Spring is on its way! This is a fabulous time to get adventurous in the kitchen, take some risks with you food and ADD more delicious, seasonal and beneficial fruits and vegetables into your day.
That's right. This is your Health Coach telling you to eat MORE. Specifically, more of these 6 delicious, health-inducing and seasonally available foods. I've even included a few of my favorite recipes to get you started.
Who's in? Comment below and let me know which of these 6 powerful foods you've tried, you love or you're willing to give a try!
Now is the perfect time for a little Spring Cleaning for our bodies. Not sure where to start? Curious about the specific foods that will help YOU feel and look your best this Spring? I invite you to connect with me and explore functional nutrition work together.
I can't wait to hear from you!
Radishes add a delicious, spicy low-calorie crunch to early Spring dishes.
WHY: Related to cabbage, radishes are rich in potassium, fiber, folic acid, vitamin C and anthocyanins, thought to prevent some types of cancer. Believe it or not, radish leaves contain more vitamin C, protein and calcium than their roots. Radishes may help to improve kidney and blood health, aid digestion, soothe skin issues and relieve congestion and mucus production.
HOW: Add raw to salads or toss pickled radishes with steamed veggies. Juice radishes for a spicy, sweet and refreshing tonic.
These thistle-like members of the daisy family are a delicious addition to any Spring dish.
WHY: Packed with satisfying fiber, which aids digestion, and rich in potassium, calcium, vitamins C and K, artichokes make the USDA’s list as one of the top 10 most anti-oxidant rich foods. Enjoying artichokes may improve liver function, gout, blood sugar balance and migraines.
WHAT: Leafy Greens
Kale, Swiss Chard and Collard Greens are all in season during wet and cold winter months.
WHY: These greens are rich in antioxidants, calcium, potassium, fiber and vitamins A and C.
HOW: Add to soups, stews and smoothies or lightly sauté with garlic for an immediate nutrient boost. Here are a few of my favorite leafy green recipes, just for you!
Enjoyed by the Romans, turnips and their greens are nutrient rich relatives of kale and broccoli.
WHY: Turnips are filled with potassium, fiber and vitamin C. Their greens are rich in calcium, iron, vitamin K and antioxidants, such as lutein, a carotenoid and antioxidant thought to be beneficial for the eyes and heart.
HOW: Roast turnips alongside carrots and sweet potatoes, and substitute for grains at your next meal. Toss turnips and their greens into soups, stews and lightly sauté with garlic for a satisfying and nutrient-rich meal.
Add this flavorful member of the allium (onion) family, sometimes known as Spring onions, to your dish, for a simple yet flavorful kick.
WHY: Scallions contain a healthy dose of fiber, vitamins A, C and K as well as folic acid. This “leafy green” also aids in the production of allicin which may help control cholesterol and lower blood pressure.
HOW: Sprinkle 2 Tablespoons of scallions over your grains, soups or salads to add these tasty benefits to your day.
In warmer, Southern climates we may see asparagus as early as March!
WHY: These green spears are packed with vitamin K (114% RDA) and folate, which support bone and cardiovascular health.
HOW: Steam, roast, stir-fry or oven-bake with a just a dash of balsamic vinegar for a simply delicious addition to your meals. Try this super simple, roasted Spring asparagus recipe.
© Copyright Clea Shannon 2013
Eat Inspired Today™ LLC
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