Coming out of the winter, we often feel like we may have picked up a few pounds from all the comfort foods we may have indulged in. Now that the weather is heating up its time to consider eating more fermented foods, lean meats, leafy greens, non-starchy vegetables and eggs, all of which may help kick start new growth into the new season and provide your body with hydration and the rejuvenating nutrition it needs.
I find it interesting that 100 years ago, all food was organic, seasonal, fresh and local. All food was food! Now, less than 3% of our agricultural land is used to grow fruits and vegetables.
Eating seasonally has so many health benefits as the foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of the year.
Check out http://www.lfm.org.uk/ to find your nearest London Farmers’ Market – not only is this a great outing for your children, but you’ll also find the freshest local foods. You can even meet the farmers, fishermen, growers and bakers who all share a passion for home grown products.
With seasonal shopping in mind, see my tips on how to incorporate some nutritious Spring Green Cabbage into your diet:
1. Fry up an onion until it’s nice and soft, then add in some shredded cabbage until slightly wilted. This is a delicious side to your poached eggs for a healthy weekend breakfast.
2. Steam your spring green cabbage with some tender stem broccoli. Dress with a mix of olive oil, garlic, lemon juice and zest. This is a tasty side to the dinner of your choice.
