The foods that we eat have a huge impact on your health and well being. Eating a healthy balanced diet containing fresh produce that is in season will be an investment to you and your health and well being. When a food is in season it will contain the highest levels of vitamins and minerals, and will generally taste amazing! I use the British Seasonal Chart from New Covent Garden Market http://https://www.newcoventgardenmarket.com/fruit-veg/british-seasonal-calendar which gives you a full breakdown of vegetables and fruits that we grow in the UK and when are at their best!
Us Brits are famous for our strawberries. Generally if the weather has been kind to us they are readily available from June to August. They ripen just before the tennis season starts which is why many of us associate them with Wimbledon. Strawberries are simply delicious when in season and have a beautiful unique aroma. These small fruits are packed with vitamin C & K, full of fibre and contain high levels of antioxidants. They are sodium free, fat free, cholesterol free and low in calories. Eating a bowl of strawberries provides more vitamin C than an orange.
Strawberries are a wonderfully versatile fruit and can be enjoyed on their own, with yoghurt, made into a delicious smoothie or can be used as a salad ingredient.
Packed with vitamins A, C and folic acid, Pea Shoots are a delicious, nutritious modern slant on the classic British garden pea. Pea Shoots are a nutritious leaf with high levels of vitamin C and vitamin A. A 50g bag of these tasty greens offers more than half of the RDA for vitamin C, a quarter of the RDA for vitamin A and significant amounts of folic acid. It is great news that this healthy and simple to prepare British vegetable leaf is now readily available to consumers. They used to be available from April onwards but as now so popular they are grown all year round in the UK!
Pea Shoots are low in fat and with just 9 calories per 50g bag
and 14 calories per 80g vegetable portion (equivalent to a small bowlful),
they are a delicious addition to any diet. Quick to prepare they provide
a tasty and convenient way to help people achieve their ‘5 a day’ – especially
as they are ideal partners for other vegetables whether served hot or as part
of a mixed salad. Daily salad eaters have also been found to have better
intakes and blood levels of vitamin C, folic acid and carotenoids such as
beta-carotene (which the body can convert to vitamin A).
As part of a healthy diet and lifestyle, the nutrients found in pea shoots can help to maintain health and well being and taste absolutely delicious!
Asparagus season general runs from the end of April to June in the UK. There is nothing quite like the taste of freshly picked asparagus. Its probably one of the most easiest vegetables to prepare and it really doesn't need much cooking. I like to cook asparagus by baking it in the oven drizzled with olive oil, sea salt, pepper and a big squeeze of lemon.... Delicious! Asparagus is claimed to be a super food by many as it contains an excellent source of folate, vitamin K and soluble fibre. Folate and vitamin K are needed for the manufacture of red blood cells and for blood clotting. Asparagus is harvested after 2 years on the soil, the tips are unopened buds of the asparagus flower and them stems are rich in soluble fibre.
Swiss chard is a relative of the beetroot and is an excellent source of vitamins C, E & K, as well as fibre, calcium and zinc. This nutrition packed vegetable holds anti-inflammatory properties, fights stress related disease and supports bone health. Swiss chard contains large amounts of beta-carotene, which has been linked to help the health of your eyes. It also contains high levels of biotin, which is a mineral essential for healthy hair and nails. It can be eaten raw or its slightly sauted with a little oil and garlic. Swiss chard is high in antioxidants and is beneficial for boosting cognitive development. It is generally in season from May through to October in the UK.
Radishes are root vegetable from the Brassica family and are relatives to cabbage, broccoli, cauliflower, turnips and kale. There are several varieties, colours and shapes. They are a good source of vitamin C, B6 & K and contain small amounts of several minerals including potassium, folate, niacin, calcium, magnesium, zinc and copper. They are a good source of fibre and a natural anti-fungal. They are simply delicious eaten fresh, try adding them to your salads, grating them into coleslaw for an extra crunch or griddle them to add them to a burger. Radish pickles very well, which creates an extra crunch and a real depth of flavour.
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