Seasonal eating in spring 1260x542
19 Sep 2013

Seasonal eating in spring

2 mins to read
Spring is the season associated with the idea of rebirth, renewal and regrowth. There are blossoms on the trees that have lay bare during the colder months of winter and the days are longer, lighter and starting to warm up, although admittedly a bit slower this year!


Spring is the season associated with rebirth, renewal and regrowth. Blossom on the trees that have lay bare during the colder months of winter bloom and the days become longer, lighter and warmer.

The spring clean is usually top of mind for many of us. And there are plenty of fresh seasonal foods that we can include in our diet to give our bodies a bit of a cleansing boost and our daily meals a fresh spring feel.

What’s in season?
Spring greens- zucchini, asparagus, broccoli, spinach, silver beet, green beans and Asian greens such as bok choy, are a source of chlorophyll which may help to support detoxification. Try this delicious and easy recipe for Palak Paneer (Spinach & Cheese Curry) from Cook Republic.

Spring fruits- pineapple and paw paw are now coming into season and are great foods for supporting digestion. Mangoes are also starting to appear at the green grocer’s and, like other yellow and orange fruits, contain the antioxidant beta-carotene. Wondering what to cook for dinner tonight? How about this Easy Mango Chicken dish.

Berry season- blueberries and strawberries are now in season. These low GI berries are antioxidant rich and make a healthy sweet treat.

Try this delicious and healthy Berry Slice.

Ingredients
Base

  • 2 cups of brown rice flour
  • ½ cup of barley malt (available in the health section of your supermarket, or your health food store)
  • ¾ cup of tahini
  • 2 drops of almond essence

Combine together and press into a tray

Topping

  • 2 cups of berries (use fresh strawberries, blueberries, blackberries, raspberries, whatever is in season)
  • 1-2 tablespoons of barley malt
  • 1 ½ tablespoons of arrowroot mixed in with 2 tablespoons of water 

    Method
    Heat berries and barley malt.

    When boiling, lower the heat and stir in the water mixed with arrowroot until mixture is thick, then remove from the heat.

    When the mixture has cooled down, spread over the base.
    Decorate with almond slivers. Bake at 180°C for 15 minutes or until almonds are slightly browned.

    What will you be eating this spring?



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