Spring, unlike the other seasons, is the time of beginnings, of new life, and good eats. Take on these five items for a little succulence, some spice and everything nice
From turmeric in your yogurt dip, to ginger tea, to fresh chili in your hot meals, spices do make all the difference when it comes to taste. Not only do they add remarkable flavor, but, they each have specific benefits of their own including massive anti-inflammatory and antioxidant capacities.
The richer the color, the better. Famous for its iron content, spinach not only looks great against anything on a plate, it’s actually also a great source of potassium and other micronutrients. Such micronutrients help with a range of issues from energy production efficiency, to maintaining normal blood pressure, to cancer prevention.
Not only is it nice and savory, but also among the most vitamin and mineral-dense plant foods. Asparagus is also a great digestive aid because of its high fiber and water content. It also puts up a decent fight against depression.
Don’t save these for dessert! Strawberries taste just as good in a salad. Beautifully colored, strawberries not only reinforce the spring weather, but are also packed with vitamin C and antioxidants that help you get that spring-worthy skin.
With great texture and flavor, walnuts are the perfect earthy-tart element to add to any of your spring dishes. That said, walnuts are Omega-3 rich, and are also known for their capacity to enhance mood, and help with handling stress.
This is also a great time to experiment with spring greens, different beans, and colorful, fresh foods. That said, enjoy some of the prized foods from around the Mediterranean region to truly take in all that this season has to offer.