It’s veggie month

Last week marked the official start of spring and, while the weatherman seems to have missed the memo so far, we can rest assured the change of season is coming!

Spring is the start of many great things: warmer weather, brighter days and better energy all around. In no small coincidence, March also happens to be veggie month here in the UK – just as the start of spring brings many a good thing to our lives, it also heralds the start of so many delicious vegetables coming into season. 

Here’s what we’ll be eating this spring:

Dark leafy greens
Think spinach, rocket and swiss chard. Calorie for calorie, these delicious leafy greens deliver the highest nutrition of all vegetables. They deliver a substantial boost of potassium, vitamin A, beta-carotene, and are also a great source of calcium – perfect for those on a vegan or dairy-free diet looking to get a little more calcium into their everyday! 

Try this recipe: Chia, Walnut and Spinach Pesto

All the colours

Bright, colourful vegetables such as beetroot, carrots, tomatoes and sweet corn are at their best throughout spring. Colour is an indication of the vegetable’s level of phytonutrients, which offer many health benefits and helps fight against viruses and bacteria. So, do your body (and your eyes!) a favour by choosing the most vibrant veggies you can find. 

Try this recipe Rainbow Power Greens

Cruciferous veggies

Cruciferous vegetables like broccoli, cauliflower, cabbage, and kale are all at their best in spring.  These veggies are high in Vitamin C and fibre, and also contain high levels of phytochemicals which are thought to offer powerful anti-cancer properties.

Try this recipe: Tuscan White Bean, Chia and Kale