WHAT TO EAT IN APRIL? PUT SOME SPRING FRESHNESS ON YOUR PLATE.
What do you do when you get all the different climates in one day?
April days might be really crazy - hot sun, cold rain, snow, wind or all together at the same time… But there is more light and we get excited to go out there, move the body and just go with the spring crazy flow.
But… This is also the season that is challenging for the immune system. After winter when the freshest veg you could get came from some greenhouse with a poor nutritional density, the immune system is not in the best shape to cope with all the activity we want to do. That is why during this transition many people catch colds and flu.
Even if we have the best intentions to eat according the season, this is still a time of the year when not much is available apart from a greenhouse produce.
It is important to stay consistent with all the supplements the body needs as we still cannot get it from food.
But even if it is still a bit slow right now, there are some goodies we can start and should enjoy at this time of the year. What is it that shouldn´t be missing on your plate in April?
The color of your plate in April should be bright, but mostly green!
ARTICHOKES.
They not only inhibit cholesterol synthesis but also increase its excretion in the bile, and thus, help overall reduction in the total cholesterol levels in the blood.
It is one of the good vegetable sources for folic acid and vitamin-K, that plays a vital role in bone health through promoting ostheotropic (bone formation) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain. It thus has a valuable role in the treatment of patients who have Alzheimer's disease. The artichoke is also a rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus.
ASPARAGUS
Fresh, steamed, grilled or any way you want it! Asparagus is a great source of dietary fiber that helps control constipation conditions, decrease bad (LDL) cholesterol levels by binding to it in the intestines and regulate blood sugar levels. Studies suggest that high-fiber diet help cut down colon-rectal cancer risks by preventing toxic compounds in the food from absorption. Fiber is also vital for your gut health and strong immunity, because it is the food for your probiotics.
It is low in calories, rich in fiber, folates, B-complex group, vit K and minerals such as copper, calcium, potassium and iron.
AVOCADOS
They are at their best now, especially if you can get them fresh and not stored in cold. This fruit is rich in mono-unsaturated fats, vit A, E, K and plenty of minerals, especially potassium. They also contain Tannin, a polyphenolic compound which once labeled as an antinutritional agent, in fact, has beneficial anti-inflammatory, anti-ulcer, and antioxidant properties.
SPRING ONION
Also called scallions are very low in calories, but very rich in antioxidants and folates. They also have some other essential vitamins such as vitamin-C, and K. In fact, scallions are one of the richest sources of vitamin K, that has a potential role in bone health by promoting osteoblastic (bone formation and strengthening) activity. Just sprinkle them on any dish for a fresh taste of spring.
RADISHES.
I just can´t get of these spring treasures, full of juice and a bit of spicy touch. They contain sulforaphane that has a proven role against prostate, breast, colon and ovarian cancers by its cancer-cell growth inhibition, and cytotoxic effects on cancer cells.
You can also enjoy some other goodies with their full potential such as BROCCOLI, SPINACH, KALE, CITRUSES and STRAWBERRIES, just save the full list in your phone.
You´ll find it handy for your next local market visit.
And of course I was trying out some new spring recipes, so as every month here are some yummy options to enjoy using seasonal produce.
