Each month, we have the exciting edible opportunity to take advantage of nature’s freshest and most special produce: the foods that are truly seasonal. But there’s more to eating seasonally than just buying what’s on sale at the grocery store. This activity is dependent upon a combination of utilizing the newest crops and eating the foods that most support our body during specific weather patterns and times of transition. For example, you probably wouldn’t crave watermelon much during winter since it’s a cooling food that is packed with electrolytes…not something most of us need when it’s jacket weather. Here are five foods that are best to take advantage of in the spring, both in flavor as well as in function:
Make your spring dishes really sing with colorful confetti made of fresh radish shavings. Ready to top your next sandwich, pizza, salad or avocado toast? This peppery root is available all year round, but it’s at its prime in the spring. Radishes are well known for their beautifying, antibacterial, antifungal and detoxifying properties, all of which make them an excellent addition to your clean diet lineup. Try to include radishes of all types, including purple, black, ninja, and watermelon for a delicious variety.
Strawberries start to make their first appearance toward late spring and the first batches are always the sweetest. Make sure you get your hands on some of these delicacies during the next few months, which make excellent wholesome snacks, breakfasts, and desserts. Plentiful antioxidants and impressive vitamin counts make this superfood especially good for decreasing your risk of a springtime cold or flu.
Spring may be an energizing time for the body, but increased pollen levels can produce a lot of biological stress while the body tries to keep allergies at bay. This sends the immune system into overdrive, so consuming extra vitamin C can act as an anti-inflammatory tool and keep immunity levels high. As the most condensed source of vitamin C of all foods, camu is a must in your springtime food collection. For a greater boost of vitamin C and a pleasantly refreshing citrus flavor, add a scoop of Navitas Organics' Daily Immunity Boost to your smoothie or soup recipes. In addition to containing camu, it’s also chock-full of goji berry powder, mushrooms and enzymes to fortify your body’s defense systems.
It may seem ironic to treat grass allergies with grass, but this “like treats like” practice is at the core of homeopathic medicine philosophy. Another anti-allergy food with extremely high chlorophyll content, wheatgrass helps strengthen your blood and elevate your body’s ability to transport oxygen and nutrition more efficiently. All this translates to a greater ability to ward off pollen “invaders” (having well-functioning blood and arteries is like being able to drive a delivery truck on a freeway that’s clear of other cars) and amp up your energy at the same time. You can add wheatgrass powder to juices, dips, and even pilafs after they’ve been cooked.
The sturdy tips of asparagus are practically symbols of spring and can be steamed, roasted, shaved or even blended into soups. Aside from containing plentiful vitamins like A, C, K, and E, asparagus is also a natural diuretic, meaning it can enhance your cleansing efforts. A tip: the thinner the asparagus spear, the more tender and flavorful it will be.
But wait, there’s more! Other excellent spring edibles include fava beans, peas, mushrooms (look for morels and chanterelles in particular), artichokes, arugula, and baby beets.
So, what do you like to add to your spring diet? Tell us in the comments section below!
Author Bio: Julie Morris is a Los Angeles-based superfood chef and New York Times best-selling author. Julie is also the founder of Luminberry, the world’s first online superfood cooking school, where she leads courses on how to use cutting-edge ingredients in recipes. Julie works as a recipe developer and consultant for various health companies, restaurants and media outlets, and has published five cookbooks that have sold around the globe.