Are you availing yourself of the lovely seasonal vegetables that are available right now? I know a lot of our produce is available all year round to us with all the air freighting in from distant shores. But isn’t it so nice to have some home grown varieties? Not only does it taste fresher but you are helping cutting down on our carbon footprint of the planet.
So break out the asparagus, Spring greens and Jersey Royal potatoes! Yes it’s ok to eat potatoes even if you are trying to lose weight for that summer holiday. Simply boiled, drained and tossed in some delicious olive oil, they are better for you than stodgy chips fried in saturated fats. Add to your potatoes some fresh chives that are prolific right now. With a nice piece of grilled salmon, chicken or griddled steak, plus steamed asparagus, or lightly sautéed Spring greens and a salad and you have a very healthy, balanced and filling meal. Great for your feelings of well-being.
Fruit wise rhubarb is coming into play now and can be cooked into a compote to have with some plain yoghurt. You don’t have to use the tons of white sugar that is often added to this slightly tangy fruit. There are so many non-refined sugars available now in the supermarkets so experiment with them adding incrementally according to taste!
Getting into eating more balanced home cooked meals will prepare you for the abundance of vegetables and fruit still to come in the forthcoming months. Eating this way is more cleansing to your digestion, helping to eliminate bloating and discomfort often associated with precooked meals due to the fillers and thickeners they use.
What are you going to experiment with over the next few weeks? Do you notice a difference in the taste of using seasonal vegetables? How does it make you feel? Lighter, brighter? Do let us know your ideas for springtime cooking. I love to learn about new twists on everyday dishes.
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