Seasonal eating: Spring’s sweet simplicity on your plate
Spring is a season of lightness — in the air, in our energy, and on our plates. As the soil warms and gardens awaken, nature offers a palette of fresh, nourishing ingredients that invite us to eat simply, intuitively, and with joy.
What’s in season?
Spring’s stars include:
- Asparagus: Rich in folate and fibre, perfect grilled or tossed into salads
- Strawberries: Bursting with vitamin C and natural sweetness
- Leafy greens: Spinach, rocket, and baby lettuces support detox and hydration
Preparing these ingredients doesn’t require much effort either — a drizzle of olive oil, a squeeze of lemon, a handful of herbs. Their flavour speaks for itself.
Simple, nourishing recipes
Spring salad bowl — Combine grilled asparagus, fresh spinach, sliced strawberries, and toasted almonds. Dress with lemon juice, olive oil, and a touch of maple syrup for balance.
Green quinoa pilaf — Sauté spring greens with garlic and lemon zest, then fold through cooked quinoa. Top with pumpkin seeds and fresh parsley.
Strawberry and mint infusion — Steep sliced strawberries and mint leaves in cool water for a refreshing, antioxidant-rich drink.
Why seasonal eating matters
Eating seasonally is a way of syncing with nature, of letting your plate reflect the world outside your window. It’s not about complexity, but connection. Sweet, simple, and alive.
Local produce is picked at peak ripeness, meaning its fresher, will taste better and pack a stronger nutritional punch.
Eating with the seasons supports local growers and reduces food miles, so it’s more sustainable for the planet.
Spring foods naturally support liver health, hydration, and energy renewal.
Eating seasonally is a way of syncing with nature — of letting your plate reflect the world outside your window. It’s not about complexity, but connection. Sweet, simple, and alive.
