YMCA Healthy Living Magazine, powered by n4 food and health SPRING 2019 - Page 8

MARNIE NITSCHKE, APD Marnie is an Accredited Practising Dietitian at www.n4foodandhealth.com. She also works in clinical nutrition at Epworth Healthcare, and in private practice at Everyday Nutrition in Glen Iris. www.everydaynutrition.com.au SEASONAL EATING IN SPRING We give you some seasonal inspiration to get you enthused in the kitchen, this spring. ongratulations! You’ve made it through another chilly winter. The weather is finally starting to warm up, and the days are getting a little bit longer. Another great thing about the change of season, is that it brings with it new seasonal produce. And that means shaking things up a bit in the kitchen. C } } With the milder weather, salads are back on the menu. Check out your local greengrocer and take your inspiration from the vibrant colours of seasonal produce. Roast up a big tray of in-season vegetables to go with dinner, and then use the leftovers in your salads or frittatas. Asparagus and cauliflower work wonderfully here. } } Stir fries are another great crossover dish during spring, when the evenings are still chilly. There’s a lot of new produce in season to throw in the wok – like snow peas, capsicum and beans. You might also like to try these in a veggie-rich fried rice or curry. } } Spring is also still a great time for soup. You might like to try your hand at pho (a Vietnamese-style broth noodle soup - see page 17) or put your spin on a spring minestrone featuring peas and asparagus (see page 9). } } What about playing around with seasonal veggies like zucchini, spinach or broccoli on a homemade pizza, or sautéing them in a simple pasta sauce made with extra virgin olive oil? It’s time to get excited about this season’s fruit and vegetables Bananas are in season all year round, as are grapefruit. In spring, we’ve still got lemons, limes and mandarins carrying through. But let’s give a warm welcome to berries, which we love for their amazing antioxidant content, health properties and, of course, how delicious they are! Other all year-round veggies to love include beetroot, carrots, leek, lettuce, onions, parsley, potatoes, rhubarb, silverbeet and spring onion. And during spring we’ve still got beans, broccoli, cauliflower, parsnip and spinach. Spring newcomers we haven’t seen in a while include artichoke, beans, broad beans, capsicum, chillies, cucumber, peas, squash and zucchini. Enjoy! Look out for the following delicious recipes starring seasonal ingredients in this edition: Green Spring Minestrone soup PAGE 9 8 Salmon, Asparagus and Pea Frittata PAGE 9 YMCA HEALTHY LIVING MAGAZINE SPRING 2019 Carrot Cake Bircher PAGE 16 Chicken Vietnamese Pho PAGE 17 Quinoa, Cranberry, Parsley and Cucumber Salad PAGE 16