These five foods will be in season in Ontario soon! Why does eating seasonally matter? The longer food takes to get from picking to eating, the more nutrients break down. These foods all come with their own nutritional benefits, and eaten during peak season means the nutrient content stays high. Read on for my top picks for Spring foods!
A food loaded with fibre and liver helping compounds. Asparagus also helps the body get rid of excess fluid and salt. It’s also high in Vitamin E, important for skin health and works as an antioxidant in the body. Asparagus can be lightly sautéed with some garlic and lemon, grilled, or added to whole wheat pastas.
Did you know cherries (tart ones specifically) have melatonin in them? This can help you sleep! Also due to their deep colour they’re loaded with antioxidants and help protect the body from free radicals. Enjoy them raw, in smoothies or on top of salads.
Spinach has iron, which keeps our energy levels up, and also has a decent amount of protein. The iron content is slightly lessened by phytic acid which inhibits iron absorption. However if spinach is cooked this reduces the acid. This green monster is also low in calories but high in fibre. Spinach can easily be hidden in smoothies, added to soups, or enjoyed raw in a salad.
Peas are a great source of minerals such as zinc, manganese, calcium, iron, and copper. They also have phytonutrients and antioxidants that are anti-inflammatory and cancer preventing. Peas also provide omega-3 fatty acids in the form of alpha-linolenic acid (ALA), these help keep inflammation down in the body. These can be incorporated into soups, stews, or added to whole wheat pasta.
Fiddleheads are a fern that have a very narrow growing season in Ontario. They’re available in early Spring. One cup of fiddleheads has 22 calories and almost 3 grams of protein. They do need to be cooked to neutralize a possible toxin. I recommend washing thoroughly, boiling, and then lightly sautéing with some garlic.