Our bodies have different needs as seasons change. In spring, we need foods that reawaken the yang energy as this energy has been in hibernation throughout winter.
But times have changed and we can get just about anything we want whenever we want it. This comes at a huge cost to our health, environment and economy.
Local food has a lot of benefits, including better flavor, higher nutritional value, and less environmental burden. It tastes better because it really is fresh. And it’s also interesting, as each season brings a new crop of foods that you haven’t had for an entire year.
Availability will vary from region to region, but here’s a list of foods that make spring their season, along with some recipes:
- Artichokes : Artichokes are a good source of vitamin C, antioxidants, folate, and magnesium. This high fiber content helps with blood glucose management as well as maintaining digestive health, lowering blood cholesterol, reducing the risk of heart disease, and preventing certain types of cancer.
Artichoke hearts can be purchased fresh, frozen, canned, or jarred, with or without added seasonings.
- Beets: Beets are an excellent source of heart-healthy folate and the antioxidants manganese and potassium. They are a good source of dietary fiber, vitamin C, copper, magnesium, iron, and phosphorus.
Recipe: Beetroot dips
- Strawberries: strawberries contain vitamin C, fiber, potassium, and other health-promoting antioxidants.
Recipe: Strawberry & Fig smoothie
- Peas: Green peas provide several antioxidants and anti-inflammatory nutrients including vitamins C, E, and K, and a significant amount of the antioxidant mineral zinc. Green peas are also a great source of protein and fiber, which assists in regulating blood sugar and appetite. That means peas are a good choice for people who are concerned about diabetes and weight management.
- Radishes: Even though radishes are a root vegetable, their high water content makes them low in calories but high in fiber, potassium, folic acid, and vitamin C.
- Asparagus: asparagus is one of spring’s greatest gifts. The nutrients in asparagus can help reduce risks for cancer, heart disease, and hypertension. Asparagus is low in sodium and free of fat and cholesterol.
- Basil: Using herbs such as basil to season meals adds flavor without adding sodium, which helps control blood pressure.
Fresh basil leaves should look vibrant and deep green, not wilted or spotted. Store fresh basil in the refrigerator wrapped in a damp paper towel. Add fresh basil at the end of cooking so flavor and aroma are preserved.
Recipe: Sun dried tomato basil hummus
- Lemon: lemons are packed with vitamin C, which boosts your immune system while fighting free radical damage to the body. Squeeze a little in your water in the morning to cleans your liver.
Recipe: Turmeric milk
- Eggs: eggs are among the most nutritious foods on the planet. A whole egg contains all the nutrients required to turn a single cell into a baby chicken.
That’s why I started my own breakfast bar Eggs