Savour the Flavors of Spring with April’s Seasonal Foods
Spring has arrived, bringing with it a plentiful harvest of fresh seasonal ingredients that are sure to tickle your taste buds. As we welcome the month of April, I can’t help but feel excited about the delicious new ingredients that are starting to appear in greenhouses, gardens, and markets. From our wonky veg delivery box to the shelves of our local supermarkets, there is a kaleidoscope of colours and an array of flavours to choose from.
Eating seasonally is not only great for supporting local producers, but it also helps to reduce our carbon footprint by limiting the transportation of global foods that have travelled thousands of miles to reach our plates. By choosing to eat seasonally, we can savour each ripe bite with a mindful and grateful attitude, in tune with the rhythm of nature.
Some of my favourite seasonal ingredients this month include: spinach, mushrooms, rhubarb, lettuce, cauliflower, cabbage, kale, and leeks. These ingredients are not only delicious but are also packed with nutrients that are beneficial to our health.
Rhubarb is a tangy and tart vegetable that is at its best in April. It’s a great source of vitamin K and C, which support bone health and the immune system. Asparagus is another versatile vegetable that can be enjoyed in a range of dishes, from soups and salads to stir-fries and pasta dishes. Low in calories and high in fibre, it’s an ideal choice for those looking to maintain a healthy weight. Spinach is also a nutrient powerhouse, packed with vitamins A, C, and K, as well as iron and calcium.
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