There are many benefits to be gleaned from changing your diet with the seasons. Trying something new which is in season will ensure you get top quality nutrients, straight out of the ground or off the tree, better taste and the food has less distance to travel to reach your plate.
Now in season:
March
At the greengrocer; beetroot, carrots, leeks, mint, parsley, purple sprouting broccoli, radishes, rhubarb
At the fishmonger; sardines, lobster
In the hedgerow; nettles
April
At the greengrocer; carrots, kale, mushrooms, radishes, rhubarb, rosemary, spinach, strawberries and watercress
At the fishmonger; cockles
In the hedgerow; wild garlic, dandelions, nettles
Recipe for Spring
Adzuki bean bake with kale, spinach or purple sprouting broccoli
The Adzuki bean is packed with weight-regulating nutrients and acts like a sponge soaking up excess fluid in the body so they are a choice bean for weight loss!
Makes 4 portions
1 tbsp olive oil, plus extra for brushing
1 medium onion, peeled and chopped
2 garlic cloves
1 small butternut squash
1 large carrot
1 celery stick, trimmed and sliced
300ml just boiled water
1 tsp organic vegetable bouillon (stock) powder
200g cooked adzuki beans
1 medium leek, trimmed and sliced
2 tsp cornflour or arrowroot blended with 1 tsp cold water to make a smooth paste
1 large sweet potato, cut into 5mm slices
Heat the oil in a large saucepan with a tiny bit of water, so you are water sautéing really. Gently water sauté the onion and garlic for 3 minutes, stirring occasionally. Add the squash, carrot and celery. Cook with the onion and garlic for 2 minutes, stirring regularly. Pour the just-boiled water over the vegetables and stir in the bouillon powder. Bring to the boil, then reduce the heat and simmer for 10 minutes.
Preheat oven to 200C/ Gas 6. Stir the sliced leek and adzuki beans into the vegetable mixture. Return to a simmer and cook for 5 minutes, stirring occasionally. Add the cornflour or arrowroot mixture and cook for about 1 minute until the sauce thickens, stirring.
Remove from the heat and transfer into a 900ml ovenproof dish. Arrange the slices of sweet potato on top of the bean and vegetable mixture. Brush with a little of the oil and bake for about 30 minutes until the potato is soft.
Serve with freshly cooked spinach, kale or purple sprouting broccoli.
