Longer daylight hours and warmer weather, combined with that cabin fever panic, do tend to put more of a bounce in our step. With that new attitude comes new projects, such as cleaning out our closets and getting back to our workout routines. Add another chore to your list by clearing out those vegetables you’ve gnashed on all winter and load up on some seasonal roughage. Let’s take a look at some of the finest veggies spring has to offer:
These stalks are low in fat and boast high amounts of fiber, iron, and vitamins B and C. Look for them from March until June, and plan to consume them as soon as you can, as they spoil quickly.
Available May through October, these orange wonders are about 55 calories for a cup and are an excellent source of fiber, potassium, and vitamins C and K. Carrots also are a great antioxidant and protect against heart disease and some forms of cancer.
Make them green, make them fava or make them peas, but definitely make them a part of your meals. These fiber-rich veggies also are packed with protein.
These vegetables are great at keeping our systems running properly. They aid in digestion, serve to prevent viral infections, eliminate toxins and keep us hydrated at a low, low calorie intake.
For a little bit of cultural flair, add baby artichokes to a salad this spring. The vegetable comes from California in the United States, Italy, Spain and France. Baby artichokes can be eaten whole.
Ten years ago, spinach was what kale is today. Let’s bring back our old favorite because its benefits are oh-so good. It’s low in calories and high in ironand vitamins A and K. Get adventurous: Spinach is not just for salad. Use it in empanadas, on pizza and in omelets.