50+ Lifestyles

Cultural Connections with Food

By Hannah Anderson MA, RDN, LDN, CLS
Hy-Vee Registered Dietician
(515) 695-3602     hannah.anderson1@hy-vee.com

Food is a connector—it nourishes, brings people together and unites cultures. In March we celebrate National Nutrition Month,  an annual campaign from the Academy of Nutrition and Dietetics. It’s a time to explore the opportunities for making informed food choices and maintaining an active lifestyle.

This year’s theme, “Food Connects Us,” reminds us that sharing a meal allows us to learn about ingredients, traditions, memories, health benefits, seasonal sourcing and more. National Nutrition Month also celebrates Registered Dietitian Nutritionists (RDNs) who help translate the connection between nutrition science, cultural foods, and our health.

Food choices and genetic history have a cumulative impact on our health. Here are four positive ways to connect with food this month:

(1) Explore Cultural Foods

The flavor of food spans the world. Connect by sharing a recipe that has family roots—Italian, Greek, Middle Eastern, Indian, Mexican and more. History helps explain the uniqueness of each cuisine. In most cases, original food systems adapted to the agricultural land became the base for cultural food development. For example, the sunny, arid climate in Southern Italy allows for the cultivation of tomatoes, olives and grains (pasta)—all key ingredients in Italian cuisine.

(2) Cook Together

What better way to connect with family and friends than preparing a meal? Plan an ethnic-themed night. Boost the meal with coordinated decorations and tableware. Encourage participation with a menu-planning session when everyone gets a say in the day! Remember to balance the meal with plenty of nutrient-rich, colorful fruits and vegetables.

(3) Break Bread

Bread is the staff of life and one of the oldest staple foods in civilization. Every culture has its variation: Baguette (France), Naan (India), Lefse (Norway), Ciabatta (Italy), Pita (Middle East), Tortilla (Mexico) and Rye Bread (Germany/Eastern Europe).

Bread provides carbohydrates which are the body’s preferred energy source. Whole grain breads contain fiber, an essential component for digestive health. Wheat is the primary ingredient for most breads and individuals who have wheat allergies or must avoid the protein in wheat (gluten) are advised to choose gluten-free breads. Remember to be sensitive to friends and family members with this dietary requirement. Keep gluten-free bread options on hand. Canyon Bakehouse’s Gluten-free bread is made with 100% whole grains. All products are certified gluten-free, dairy-free, nut-free, soy-free and sesame-free.

(4) Rave about Root Vegetables and Tubers

Root vegetables (carrots, radishes, turnips, beets) and tubers (yams, potatoes, sweet potatoes) have long been significant cultural foods. Sweet potatoes (which may also be classified as a root vegetable) are celebrated as a symbol of abundance in harvest festivals in the southern states of the U.S. yam festivals are common throughout African and Caribbean countries, highlighting them as a symbol of prosperity and fertility. Root vegetables and tubers also rank high on the nutrition scale with rich sources of nutrients and fiber. Below is a tasty sandwich recipe featuring root vegetables.

Connect with Food and Nutrition Experts

For National Nutrition Month, enjoy culinary experiences by connecting with food, family, and friends. Savor the flavor of foods that provide nourishment and good nutrition. Connecting food and its nutrition benefits is the expertise of Registered Dietitian Nutritionists (RDN). Hy-Vee dietitians provide individual consultations and monthly subscription programs. To connect with a Hy-Vee Dietitian, schedule a free “Discovery Session.” Learn more by visiting Hy-Vee.com/Health.

This information is not intended as medical advice. Please consult a medical professional for individual advice. This content was made possible with the support of our sponsors: Canyon Bakehouse and That’s it. Bars.

Courtesy of Hy-Vee Inc.

Vegan Beet and Sweet Potato Sandwich

Serves 4

We have a hearty root vegetable-based sandwich recipe that will become your go-to! We’ve combined beets, sweet potatoes, and vegan mayonnaise to bring you a sandwich that will keep you full all day. For extra flavor, layer in vegan feta!

All you need:

• 2 small red beets
• 2 small golden beets
• 1 medium sweet potato
• 1 1/2 tbsp. Gustare Vita olive oil
• 1 tsp. Hy-Vee ground cumin
• 8 (1/2-in.) slices Canyon Bakehouse Gluten Free 100% Whole Grain Bread (or traditional sourdough bread)
• 1/3 cup vegan mayonnaise substitute
• 1 cup baby arugula
• 2 avocados
• 12 small fresh basil leaves

All you do:

1. Preheat oven to 425 degrees. Line a large, rimmed baking pan with foil; spray with nonstick spray.
2. Arrange red and golden beets on one side of the prepared baking pan and sweet potato on the other. Drizzle with olive oil and sprinkle with cumin—roast 18 to 20 minutes or until fork tender, tossing halfway through.
3. To serve, spread one side of each slice of toasted bread with vegan mayonnaise. Layer half the toasted bread slices with arugula, red and golden beets, sweet potato, avocado and basil. Top with remaining toasted bread slices, mayonnaise sides down, and cut in half.
4. Serve with a side salad, fresh fruit or a That’s it. Bars (made with just two ingredients and no sugar added).

Recipe Source: Vegan Beet and Sweet Potato Sandwich | Hy-Vee

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Hannah Anderson is a registered dietitian at Hy-Vee. She can be reached at (515) 695-3602 or at hannah.anderson1@hy-vee.com.