spring

Spring Vegetable Soup with Walnut ‘Parm’ Crumble.

My ode to spring! This light, seasonal dish offers a mix of nutrient-dense vegetables, and different textures – providing energizing nourishment, without overloading your digestive system. The fermented miso also provides probiotic benefits, supporting the gut/body during the seasonal transition. As we move into warmer weather, and away from heavy winter meals, we can start incorporating more fresh, and lightly cooked whole plants into our diets – like this! These vitamin, mineral, and fiber-rich foods are immune supporting, that are especially supportive during ‘allergy season’. Eating (somewhat) seasonally, allows us to rotate our diets – obtaining a wider spectrum of nutrients, and making our meals more varied and interesting!

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Grilled Asparagus, Radish, Scallion, Arugula & Sesame Salad.

This simple, grilled asparagus salad is quick and easy to prepare, offering plenty of vitamins, minerals and antioxidants. Lightly grilling asparagus brings out its natural sweetness, and allows it’s tender yet toothsome texture to remain in tact. Radishes are usually served raw, but are fantastic when roasted, braised, or grilled. The sharp ‘spiciness’ of radish dulls when cooked, and the inherent sweetness of this beautiful vegetable is released. Try adding asparagus and radishes to your BBQ vegetable medley for a wonderful mix of tastes and textures!

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Summer Squash ‘Pappardelle’ with Garlicky Mushrooms.

I’m a big fan of zucchini aka summer squash in any shape or form, including as ‘pasta’ as seen in this recipe! Preparing zucchini this way is quick and easy, however it does require the handy mandoline (as seen above), a kitchen tool when it comes to vegetable preparations. Using this nutritious and delicious whole plant food as ‘pasta’, makes for a light, low glycemic, and easy to digest option!

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Spring Salad Starring ☞ Fresh Peas, Beans & Greens.

This is a light and refreshing salad that is made up of a wide variety of colourful whole foods, offering a spectrum of nutrients, tastes and textures! like all salads, this is a versatile dish that can be made using whatever fresh crunchy seasonal green vegetables you have access to or enjoy. The watercress, scallions, and radish are now in seasonal in QC, the fava beans and pears were on sale, and the green beans and yellow wax beans looked fresh at my local grocery store. Stocking up on a range of vegetables and fruits allows you to put together more interesting salads and other plant-based dishes. These naturally delicious whole foods simply require a little care: washing, prepping, cooking and assembling!

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