering.

      For many years, I managed our family’s business – a bookstore. I loved the bookstore, thoroughly enjoyed the environment and the people I dealt with – some of the best on this planet. I loved the product I was able to bring into their lives (and to our own as well). I found the work meaningful, and felt that I had lots of opportunity to lighten loads and brighten days – my own, as well as those of others. But it was a lot of work! And sometimes my days were long. And other things in my life got set aside for a season. And I missed important events, and time with my family. And there was related stress. Things didn’t always go smoothly. Bills were unrelenting. Christmas took on new meaning.

      Our 4th quarter of the year was our most important and a more successful 4th quarter, meant we could pay our bills easier for quite some time the following year. Preparing for Christmas began in April, when I began ordering Nativities and other novelty items I liked to carry. By June I was pre-ordering books that wouldn’t be published till fall. In the summer I was attending trade shows and an annual convention in Utah, getting ready for 4th quarter sales. My biggest order of the year was September, followed by October. In November we were decorating for Christmas and making the best of every advantage we had. Heaven forbid if I got sick somewhere in there, or had a family wedding, or personal tragedy. And I still had a large family at home who needed a fulltime mom, and a husband, and a calling at church, and other responsibilities. And there was always the stupid Canadian dollar – fluctuating up and down (95% of our products came from the US), and the rising cost of transportation, and occasional bad roads in winter that interfered with us picking up product on time, and although I had wonderful customers, some of whom are still dear friends to this day, not all customers are nice. Some are grumps and nothing you do will ever make them happy, and I took all their criticism and grumpiness personally, and sometimes, it was defeating, and difficult to bear. . . . . and on and on and on. . . . Sometimes in the early fall, I would worry about the next few months to come, and stress about how I was going to ‘do it all again’, and keep the smile on, and be cheerful at work, and pay the bills, and “what if this big product investment I just made doesn’t pay off?” Knowing I was headed for long hours, with uncertain outcome, I would start to sink under the weight of it all. I worried if I could keep it up till Christmas was over, and even if I did, I still had to get through January and February and March – which were so long, and cold and dreary, and business was slow. And all that didn’t even touch issues on the home front: being a mom, and a new gramma, and of course a wife, and a friend, and a good neighbour, and . . . and . . . and.

      I had learned in my young adult life that despair was real and that it could be debilitating. And I knew that I was not immune to it. I also knew that it could control me, if I didn’t control it first. I knew I needed something to look forward to. a literal light that I could stretch toward. It became an annual trip for Dan and I. I planned it deliberately for the last week of February and the first week of March. That way, when we came back, no matter what March had to throw at me, my attitude was one of empowerment. “Go ahead! Snow! Blizzard! Be cold! Give it your best shot Winter! Your days are numbered now, and we both know you’re on your way out. There is NOTHING you can do to change the calendar!” Literally, I could say those words with a smile because they were true. And what it did for me in September and October – was give me that light, that vision of warm sunny beaches to look forward to. I could say to myself “I can do this. I am in control. At the end of this, I’m going to Mexico, and when I get there, I’m gonna do a whole lotta nothing.” It didn’t matter what got thrown my way I would think “this is okay, because I’m going to Mexico in February / Who cares about …. ? I’m going to Mexico in February.” For me, it was therapy. And not just the trip itself, almost more than the trip, was the anticipation OF the trip.

      Do not underestimate the Value of ANTICIPATION.
      Anticipating, can also be “savouring”. It can lighten burdens. It can initiate positive decision making. Anticipating a vacation can be as therapeutic as the vacation itself. Anticipating implies making plans and using one’s imagine. And it doesn’t have to be a winter vacation. Looking forward to going camping in the summer – looking forward to a concert in the spring – looking forward to a family reunion later in the year – looking forward to an upcoming family wedding, or a birth – looking forward to a homecoming – looking forward to graduation or any other significant life change . . . The point is to give yourself something to look forward to.

      9. Read Good books:

      Don’t discount the value of getting lost in a good book. A good book has the power to transport you to another place. It can literally be a vacation-of-the-mind. A good book can contain information about values, morals, and important life principles. Good books give us positive value, and bad books give us negative value.

      Be careful about choosing books. There are millions of books in the world, and thousands of them are GOOD. Some of them are even GREAT. I am an avid reader, but I realized long ago that I couldn’t possibly read all the good books this world has to offer me. I am also a slow reader. It takes me twice as long as it takes Dan to read the same book. I read, and then I savour, and sometimes I go back and read that passage again. Sometimes if it was particularly moving, I bask in it for awhile, possibly even marking it for reference later. No wonder it takes me so long to read.

      Like you perhaps, I find myself emotionally influenced by what I read. I can be discouraged and depressed or encouraged and uplifted. I can find joy in the resilience of the human spirit and the goodness of humanity. I can be drug down by the evil that exists in the world. Sometimes I can spend hours in a book and when I come to the end, think “what a stupid waste of time that was”. And I resent wasted time; I only have so many hours in my day. I have to protect my mental health and poor choices of where I spend my time can put me in a dark place.

      So how to choose where I will devote my reading hours? I set up a single piece of criteria for the books I read. It is this: If at the end, I feel like I am a better person then it was worth it to me. Do I feel lighter? Do I feel closer to my Saviour? Do I feel courage to go forward and do good? Do I feel like I learned something worthwhile? Do I feel like I want to be a better friend, better mom, better wife, better . . . (you fill in the blank)? Do I feel happy? Did it make me smile? Did it make me chuckle or even laugh out loud? I am not saying I don’t read escape novels or even what I call FLUFF novels. Sometimes a good fluff novel is the best escape ever. And I’m not saying my choices are always great literature. But, in the end, if I feel like I am a better person for having read those pages, then it was worth it to me. Taking recommendations from friends is an excellent place to start when looking for a book to invest your precious time in.

      10. SERVICE: Volunteer, and lose yourself in the needs of something outside of yourself

      Two years ago, I considered the fact that pretty much all my friends, most of my social contacts outside of my own family and neighbours, were members of my own church. Not just my congregation, through my contacts at the bookstore, I had friends all over. But again, most of those were members of my church. I’m not complaining. They are some of the best people who walk the earth. But I felt that I was lacking. Because of my decades in the store, I didn’t have time to seek friends in other places. But we had sold the store in 2015, and I realized that I still had yet to expand contacts outside of my existing friends within the church.

      I felt like with the store gone, I should be able to afford to spend some time outside of my usual sphere, and meet new people with whom I might have something in common. At length I decided community service was a good place to start. But it was the spring of 2020, and Covid was dominating everything. I reached out to our community league and emailed “I’d like to offer my time to our community league. I don’t know what you’re even able to do these days, but whatever it is, sign me up to volunteer with it. Just let me know where and when.” Almost as a surprise, I heard back from someone – her name is Karen. I began by volunteering at a customized Covid-style celebration of Canada Day. I was nervous and shy, and masked of course. I was the ‘new kid on the block’ among strangers. I was completely out of my comfort zone. But I was happy to have assisted.

      I attended my first Community League meeting later that summer, all of us socially distanced and masked Covid style. Awkward. l listened to a stranger pitch her idea of a community garden, which was well received by the executive and others in attendance. If you know me, you know I ‘garden’. This, I felt was something I could help with. At the end of the meeting, I followed this lady out and told her I would help her in any way I could. We exchanged contact information, and so began a lovely friendship as we toured other community gardens in the city. Since then, we’ve worked together on several garden related projects and I support her happily, as her vision gradually became tangible with garden plots and real people sowing, nurturing and reaping. Her name is Myrna bytheway. Through my work in the garden, I’ve met others who I consider friends now. All people I never would have met without my service in our community.

      I work a volunteer shift weekly at the Edmonton Temple for the Church of Jesus Christ of Latter-day Saints. I cannot express the joy I find in working that shift, and the beautiful people with whom I interact regularly. Many former customers of mine, who I thought I might never see again in this world, cross my path inside those doors and I love reconnecting with them.

      Reach Out. Be brave. There are people like you out there who also seek meaningful relationships

      I work part time as a Consultant for Thrive Life freeze dried foods, and I have come to know some fabulous people through my association with this great company. The company and products that I sell are completely in line with my personal values, so the people I work with: customers, other consultants like myself, as well as in the corporate office, all share those same core values. What a joy to find so many people I have important things in common with. Meaningful and sometimes lifelong friendships develop within this kind of association. This is not a winter thing, its a life hack.

      In the end, what you are trying to do, is outwit SAD with avoidance strategies. Seasonal Affective Disorder is not a living breathing organic entity. You are! Don’t give it power over you. Imagine yourself in the ring with it. You are a child of God. Your nature is divine. You have agency and are in control of your choices. ‘It’ is none of those things. Unlike other kinds of depression, SAD can be summed up as a choice. Choose to be stronger than it. Choose to be in control. Choose to use your winter months to accomplish something meaningful and to regain control of your health and wellness.

      I used to always tell my kids “be smarter than [the problem]”. I would sometimes lightheartedly add “It’s you and [the problem]. One of you has a high school diploma. See if you can figure this out.” Occasionally with SAD, I’ve had to take my own advice. “Be smarter than SAD. One of us has a high school diploma. I can figure this out.”

      I can outwit SAD. And so can you.

      I’d love to hear your strategies in outwitting SAD in the winter time. What do you do? What are you planning to do?

      Warmly,

      Cindy Suelzle