Spring is here!! Or at least that’s what the calendar says. The weather around some parts of the country has been crazy! I am ready for more sunshine and longer days, more time outside and a new mindset around food and our bodies. I love watching everything come alive once again…. a rebirth and renewal for the new season.
In the garden, it means delicious colorful produce springing up to help us replace the warming foods of winter. Fresh, lighter foods made with a wide array of vegetables and fruits will nourish you while also gently detoxing and resetting both your digestive and immune systems.
When we tune into our environment and eat what is in season our bodies automatically feel more aligned. Spring is a time to focus on eating cleaner more wholesome foods. When we focus on “crowding out” the bad and simply eating more fresh foods you will naturally lose your desire to eat the heavier/richer foods we’ve been eating all winter.
To help kick off the new season, I have put together a list of my favorite spring foods and how to use them. Everything is simplified, as that is my favorite way to cook! Always stay as close as mother-nature intended and it will make your food prep so much easier.
Rich in vitamins A, K, folate, fiber and chlorophyll these spicy greens will help reduce inflammation and detoxify the body.
They are best tossed in a bowl with other veggies, nuts/seeds and drizzle some EVOO, sea salt and lemon on top! I love arugula in bowls with roasted vegetables. YUM!
Beets are wonderful for your blood and circulation. They can lower blood pressure, boost your stamina, and support detoxing! When prepared properly, beets are SO GOOD!
I love roasted beets, cut into small bites and place on a sheet pan with some avocado oil or Coconut Oil, Sea Salt and Pepper in a 425 degree oven, roast for 15 minutes, toss and roast for about another 10 mins checking not to burn. Beets are great in smoothies, julienne to shave them into salads (so pretty), pickled, or use them to make borscht soup.
When carrots are in season they are at their sweetest! Rich in Vitamin A, they’re great for your hair, skin, and nails. That’s why they are called “anti-aging” food, plus they are a powerful cancer-fighter. So eat your carrots!
Carrots can be eaten raw (chop/slice/matchstick, roasted (follow beet recipe), or use a spiralizer to make a healthy pasta! They make wonderful “on the go” snacks and pair perfectly with hummus, salsa, guacamole or nut butter.
- SPRING ONIONS
Onions contain a high amount of polyphenols and flavonoids (compounds that play a role in disease prevention and reducing the oxidative stress that wears our bodies down when we don’t take good care of ourselves). They also contain both antibacterial and antifungal properties.
You can add raw onions to salads and tacos or my favorite is to saute them with a bit of sea salt and EVOO and serve on top of a lean protein, tacos or great side dish. They are wonderful as a base or in soups as well.
It is strawberry season in Florida right now and man are they tasty!!! There is nothing better than biting into a ripe, sweet, delicious strawberry! This beautiful fruit is among the HIGHEST in antioxidants in the U.S. Despite being a fruit and containing fructose, strawberriescan actually help balance blood sugar, and the polyphenols they contain will support immunity, healthy cell renewal to name a few!
You can eat them raw, freeze them (great in smoothies), dip them in melted dark chocolate, put them in your favorite yogurt (I love them in Coconut/chia seed yogurt). You can also make a quick jam by chopping them up and simmering in a little water with a cinnamon stick, vanilla extract and a touch of maple syrup at the end.
Remember, it’s best to buy what’s in season around where you live, as the nutrients in the food will be that much higher. Plus as a bonus, the local variety ALWAYS tastes and smells better than produce that’s been sitting in a truck for days travelling to your grocer!!