Depending on the season, we have to make ourselves aware of our eating and living habits. Together with changes in nature and climate change, our body adapts to various combinations of factors. Our healthy diet can be neglected in winter due to the lack of fresh vegetables. The end result is reflected in various metabolic disorders, such as tiredness, drowsiness and malaise. We want to reduce the consumption of high-fat food during the holidays in spring with the help of healthy, home-made food.
In the supermarket nowadays we discover foods that are atypical for the season: we eat wintry tomatoes, cucumbers, even watermelons and oranges in winter. Fruits and vegetables in demand and well tolerated by many people make up our menu in winter. But have you noticed how this diversity affects your organism?
Spring is the right time to eat disciplined. The body now needs healthy, vitamin-rich food with a high level of protein and micronutrients. Pay attention to the preparation method and put the fatty meat and sweets aside.
Proper preparation is an important part of the healthy eating process. So it is advisable to rinse the fresh vegetables under cold running water and steam them instead of frying them.
We’ll show you some delicious spring dishes:
Spinach salad with hard-boiled eggs
This light, healthy starter consists of hard-boiled eggs, cherry tomatoes, baby spinach and fresh onions. To make a salad dressing, you would need mustard, 1 tablespoon of vinegar, 1 cup of yogurt and 3 tablespoons of olive oil. Add the parsley and finely chopped radishes to taste and mix in the salt and pepper well.
Who doesn’t like a portion green soup at lunchtime? To match this treat you would need:
Ingredients for the soup:
1 tbsp olive oil
2 cloves of garlic, chopped
12 stalks of green asparagus, roughly chopped
1 zucchini, roughly chopped
3 cups of vegetable broth
¼ tsp pul beaver
salt and pepper
1 bunch of spinach (about 3 cups)
Ingredients for the topping:
¼ cup basil and chives, roughly chopped
¼ cup almonds, roughly chopped
¼ cup of olive oil
¼ teaspoon salt
¼ cup asparagus tips, raw, finely chopped
¼ cup zucchini, raw, finely striped
Heat the olive oil in a medium saucepan and briefly sauté the chopped garlic. Add the asparagus and zucchini, setting aside enough for the topping. Add vegetable broth, powdered bread, salt and pepper. Let the soup simmer for about 15 minutes. Add spinach and cook for another 5 minutes. Let cool and puree with the food processor.
Crush the herbs, almonds, olive oil and salt in a mortar or use the mixer to make the ingredients smaller. Mix with asparagus and zucchini. Serve on pureed soup.
The nettle is rich in three of the most important nutrients, calcium, potassium and iron. If you have the opportunity to pick the nettles yourself, the soup would be even healthier than usual. Here’s the recipe for one Spring soup made from nettles, spinach and Gruyere:
3 tbsp olive oil
1 onion, finely diced
600 grams of floury potatoes, diced
3 cloves of garlic, chopped
300 grams of nettle
1 L vegetable stock
150 grams of spinach leaves
150 ML double cream
6 slices of bread
2 tbsp wholemeal mustard
2 tbsp butter, room temperature
100 grams of Gruyere cheese, finely grated
Heat the olive oil in a large pan, add onion and fry for 10 minutes. Add potatoes and garlic and let cook for 2 minutes. Add the nettles and vegetable broth, simmer for another 15 minutes and finally add the spinach. Puree the mixture and add the double cream.
Toast the bread slices and brush with the mustard and butter mixture. Scatter cheese on top and briefly bake. Serve with the soup.
This Kale casserole for vegetarians Makes within an hour and would make a great dinner instead of pizza.
600 grams (1/2 head) kale, without thick stems, cut into small pieces
3 large eggs
1 tbsp butter
1/3 cup all-purpose flour
1 cup of whole milk
¼ cup double cream
2 tbsp tomato paste
100 grams of Gruyere cheese, grated
¼ cup parmesan cheese, grated
3 tbsp parsley, chopped
2 teaspoons of kosher salt
1 ½ teaspoon sea salt
½ teaspoon pepper
Preheat the oven to 200 degrees.
Heat the water with the kosher salt in a large saucepan, add the kale and cook for 5 minutes. Drain and rinse under cool water. Let the kale dry on kitchen paper.
Mix the flour, whole milk, double crème, tomato paste, eggs, 1/3 of the cheese, parsley, salt and pepper together well. Add the pressed kale and cover with the milk and flour mixture.
Grease the baking dish with butter and sprinkle with parmesan cheese. Add the mixture with the kale and cover with the remaining cheese. Fry for about 50 minutes.
Many more recipes are available to you. Decide to eat healthy and strengthen your body for the coming summer!
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