Spring Deep
We are in the middle of the natural northern hemisphere phenomenon known as spring. A time for new beginnings, awakening, and rebirth at its best. This spring was a time for my own personal development with the launch of my website, a platform for all things healthy and happy, and what better way to introduce a series of seasonal blogs than to start in the season of growth…….SPRING!
Spring showers lend to warmer days and less layers, where our food patterns tend to change with the wind. Some parts of North America are still digging themselves out of snow and some parts are feeling the blister from the sun on their skin. I have sheltered through snow and sand on my toes in May, but no matter where you live in the continental world, there is one thing that makes us all feel like the seasons are changing and that is the taste of spring on your palette. From bright yellow lemon to green peas and lanky asparagus stalks, we celebrate these foods with the many creations and flavors that awaken the very essence of forthcoming after the burgeoning vernal equinox.
Why Eat Seasonally?
Eating in season aligns consumption with harvest, producing the freshest of flavors, and it matches abundance with availability, meeting the earth on a primary level. When we eat in terms of season it refers to what is grown and available locally. It is a matter of peak ripeness, flavor, and plentitude. Some of the benefits of eating in season are superior taste, reduced carbon footprint, full nutrient content, and ease on your pocket.
Speaking of pocket, I have created a free downloadable seasonal guide that you can print, keep in your pocket, or hang inside one of your kitchen cabinets.
You can access it below:
What are Spring Flavors?
Starting in March we begin to see broccoli, broccolini, celery root, fennel, kale, leeks, potatoes, rutabaga, sunchoke, and turnips. Then Blood Oranges, grapefruit, kiwi, oranges, pineapple appear, along with clams, crab, and mussels.
Then in April we add, artichoke, asparagus, avocado, fava beans, peas, radishes, rhubarb, and turnips with crayfish and mackerel.
May brings corn, cucumber, spinach, and zucchini, with apricots, lemons, limes, and strawberries. We also see duck and lamb.
In June we start to see arugula, carrots, melons, passion fruit, pineapple, cherries, blueberries, plums, and beets, along with many of the above flavors.
Spring kitchen
Just like the days begin to warm, spring cooking tends to chill a bit with combinations of foods that can be eaten warm, cool, or at room temperature. Easy to make salads, precooked meals, and smoothies start to fill your belly, leaving the hot and heavy meals behind. This time of year, I love to start my day with a cool smoothie, something that would normally give me the chills in winter, or a fresh fruit and yogurt bowl. Make ahead salads filled with grains, veggies, and herbs fill in for hot soups at lunchtime. And yes, I begin to break out the grill for dinner, or throw in some stir fry for easy stovetop meals. Check out my latest spring recipe here:
Spring in Your Step
In addition to eating all these fresh seasonal flavors, spring is the perfect time to take your movement outdoors. Mostly cool and pleasant, with more daylight and plenty of blooms, exercising in spring “al fresco” helps you to engage in nature and detract from daily stressors. Here a few tips to help put a little “spring” in your movement:
Incorporate outdoor movement throughout the day. Small bouts of movement add up, like a brisk morning, lunchtime, or evening walk. Grab a friend or a pet for some company!
Take the stairs to the top of the parking garage and back down, one, two, or three times. Do not forget to check out the view from the top!
Walk or run round the field at your child’s sports game.
Grab a yoga mat and head outside for some invigorating morning poses or mindful moonlight mediation.
Discover a new park or trail in your hometown, pack a healthy snack, and enjoy the fresh air!
If you are feeling less than vibrant and stuck in rut, try something new, give outside a try or learn how to cook a new recipe. Seasonal eating and moving is a way to shift your body towards nature, feeding your mind, belly, and soul.
Springtide is here, enjoy!
XO,
Colleen
You can follow along with my spring antics on IG @colleencompletehealth