What is the spring: 10 healthy and seasonal products
The days are getting longer, and although it is about the coming of spring is only a calendar, the sun will not only Shine, but also protects. It's time to Wake up from hibernation and to fill up stocks of vitamins, energy and joy, spent the long winter. We have compiled a list of seasonal products in the coming March will help to gain vigor and spring mood.
In Russia, this vegetable came from Mediterranean countries and quickly gained popularity. Compared to onions, the taste of leeks is milder and more interesting, the smell is less pronounced, but the nutrients almost the same: it includes vitamins C, B1 and B2, magnesium, potassium and phosphorus. In white-green onion stalks contains quite a lot of carotene — a natural antioxidant.
Leek — cold-resistant plant, and the young greens appears at the beginning of April. The leaves of leeks are tougher than the green onion, so it is usually not eaten raw, and cooking, and it can be done a million different ways. Soft on the palate bow decorate the omelette (for example, Alsace — poached in butter with leeks and ham), a variety of soups (including vegetable, chicken or onion), but you can still bake a quiche.
Another early and cold-tolerant plant, easily withstanding all the vagaries of fickle spring weather. Large leaves of chard, dark green with cherry red cuttings, pleasing to the eye and benefit in the leaf beets are full of vitamin C, vitamin K, needed for blood coagulation, calcium, strengthening bones, and iron for normal hemoglobin level in the blood.
In contrast to conventional beet, chard is a vegetable early, its foliage appears in April and continues until heavy frost. Young leaves taste like something between spinach and beets and is good in salads, such as feta and olive oil. Leaf beet can be put out and serve as a side dish or a separate dish, add to omelets and stuffing with handles, used for filling the soup instead of cabbage; of the large chard leaves to make cabbage rolls.
About the benefits of citrus fruits we all know from childhood, and don't forget about them in adulthood. Orange is not a fruit, a pharmacy: vitamins A, b, C and E, potassium, phosphorus, calcium, magnesium, iron, zinc, and much more. It saturates the body with nutrients and improves mood, which is especially valuable in early spring, when other fresh fruits and vegetables is not enough.
Fresh oranges do not necessarily have just so you can make a salad with yogurt and orange juice, use peeled orange slices as an addition to green leafy salads or to decorate their morning oatmeal. If you want you can prepare something more serious: fragrant orange cake with cinnamon duck with oranges or traditional English marmalade is a liquid jam, where the fruit is cooked along with the skin.
Asparagus is now available year-round, but really good in the spring — another reason to celebrate the change of seasons. This early vegetable is also filled with b vitamins, including folic acid, vitamins C and K and plenty of minerals. The asparagus is also very low calorie and its only disadvantage is the rather high price.
You can cook it in many different ways: asparagus is good in green salads with olive oil in cream soups (with potatoes or by itself), omelets, pasta and casseroles. Asparagus makes a great side dish for fish or chicken — just cook it or bake on the grill. Asparagus can be submitted as a separate dish: cook and season a hollandaise sauce (or just butter) or bake, pre-wrapped in thin slices of prosciutto.
In contrast to the expensive asparagus — simple and affordable "super". Most useful sauerkraut without heat treatment — in the form of salad with vegetable oil. In this case we get the maximum contained in cabbage vitamin K and C, and beneficial lactic acid bacteria. In cabbage are high in fiber is important for intestinal health.
Sauerkraut you can buy or make your own — in this case, you can vary the recipe by adding apples, cranberries, lingonberries and beetroot or red pepper and garlic. You can salt the cabbage-one, with whole pods of beans and peppers, or German- no carrots, but with cinnamon, cloves and juniper.
The resulting product nice clean look and is easy to use in cooking: the Russians brewed from cabbage soup, Polish dumplings stuffed it and stew with porcini mushrooms, and the Germans make a great warming dish called sauerkraut, where, together with cabbage in white wine stewed brisket, sausage and a big piece of meat.
Rocket and other salads[править]
Leaf salads more than a dozen, and they are all good in their own way and bitter arugula, and refreshing watercress, and sweet Lollo Rosso, iceberg and crispy. They are available full of vitamins and fiber all year round, but tastes best acquire in the spring. Often eat lettuce in salads to complement them can be almost anything from fresh berries to tuna. A great habit is to replace fresh lettuce carbohydrate side dishes, and the ability to mix different varieties of leaves and change the dressing helps to diversify the diet.
Fresh arugula, Parmesan and pine nuts you can make your own pesto you only need a strong blender. Iceberg salad was really good on the grill; you need to cut the head lengthwise into two halves and pour the olive oil in Italy they are red the radicchio as a garnish for fish.
If lamb is available year-round, fresh lamb is a seasonal product. The season starts in April, and is considered the most delicious meat suckling lamb — in Russia this is lamb younger than three months. Compared with lamb significantly softer, it has less fat, less distinctive smell, it is prepared faster and better
to digest, while possessing all the advantages of meat: high in protein, minerals and vitamins.
The taste of lamb is milder than mutton, so many cooks prefer to serve it in its pure form — simply roast the steaks on the grill or bake a piece of lamb whole. There are a sea of recipes with lamb, delicious Georgian dishes like chakapuli to Asian options, where the lamb is cooked with soy sauce and sesame seeds.
Another indispensable in European cooking spring vegetable. Spinach is a very early and becomes delicious by the beginning of March, he's a good for its ability to adapt to nearly any dish, and this is perhaps one of the most useful products in principle. It is rich in vitamins A, E, C and K, carotene, folic acid, iron and other trace elements.
Young spinach leaves well into salad, and more hard can be cooked in a frying pan, a little consider with oil. As soon as they decrease in volume — the spinach is ready. It is suitable as a garnish for meat or fish, you can season the soup, add to stews, mix with ricotta and turn it into a filling for homemade ravioli, or just put in the pasta.
Wheat, rye, barley, beans or soy products are eaten in the form of sprouted seeds, more commonly called "sprouts". It may seem that this food is not for everybody, but such seeds help to diversify the diet and make it healthier due to the vitamins and iron. Unfortunately, ready-sprouted seeds are very expensive and very long stored — but you can remember the lessons of biology and sprout them yourself.
The finished sprouts are used in salads with fresh vegetables, smoothies and oatmeal; another option is to grow soy to cook with her Asian cuisine. Soy sprouts are needed to make the right Udon with chicken, it is good to add at the end of cooking to vegetable and meat stir-fries or to fill them funchoza or Thai pad Thai — soy gives the noodles a pleasant nutty flavor.
This vegetable is often called "Chinese salad", but this is not entirely correct: before us is cabbage, though strange forms. Cabbage properties it is endowed in full and not only contains many vitamins, but also iron and fiber.
Thin crisp leaves of Chinese cabbage do similar to salad, so use them in a similar way. Best of all, they look in the salad — even the most ordinary, cucumbers and tomatoes. Widely Chinese cabbage used in Asian cooking: the chopped leaves are added to the Udon with chicken or shrimp, seasoned them Thai version of curry noodles and fried rice, and the Koreans turn it into kimchi.