As we move into spring, the changing season brings with it a variety of fresh fruits and vegetables that are not only delicious but also packed with essential nutrients. Eating seasonally is an excellent way to incorporate a range of different foods into your diet and ensure you get the most out of the products available at any time of year. This blog will explore the benefits of eating seasonally and the power of spring fruits and vegetables.
What does it mean to eat seasonally?
Eating seasonally means consuming foods that are currently in season in your local area. This can include fruits, vegetables, and other seasonal produce. Eating seasonally is a more sustainable way of eating because it reduces the need for shipping and storing food for long periods, which can negatively impact the environment. In addition, eating seasonally can also have significant health benefits.
Benefits of eating seasonally
- Nutrient density: Seasonal produce is typically harvested at its peak ripeness, which means that it contains the highest levels of vitamins and minerals. Eating seasonally ensures that you are getting the most nutrient-dense food possible.
- Variety: Eating seasonally also means that you will have access to a wider variety of foods throughout the year. This can help prevent boredom with your diet and ensure that you consume a diverse range of nutrients.
- Cost: In-season produce is often more affordable than out-of-season produce because it is more readily available. This means that you can save money while still getting the same nutrient-dense food.
- Sustainability: Eating seasonally is a more sustainable way of eating because it reduces the need for shipping and storing food for long periods of time. This can help to reduce the environmental impact of food production and transportation.
Spring fruits and vegetables
Spring is a time of renewal and growth, and it is also a time when many delicious and nutritious fruits and vegetables come into season. Here are some of the best spring fruits and vegetables and their health benefits.
- Asparagus: Asparagus is a versatile vegetable that can be eaten raw or cooked. It is a good source of fiber, folate, and vitamins A, C, and K. Asparagus has also been shown to have anti-inflammatory properties and can help to support a healthy gut microbiome.
- Radishes: Radishes are crisp and refreshing vegetables that can be eaten raw or cooked. They are a good source of vitamin C, folate, and potassium. Radishes have also been shown to have anti-inflammatory properties and can help to support liver function.
- Rhubarb: Rhubarb is a tart and tangy fruit that is often used in desserts. It is a good source of fiber, vitamin C, and calcium. Rhubarb has also been shown to have anti-inflammatory and antioxidant properties.
- Strawberries: Strawberries are a sweet and juicy fruit that is often used in desserts and smoothies. They are a good source of fiber, vitamin C, and manganese. Strawberries have also been shown to have anti-inflammatory and antioxidant properties.
- Peas: Peas are versatile vegetables that can be eaten raw or cooked. They are a good source of fiber, protein, and vitamins A, C, and K. Peas have also been shown to have anti-inflammatory and antioxidant properties.
- Spinach: Spinach is a nutrient-dense leafy green that can be eaten raw or cooked. It is a good source of fiber, vitamins A, C, and K, and minerals such as iron and calcium. Spinach has also been shown to have anti-inflammatory and antioxidant properties.
- Artichokes are unique and flavorful vegetables that can be eaten raw or cooked. They are a good
Gluten-Free, Vegan, Serves 1
- 1 lime juice and zest
- 8 mint leaves
- 1/4 cup strawberries
- 2 Tbsp Stevia Sugar
- 8 ounce Ginger ale Zevia
- 2 ounce coconut rum (optional)
In a glass mule, the lime, mint, and berries. Once everything is well crushed, add in the remaining ingredients and stir well. Serve with ice.
Strawberry Bourbon Crisp
Gluten-Free, Vegan, Serves 8
- 6 cups strawberries
- 1/2 cup oats
- 12 Tbsp vegan butter
- 6 Tbsp maple syrup
- 2 Tbsp bourbon
- 1/2 cup Strawberry Chea Jam
- 1 cup oat flour
- 2 Tbsp date sugar
- 1 1/2 tsp ground cinnamon
- 2 Tbsp arrowroot
- 1/4 tsp salt
- 2 tsp pure vanilla
Preheat the oven to 350 degrees F. In a large bowl, toss the berries in a jam, 2 Tbsp syrup, arrowroot, 1/2 tsp cinnamon, bourbon, and vanilla. Spread the fruit in a 10-12 inch baking dish or cast iron skillet. To prepare the topping, combine oats, flour, sugar, cinnamon, and salt. Add 8 Tbsp butter and cut into the dry ingredients. Sprinkle over the berries. Cover with foil and bake for 30 minutes. Remove the foil, and add the remaining butter and syrup over the dish. Bake another 20-30 minutes.
Carrot Cake Pancakes
Gluten-Free, Dairy-Free, Serves 3
- 1/2 cup applesauce
- 2 eggs
- 1/3 cup coconut milk
- 1 tsp pure vanilla
- 2 tsp baking powder
- 1 Tbsp pure maple syrup
- 1/4 tsp nutmeg
- 1 1/2 cups oats
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup chopped pecans
- 1 cup shredded carrots
- coconut oil to cook with
Add all the ingredients except the nuts and carrots into a blender. Blend on high until completely smooth, about 30 seconds to a minute. Fold in the remaining ingredients. Lightly coat the pan with oil over medium heat. Once hot, add 1/3 cup of batter to the pan. Cook for 2-4 minutes until you see a few bubbles along the edges. Flip and cook until golden brown. Repeat until all of the batters is gone. Top with maple syrup, a cream cheese glaze, and more nuts or raisins if desired.
Cherry almond Slaw
Gluten-Free, Vegan, Serves 8
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 Tbsp date syrup
- 1 Tbsp dijon mustard
- 1/2 tsp salt
- 3/4 cup scallions thinly sliced
- 1 cup cherries chopped
- 10 ounce broccoli kale slaw
- 1 cup chopped almonds
Blend together oil, vinegar, syrup, mustard, and salt. Set aside in a large mixing bowl, combine all the remaining ingredients, and toss. Either toss in the dressing or serve on the side.
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