With
the first day of spring here, we have a season full of budding and blossoming
to enjoy. All around us are trees coming back to life. Its time to spring clean
our kitchen and pantry and enjoy the best of the season. Here are some tips on
fruits, vegetables and herbs from list toppers. Delightful recipes with their bonus health
benefits.
Create your signature fruity sensations!
Rhubarb: A great source of vitamin C, Calcium,
Fibers and Vitamin K, rhubarb is
incredibly versatile with many culinary uses. Rhubarb dates back to 2700 BC
where it was grown and used in China for medicinal purposes. It is thought that it made its way to America
in the late 1700’s and began growing in Maine and then spread into
Massachusetts. Try out more than 300 recipes and add your own at http://www.rhubarbinfo.com/recipes
Strawberries: One cup of strawberries contains over
13% of the RDA of dietary fiber, yet only 43 calories. The dietary fiber in
strawberries helps to keep digestion regular, as well as lowers blood pressure
and curbs overeating. Buy them plump, firm, fragrant berries that are shiny and
bright red. : Wash with warm water, discard any moldy berries, wrap in paper
towel or plastic loosely and refrigerate for 3 – 5 days. If you don’t like them
fresh, here are some great recipes to use them in http://www.eatingwell.com/recipes_menus/collections/healthy_strawberry_recipes
Sizzle it with vegetable delectable’s:
Asparagus: This
vegetable is sometimes referred to as the aristocrat of vegetables. Many Greeks
and Romans not only appreciate asparagus for its taste but also believe it
possesses medicinal properties from alleviating toothaches to preventing bee
stings. Such things are mythical, but asparagus does contain a good supply of
vitamins and minerals. Here are some exotic recipes http://www.washingtonasparagus.com/default.cfm?body=recipes.cfm
Radish: Radishes
were first cultivated thousands of years ago in China, then in Egypt and
Greece. Radishes were so highly regarded in Greece that gold replicas were
made. Radishes
are root vegetables that resemble beets or turnips in appearance and texture,
but have a distinct flavor. Radishes are a very good source of vitamin C and
also contain significant amounts of calcium, magnesium, folate, and potassium.
Practitioners of natural medicine prize radishes for their ability to stimulate
digestion, cleanse the system, and alleviate congestion and a sore throat. Try
out some amazing recipes http://www.bonappetit.com/ideas/radish-recipes/search
Spice it up with seasonal herbs:
Lavender:
Lavender isn't just for aromatherapy products. This wonderfully fragrant flower
is also edible and is surprisingly versatile in the kitchen. Dried lavender
flowers can be used to make teas or extracts as an essence in baking. To try
out delicious recipes using lavender, click here: http://www.epicurious.com/recipes/food/views/Honey-Lavender-Ice-Cream-108526
Thyme: Thyme is a uniquely flavored herb that
has many tasty varieties, including lemon thyme, and many delicious uses. Fresh
thyme can be whisked into sauces or salad dressings, stirred into rice and
grain salads, rubbed onto pork and other meats, sprinkled onto potatoes and
eggs, used as garnish for fish, infused into olive oil or vinegar or added to
desserts for a special treat.
Explore
a variety of recipes using thyme and enjoy http://www.bbc.co.uk/food/thyme
Parsley: Parsley can be whirred into pesto,
stirred into soups and stews, added to sauces, tossed in green or grain salads,
combined with other herbs and olive oil to form a paste to rub on meats and
fish and sprinkled onto just about any savory meal as a colorful finish. Here
is a delightful recipe from Argentina http://www.asadoargentina.com/parsley-garlic-chimichurri-recipe/