A study by the International Food Information Council reports that during the pandemic up to 85% of us have changed where we buy our food, what we purchase and how we store and prepare it. And while studies also indicate that the increased time spent at home, change of routines, boredom, low mood and constant access to the kitchen has led to eating more during the pandemic, it doesn’t mean we’re eating poorly.
Covid-19 has in fact created a positive shift in attitudes towards the health benefits of food and a greater awareness around food safety, farming and production practices, as well as long-term impacts on our environment.
Purchasing local produce, doing online grocery shopping (which has a lower carbon footprint than in-store shopping) and cultivating home gardens are just some of the trends that have taken root during the lock-down. I was also pleased to discover that a recent Angus Reid Poll indicated that the recent recognition of the economic, therapeutic and health benefits associated with these pandemic food trends may make them part of our ‘new normal’.
So in celebration of this silver lining, my cool summer recipe this year, while nutritious, is more decadent than usual. Go ahead and indulge. We all deserve it!
Raspberry Avocado Ice Cream
✓ 1 avocado
✓ frozen banana
✓ 1 cup frozen raspberries
✓ 3 tbsp full fat
✓ coconut milk
✓ 1 tbsp maple syrup
Add all ingredients to a food processor/blender and blend until smooth and creamy.
Joanne Smith is a dietitian specializing in nutrition for people with disabilities, and owner of Fruitful Elements, fruitfulelements.com