During your next trip to the supermarket, take a look around the produce aisle and notice what you see… apples, sweet potatoes, squash, mushrooms? Yep, despite being traditional fall foods these fruits and veggies are available year round thanks to food importation.
The question is even though they’re available, should you eat them out of season?
At Integrative Nutrition, students learn that while it’s never a bad idea to eat a variety of whole foods it can be particularly beneficial to eat seasonally to keep your body in harmony with the earth. After all, your body is already made for it— as Integrative Nutrition founder Joshua Rosenthal says our ancestors ate seasonally because they had no choice. Today, modern consumers have so many options it’s up to us to make the educated decision.
That’s why we’ve put together a list of our top real foods to eat this Spring:
Mangoes are packed full of vitamin C, vitamin A and fiber. According to studies, this fruit can also help reduce body fat and control blood sugar. You can eat mangoes by themselves as a healthy snack, or incorporate them into lunch and dinner. Try fish tacos with mango salsa or a leafy green salad with mangoes.
Artichokes will prepare your body for an upcoming marathon or spring workout plan because they provide high levels of magnesium, which improves muscle health and gives your body energy while also regulating blood pressure. One medium artichoke contains a whopping 77 mg of magnesium!
Avocados provide folate, protein and vitamins C, E and K. In addition, they’ve been shown to aid in detoxification. Joshua also teaches students that our bodies frequently crave foods that balance out elements of the season. In spring, we seek detoxifying foods, so avocados are the perfect pick. They also provide 42 mg of magnesium per cup.
This vibrant red stone fruit boasts vitamins A, C and E, as well as iron and potassium. Like avocados, cherries make a great spring detox food because they aid digestion and cleanse the body.
Peppery mustard greens have quite a kick and are a natural complement to salads. Pair them with a lemon dressing and feel your taste buds come alive. These greens also pack high levels of antioxidants and fiber, as well as vitamins K and C.
You’ve probably noticed that strawberries just aren’t as flavorful in winter. That’s because they are ripest in spring, so it’s important to load up on these berries during their peak. Strawberries are a great source of vitamin C, fiber and folate. Because of their high antioxidant content, they have the power to boost immunity and fight diseases, including cancer.
So this spring, be sure to scope out all the at-peak produce at your grocery store or farmers market and reap their detoxifying benefits.
Have you noticed a difference when you eat seasonally? What are your favorite spring foods? Let us know in the comments below.