What To Do with Those Fresh Spring Veggies

Spring is such a refreshing time to see new greens and vegetables in the market! And it’s also an ideal time to slowly shift away from those warming soups and stews to subtly guide your digestion into the spirit of spring, with a few more lightly cooked, “living” foods and colorful fruits and vegetables. As the season changes (and you follow a relatively seasonal diet), your digestion can be reflective of the season, and just like any change, the body doesn’t like anything to be too abrupt. It can be a harsh transition for the weather to go from 45F to 78F and then right back down to the 40’s again (this is often when people develop colds due to the drastic temperature change), and your digestion can suffer from extremes as well. That’s why spring vegetables and fruits are the perfect seasonal buffer between the extremes of winter and summer, and normalizing your digestion from season to season is one of the best things you can do for overall health.

Here’s what you can expect to see more of in the coming weeks of spring: Asparagus, Wild greens, Spinach, Green Onions, Leeks, Rhubarb, Strawberries, Peas, Radishes, Lettuces, Mint, New Potatoes, Mushrooms; Baby Zucchini & Maple Syrup

I’ve collected an arsenal of recipes of my favorite ways to prepare these new spring offerings which, in their whole food form and variety of flavors, also act as a mild and supportive cleanse to your organ systems (especially your liver). You can find nearly all of these foods throughout the season at Ellwood Thompson’s from local suppliers!

Asparagus: Watercress & Asparagus Soup – a delicious, lightly cooked spring soup perfect for lunches and light dinners.

Mushrooms: Wild Mushroom & Lentil Risotto – for a savory and warming dish to balance the cooling spring salads and soups. Almost any type of wild mushroom works well in this dish!

Rhubarb + Strawberries: Skillet Strawberry Rhubarb Crumble – for the dessert that’s not too sweet but this the spot on the cool spring evenings.

Peas: Chilled Parsley & Pea Soup – this springy soup is like the epitome of the season for me. So easy to digest, vibrantly green and so cleansing to the whole body. And it’s delicious to boot!

Mint: Beetroot Pineapple Salad with Mint – the perfect mix of root veggie + tropical fruits with a dash of cooling spring mint!

Maple Syrup: Maple Sweetened Gluten Free Cake Doughnuts – for when you’re in the mood for a fun morning bake that’s not overly sweet.

New Potatoes: Warm Potatoes with Garlic Turmeric Sauce – the perfect spring side to any dinner, and with the added turmeric gives it a delicious anti-inflammatory zest.

Baby Zucchini: Zucchini Brownies – A perfect way to “sneak” veggies into a dessert while being hearty and nutritious enough to even have for breakfast.

Spring Abundance Bowl – for when you completely splurge on ALL OF THE SPRING GOODIES and need to use them up! This has been a favorite of mine for a long time, and a staple lunch that I can put together several servings at a time for a quick grab-and-go lunch on weekdays.

What are some of your favorite spring recipes and ingredients? Email healthcoach@ellwoodthompsons.com to share yours!

 

Lindsay Kluge M.Sc, CNS, LDN | HealthCoach@EllwoodThompsons.com

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