Top 10 Healthy Spring Foods & How To Use Them Spring is here! The days are getting longer, the air is getting fresher, and everyone seems to be in a good mood. This changing of the season marks a time for all things to come alive and experience renewal. In nature this means abundant growth in the form of grass, flowers, and delicious colorful produce. And for our bodies it means leaving behind the heaviness of grounding foods and embracing all things light and fresh. We are inherently attuned to the environment and are meant to eat the foods that grow around us. In spring those foods include a wide array of veggies and fruit that will make you feel nourished while also gently cleansing and resetting your digestive and immune systems. During this time of renewal, allow fresh healthy Spring foods to crowd out unhealthy food & unhealthy habits. Don’t even worry about avoiding or eliminating anything in your diet during this transitional time, simply eating more of the fresh foods you’ll find at your local market will gradually crowd out any lingering rich or heavy foods until you no longer desire those anyway.
To help you embrace the season, I’ve put together a list of my favorite spring foods and how to use them. Most of these require minimal cooking so they’re also great for those of you who are busy and don’t have much time for food prep. Of course, what’s in season for you will depend on where you live, and you may have already had access to some of these foods year-round due to importing, but trust me when I tell you that eating the local seasonal variety will taste and smell much better. Their level of freshness and bioactive compounds will also benefit your body in a much deeper way. Enjoy these 10 delicious spring foods! Arugula (And other leafy greens like Romaine and Red Leaf Lettuce) Rich in vitamins like A, K, and folate, plus chlorophyll, fiber and even water, these leafy greens will help reduce inflammation while also hydrating and detoxifying your body. How to eat it: Just toss raw greens in bowl with other veggies, nuts or seeds and drizzle with some extra virgin olive oil and aged balsamic vinegar or citrus juice. Chop or tear them into bite-sized pieces to enhance the texture of your salad. Try my Hummus & Quinoa Superfood Veggie Bowl and play with the proportions if you like more greens. Artichokes Available in both spring and fall, artichokes are rich in folic acid, vitamin C, B-complex vitamins, and many minerals. These nutrients help lower cholesterol, ensure healthy pregnancies in women, reduce free radicals, and ensure optimal metabolic cell function. How to eat them: There is an art and science to the basic way of cooking an artichoke, I like to boil it for about 20 minutes then peel off and eat the leaves (well, use my teeth to scrape the bottom edible part of the leaves) after I dip it in garlic infused extra virgin olive oil.