Spring’s best superfood.

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As we move out of winter and into spring, the urge to eat stodgy comfort food starts to be replaced by a need to eat lighter bites and healthier dinners. It’s time to start shedding the insulation that was so necessary in winter, and begin to feel lean and healthy as the layers start to come off. Green superfood recipes are a great way for you to start losing a bit of the winter weight and feel more energised as the spring settles in. With a little more sun, plus a bit more healthy food, you should soon be feeling fully energised and ready to enjoy the spring time. Here are some of spring’s best superfoods, with recipes to help you to use them.

Superfood: Asparagus


Asparagus is something many people remember from their childhood’s as something that they didn’t enjoy, but it is worth trying again as with a more mature palette. Served in the right way it is absolutely delicious. Make sure you steam or boil it for just a few minutes so that it retains some of its bite, as well as staying rich in antioxidants, and vitamins C, E and K.

Try: Asparagus steamed and served as dippers with a lightly boiled egg.

Superfood: Peas


Fresh spring peas are so delicious that you could eat them on their own, uncooked, straight out of the pod. Peas have a good deal of B vitamins to help with energy production, and are also rich in iron, helping to avoid anaemia.

Try: Steamed peas stirred into barley risotto, made from rice and a few fresh shrimp. Just add vegetable stock to pull the whole dish together.

Superfood: Broad beans

Broad beans

Also known as fava beans, these beans are popular with vegetarians as they provide a good source of protein, fibre and iron. Broad beans also contain L-dopa, the chemical that the body uses to produce dopamine, a powerful neurotransmitter involved in mood control.

Try: Broad beans mixed with feta cheese and spring onions and piled on top of thin sourdough bread slices for an alternative to bruschetta.

Superfood: Rhubarb


Rhubarb is a fantastic, zesty vegetable, which is usually treated as a fruit when it comes to cooking. The fresher your rhubarb the better, as it is full of vitamin C, fibre and calcium, and during spring it has the most nutrients. Rhubarb can be a little tart, which is why it is best teamed with strawberries, another great spring food.

Try: Chunks of fresh rhubarb mixed with fresh spring strawberries and placed in a pie dish with either ready-made or homemade pastry. Sprinkle sugar and orange juice over the top to taste, top with a pastry lid and bake for 45 minutes.