3 Foods To Eat In Spring

Eating in season makes sense in so many ways. For centuries, Ayurvedic practitioners and Chinese herbal doctors have eaten the foods which were in season. The idea is very simple-eat what is abundant and harvested in the current season in order to align your body with nature and stay healthy. Seasonal eating has a positive impact on the environment as well since foods do not have to be transported from miles away. Since spring brings many different options, it is one of the best times to experiment with seasonal eating. Here are three foods which are plentiful in the spring:

1. Rhubarb. Rhubarb is a good source of fibre and contains vitamin C and calcium. It also contains high amounts of fibre which keep you feeling full and keeps your digestive system healthy. Eating fibre has also been linked to lower cholesterol levels. Rhubarb can be eaten alone or added into tasty yet healthy baked goods such as rhubarb muffins or rhubarb and strawberry crumble.

2. Leeks. Leeks are an excellent source of vitamin C, iron and fibre. They also promote heart healthy and help keep your blood healthy. Leeks are also high in Vitamin A, Vitamin K, Folate, Manganese, Vitamin B6, Iron and Magnesium . Leeks can be added to soups or boiled/steamed and eaten as a side dish. 

3. Sea Trout. Sea trout is a good source of omega-3 essential fatty acids, which are linked with reduced risk of heart disease and some cancers. Trout is great to buy at this time of year because it is less expensive.

Eating in season is easy, natural, and cheap. Do your research and find out what is in season and base your diet around these foods. It doesn&undefined;t have to be boring either-try different recipes based around what is in season.