Seasonal Recipes - Spring
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Apple, Chinese cabbage and mint salad This is a wonderfully fresh, crunchy salad. The apples and mint combine beautifully to produce an attractive start to a meal, as well as providing loads of enzymes and antioxidants. Serve with the coriander (cilantro) and pine nut mayonnaise. Recipe courtesy of Exisle Publishing from Feed Your Brain: The Cookbook by Delia McCabe. |
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Berry and beetroot (beet) ice-cream/sorbet This is a very deep reddish-purplish ice-cream/sorbet and melts in the mouth with a delicious berry flavour. It is super-simple to make and apart from being delicious it’s also impressive in terms of nutrient density. You can use popsicle moulds to freeze individual portions, or simply freeze in a glass loaf tin. Recipe Courtesy of Exisle Publishing from the book Feed Your Brain: The Cookbook by Delia McCabe |
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Asparagus egg and nasturtium salad If it's lutein you're after, this is the salad for you - it's loaded in it and it's pretty delicious as well. |
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Lamb Souvlaki with zucchini pasta and babaganoush This recipe from the The Greengrocer’s Diet uses zucchini spirals. It adds colour and vibrancy to a delicious meal and reduces the total kJ intake which is important in Spring when we're trying to get our body's "("summer read) |
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Banana, Spinach, Mango, Coconut Water Smoothie Here's a quick delicious healthy breakfast drink to make when you're in a hurry and have to race out the door quickly. |
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Red cabbage, Ginger and Arame Kraut This recipe and image from the book Ferment by Holly Davis (Murdoch Books RRP $45). A variation on traditional sauerkraut (a simple ferment made with white or red cabbage, salt and perhaps a spice such as caraway), this vibrant ferment is perfect paired with rich foods, helping to cut through the fat and balancing strong flavours – it’s my go-to with an eggy breakfast. Adding mineral-rich sea vegetables such as arame to ferments boosts the nutrient profile, while the ginger provides a lively kick. |
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