The days are getting longer again, the sun puts a smile on our faces and the first flowers decorate meadows to welcome spring. But it is not only the flowers that make their way to the surface, but also vegetables and fruits. Today we want to bring you closer to the superfoods of spring and describe why they can be called superfoods and why it makes so much sense to shop seasonally.
Let’s start with a general overview of spring vegetables. The following vegetables are listed in the seasonal calendar:
- wild garlic
- butter beet
- spring onion
- celery root
- white cabbage
- Red cabbage
- Brussels sprouts
The following types of fruit are part of the spring season:
5 Superfoods of Spring
We have picked our five “superfoods” of spring from the seasonal list.
There is a wide range of valuable vitamins in asparagus. Vitamin E in particular, which is part of the membrane of all our body cells, acts as an antioxidant and protects fatty acids from aggressive molecules. It stimulates the immune system and has an anti-inflammatory effect.
Radishes bring a certain spiciness with them, to be precise, these are mustard oils, which have a positive effect on our blood sugar levels and fight bad bacteria like yeast. Radishes also support our immune system and are part of a cancer-preventive diet.
Strawberries protect our cells with many antioxidants, strengthen the immune system, help the heart and keep us mentally fit. The delicious fruit provides important vitamins and contains a lot of folic acid.
Spinach is not only a great source of iron, but also provides us with many vitamins. Particularly noteworthy here: the high beta-carotene content. Spinach supports our cells and helps reduce oxidative stress.
5. wild garlic
For us one of the biggest superfoods of spring: wild garlic. Wild garlic impresses with a lot of chlorophyll, which supports the formation of new blood cells and blood purification. In addition, wild garlic has an anti-inflammatory and detoxifying effect and strengthens our defenses and thus our immune system.
Why we should all shop seasonally
Seasonal means that a product is not available all year round. In today’s world that has changed, but it doesn’t happen naturally. Seasonal foods differ significantly in taste from “non-seasonal” foods. Seasonal foods are fully mature, their vitamin content is highest and their taste is also more intense. Especially seasonal and regional products are best. Because food that is imported also loses its taste. This brings us to the next reason, seasonal and regional foods are environmentally friendly. There are no long transport routes here. Anyone who buys strawberries in winter, for example, needs to know that they have a long transport route, often by plane. In addition, non-seasonal foods are more expensive due to the long transport routes and the rarity. If you buy seasonally, you usually cook more diverse, cheaper and more creative! So we have created a new recipe that we want to share with you.
Seasonal spring recipe
A seasonal spring salad with creamy beetroot dressing – sounds good? It is! Here are all the ingredients we need:
- spring onion
- optional: (vegan) goat cheese
We mix the dressing with our bianco di puro tri set container. The attachment is small and perfect for small batches such as dressing, sauces and pesto recipes. Here we mix:
- two boiled beets
- 1 tbsp. vegan mayo
- 2 tbsp. Apple Cider Vinegar
- 3 tbsp. olive oil
- 100ml vegetable broth
- juice of ½ lemon
- salt and pepper