Seasonal salads and vegetables, their benefits and how to cook them
I am a big advocate for eating seasonal produce. Shopping & eating seasonal food is a great way to move closer to what nature intended us to eat as humans.
As spring turns into summer, an abundance of rich vibrant seasonal produce is available in our shops and local markets; asparagus, radishes, spring onions, lettuce, spinach, tomatoes, herbs, peppers & courgette flowers. This light summer bounty is rich in vitamins, minerals & antioxidants that support our overall health & wellbeing.
Aim to eat two cups of colourful vegetables daily & one serving of salad.
* Colourful vegetables are super rich in carotenoids. Carotenoids help prevent skin damage by protecting against UV damage. It is important not overcook vegetables as these anti-ageing nutrients will be destroyed at high temperatures. Boil or steam mixed vegetables in water for four minutes.
* Salads are rich in magnesium, folate, calcium & vitamin A. They are also an excellent source of fibre. Fibre is great for our digestive tracts, balancing hormones and skin health. My favourite seasonal salad is rocket, mustard leaves, lettuce & sliced radishes with a dressing of organic olive oil, freshly squeezed lemon, salt & pepper.
To learn more about how nutrition can affect your overall health, wellbeing & skin, email firstname.lastname@example.org