It has been said that the typical American supermarket has no seasons. Every root, vegetable, herb, fruit and grain is able to be bought at any time of year, making all of our culinary fantasies available at our fingertips at all times. It is certainly an indulgence, however, this is not just unsustainable, but unnatural for the human body. Only in recent years has this luxury been accessible to the masses. The human race never had this opportunity throughout time, and learned to live and adapt to seasonal items, which naturally triggered and satisfied the needs of the human body to fit it's surroundings. There's a reason certain foods come around when they do- to nourish the body and the soul naturally in accordance to it's surroundings.
It's now spring, the season of earthy greens like chard and broccoli raab. Thick leeks, parsley and pretty much everything green is what's currently in season, and eating what's current has endless benefits. After winter, lack of sunshine and Vitamin D can play a role in the function of internal organs and digestion. We've been eating heavier foods to stay warm, and living a more docile lifestyle. The human body needs a cleanse or a good detox from heavier living, which is exactly why the freshest, earthiest greens are available in spring to bring our bodies back to life. Eating these spring greens is nature's remedy for the winter blues. Swiss chard contains tons of Vitamins A and C, Zinc, Calicium and Iron. It is fantastic for bloodflow and energy. One serving of broccoli raab has 1/2 the daily value of Vitamin A. They are also full of good fiber.
Utilizing nature's eating plan promotes healthy living, proper nutritional care and is completely sustainable. Farmer's markets are fantastic this time of year, bursting with fresh and seasonal produce for super cheap.
Soon summer will be upon us, the time for sweet strawberries and juicy tomatoes and all those other fruits and vegetables full of juice and hydration for the warmer weather. Mother nature takes care by timing food naturally with the needs of the body at the time. Eating seasonally changes up recipes and nourishes specific needs, while constantly keeping it fresh.
Foods for Spring:
- Swiss, Yellow and Rainbow Chard
- Broccoli Raab
- Fresh Onions and Potatoes
- Bok Choy
- Asparagus
- Beets
- Fennel
- Turnips
- Mint
- Spinach and Leafy Greens
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