Goodbye Winter, Hello Spring! After many months of cold and darker days, spring has officially arrived and I am feeling awakened! When we think about eating, it’s important to take into account the seasons. As we head into the spring season, I encourage you to start incorporating these 10 spring vegetables and fruits into your diet to awaken your body, mind and spirit.
We tend to eat strawberries all year round, but did you know their peak season is between April and June? Luckily, we are entering this amazing season when strawberries are plump, juicy and full flavor. Strawberries provide vitamin C, folate and are a great source of fiber.
If there’s one vegetable that reminds me of the spring season the most it’s asparagus. This green veggie contains a prebiotic called inulin that aids in digestive health by promoting the growth of good bacteria. It is also an excellent source of vitamins and provides anti-inflammatory benefits. I love adding asparagus to pasta, eating it on toast or cut it up raw and add it to a salad!
The artichoke is packed with lutein, which promotes heart health and is a good source of folate, fiber, vitamin C and vitamin K. Yes, this veggie needs a little more prep time in the kitchen but it’s so worth it for not only the nutritional benefits but also for it’s wonderful taste.
Belonging to the cruciferous vegetable family, Radishes contain glucosinolates, which have been linked to protect against cancer. A good source of vitamin C and fiber, radishes are great in salads, on top of toast or plain with a little salt.
These bright seeds are packed with protein and are high in Vitamins A, C, K along with magnesium and iron. Green peas are also good for digestion. Add these to pasta or a salad for a sweet bite.
6. Fava Beans
Fava Beans or Broad Beans pack a punch when it comes to nutrition. High in protein, thiamin, vitamin K, potassium, zinc and magnesium, one serving of fava beans can provide you with your daily dose of nutrients. Add them to a salad for a refreshing meal.
High in fiber, rhubarb aids the body in digestion. This vegetable is packed with vitamin K which helps to maintain strong bones and prevent osteoporosis. I love using rhubarb to make a granola crisp or pie like this one below!
The beautiful color of beets comes from beyacyanin, a phytochemical in beets that has been found to protect again cancer and reduce the inflammation related to heart disease. Give your heart some love by keeping roasted beets in your fridge to top on salads, add to a sandwich or eat just plain. This veggie is high in fiber, potassium and folate and will turn any dish into something pretty.
Filled with antioxidants, arugula is a popular leafy green because of its good source of carotenoids. The presence of carotenoids in arugula helps prevent against macular degeneration, preventing cataracts and also keeps the liver healthy. Keep your eyes sharp by throwing a serving of arugula into your daily food intake.
High in vitamin C, limes contain healthy acids that help remove dead cells on our skin. After winter, our skin tends to be dry and desperate for hydration. Incorporating lime juice into your routine by adding it to your water or making a delicious raw key lime pie can help build collagen and rejuvenate our skin. And you know what tastes best with a lime? A margarita…
banner photo courtesy of The Loop CA