What’s In Season This March?
It’s right around the corner and so is the Persian new year!
Spring is less than a month away, all the trees are already blooming here in California and it’s truly beautiful. Given the fact that we’ve had an unusual amount of rain, as a matter of fact it’s pouring down as I’m writing this, it’s no surprise that the plants are so alive, green and in full bloom!
Now back to food and all its delight, this month we’re right on that edge, waiting for the wave of new produce, vegetables and fruits.
Many things that were in season in February are still favorable, and below I have few additions to add to them that will make you even more prepared to welcome spring!
1- Avocado:
A source of key nutrients, including healthy fats and fiber, Avocados contain anti-inflammatory and antioxidant compounds. They’re rich in nutrients that are often lacking in many people’s diets, including magnesium, B6, vitamin C, vitamin E, and folate.Nutritious, versatile, and delicious, while some people refer to avocados as fruits and some people say they’re a vegetable, avocados (Persea americana) are actually considered berries!
Here are some ideas for how to incorporate more avocado into your diet:
Make a classic guacamole using ingredients like avocados, onions, lime, and cilantro.
Toss frozen avocado chunks into smoothies for a source of healthy fat.
Top chilis and soups with sliced avocado.
Incorporate avocado into salads and grain bowls.
Whip up a dairy-free avocado chocolate mousse.
Smash avocado on top of toast or a half roasted sweet potato.
Blend avocado with olive oil, lemon juice, and seasonings for a quick and easy creamy dressing.
2- Spring Greens:
You can't eat enough of them. Spring greens belong to the brassica family, whose prodigious health benefits are well documented. They provide you with a seriously useful amount of vitamin C, to support your immune system, and vitamin K, to build bone strength.They also contain natural compounds, such as sulforaphane and indoles. A body of evidence suggests these plant chemicals have a significant anti-cancer action, and anti-inflammatory properties, which could help protect against heart disease and stroke. To make the most of the nutrients in spring greens, refrigerate them and eat as close to purchase as possible.
3- Fennel:
Aside from its many culinary uses, Fennel and its seeds offer many health benefits and may provide antioxidant, anti-inflammatory, and antibacterial effects. Both the bulb and seeds contain the mineral manganese, which is important for enzyme activation, metabolism, cellular protection, bone development, blood sugar regulation, and wound healing .Aside from manganese, fennel and its seeds contain other minerals vital to bone health, including potassium, magnesium, and calcium.
To reap the benefits of fennel and its seeds, try incorporating raw fennel bulb into your salads or using the seeds to flavor soups, broths, baked goods, and fish dishes.
4- Grapefruit:
Anyone missing the sun in January should go snack on some grapefruit – while it may not be the same dose of vitamins, it’s definitely immune-boosting and bright and tangy enough to remind you of warmer days.
Prized for its high vitamin C content aka high antioxidant properties, known to protect your cells from harmful bacteria and viruses, Grapefruit can be a great addition to your diet for a healthy immune function. Grapefruit requires little-to-no preparation, so it’s fairly easy to add to your diet. Even if you live a busy, on-the-go lifestyle, you can still enjoy grapefruit on a regular basis without worrying about it taking up too much of your time.
Here are some ways you can enjoy grapefruit:
Snack on grapefruit slices alone.
Eat it as an alternative to dessert foods that are less nutritious.
Add it to your Mixed green salad
Blend it into a smoothie with other fruits and veggies.
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