Healthy Spring Food
28 March 2018
Longer days at last, spring is springing we hope although there is a threat of more snow to come.
Fear not regardless of freezing temperatures the buds are bursting through, the sun is giving out some warmth, we will soon have the first crop of delicious spring vegetables.
At this time of year we crave lighter fresher foods, our need for heavier warming foods diminish. Typically we want to spring clean our houses equally we feel the need to cleanse our bodies.
Spring is the natural time to cleanse, to rid the body of impurities built up over the winter months, you can do this simply and gently yourselves by eating the ‘right’ foods.
• Wild foods like dandelion, nettles, wild garlic and wild sorrel support the liver, that amazing organ that has so many functions particularly that of detoxification. Pick the young fresh leaves, steam, blanch or eat raw. Pestos and dressings are fantastic.
• Include lots of fresh vibrant greens including kale, watercress, purple sprouting broccoli and spring greens all stuffed full of vitamin C helping to support the immune system.
• Eat good quality proteins, it’s worth spending a little more on meat and fish knowing they come from sustainable sources.
• Include grains such as spelt, amaranth, wild rice and quinoa avoiding refined foods.
Good bunch wild garlic
60g cashews – lightly roasted
Extra virgin olive oil
Simply whiz all the pesto ingredients together, taste and adjust seasoning if necessary.
So good served with roasted vegetables, drizzled over steamed fresh greens.
Lucinda Bevan is a nutritional therapist & chef with a keen interest in the brain. She provides one to one consultation, advises businesses & restaurants on nutrition and runs lively and informative nutritional cookery demonstrations.
Next course is Super Veg on Wednesday 19th April