Get Your Taste-buds Ready for Spring!
by lakecountrypt, March 17, 2015
It’s the month of March. That means it’s National Nutrition Month and that spring is right around the corner! The best way to celebrate these two occasions is by trying some healthy spring recipes that are nutritious enough to make during National Nutrition Month. Don’t worry, they’re also very delicious and as colorful as the flowers that are soon to bloom. These recipes will contain fruits and vegetables that are best during spring.
When you think of spring, don’t you think of fresh strawberries? Strawberries have many health benefits. They are an excellent source of vitamin C, as well as an immunity booster. The vitamin C also plays a major role in eye health. Along with vitamin C, strawberries contain antioxidants and phytochemicals that help to reduce inflammation in joints that may result in arthritis, and possibly lead to heart disease.
Try this recipe with a friend for Strawberry Arugula Salad:
Servings: 2
Ingredients Needed:
- 2 cups of torn fresh arugula
- ¾ cup of fresh strawberries cut in quarters
- ¼ cup of sliced almonds
- ¼ cup of crumbled Gorgonzola cheese
- 2 tablespoons of chopped red onion
- 2 tablespoons of olive oil
- 1 tablespoon of thawed orange juice concentrate
- 1 tablespoon of balsamic vinegar
- 1 ½ teaspoons of grated orange peel
- ⅛ teaspoon of ground ginger
Directions:
1) Blend the first five ingredients into your salad bowl.
2) Whisk the oil, vinegar, orange juice concentrate, orange peel, and ginger in a smaller bowl.
3) Pour the small bowl of contents over your salad. Toss the salad gently to ensure it is fully coated.
4) Enjoy!
Peas are another popular spring ingredient! How about some Spring Pea Soup? It even has spring in the name. Your family is sure to love this because it’s creamy, delicious and green like spring. Peas also have many health benefits. Peas are beneficial for weight management, a cup of peas is less than 100 calories. They are also great for blood sugar regulation. Their high fiber and protein help to slow down how fast sugars are digested. Peas are filled with vitamin B1 and folate, B2, B3, and B6. These vitamins reduce the body’s homocysteine levels and reduce the risk for heart disease. Get in on these benefits and make some pea soup!
Servings: 6
Ingredients Needed:
- 6 cups of chicken broth
- 2 cups of cubed peeled potatoes
- 2 cups of fresh or frozen peas (thawed)
- 2 tablespoons of butter
- 2 tablespoons of minced chives
Directions:
1) Saute potatoes in butter in a large sauce pan until lightly browned.
2) Stir in broth and bring to a boil.
3) Lower the heat, cover and let simmer for 10-15 minutes.
4) Add peas and cook them for 5-8 minutes.
5) Let it cool for a moment.
6) Use a blender to process the soup in batches.
7) Return all contents to the pan and heat. Sprinkle chives over the pan.
8) Enjoy!
No comments:
Post a Comment