What’s In Season? Your March Produce Picks for Healthy Eating!
We’d all like to eat healthier but it can be a challenge when you aren’t sure what’s even in season right now. Produce that’s traveled halfway across the globe just isn’t going to taste as good as food that’s in season close to home, and the cost to you and the environment increases when we buy food that’s been imported. Here’s a guide to your best March produce picks!
Citrus fruits including grapefruit, oranges, lemons and tangerines are all in season right now. Try mixing them into a smoothie or just eating them fresh in the morning for an instant energy boost. Citrus fruit also pairs well with many seafood recipes such as this Ginger Citrus Salmon from Paleo OMG.
Fruits, such as apples and pears are great March produce picks. A really easy way to incorporate these is to mix them into the salads you already love. Luckily, spinach and other greens are also in season right now. Try a pear and Gorgonzola salad with an apple vinaigrette dressing – you won’t be disappointed.
Many of my favorite vegetables are also available in March. Carrots and beets can be found in stores and at produce stands. One of my favorite ways to use beets is in a cold soup.
Raw Beet Soup
½ medium beet, chopped
2 carrots, chopped
1 clove of garlic
2 tablespoon raw apple cider vinegar
½ teaspoon sea salt
1 cup of water or coconut water
Juice of 1 lemon
Pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Optional – Top with nutritional yeast for a boost of B vitamins and protein.
Finally, other perennial favorites like celery, artichokes, Brussels sprouts, broccoli, asparagus, potatoes, and cauliflower are also March produce picks. There’s one more that should come as no surprise in the month of March either – cabbage! Cabbage is so versatile I try to eat it as much as possible from sauerkraut and kimchi as a fermented fave, to coleslaw and sweet cabbage salad – I just love it. I’ve got a lot of Irish in me for sure, but even if you don’t, March is about corned beef and cabbage! Here’s a favorite corned beef and cabbage stew recipe below.
Make sure to share your favorite recipes using these top March produce picks with me!
Recipe via: http://holisticallyengineered.com/2013/03/corned-beef-and-cabbage-stew.html
1 1/2 lbs corned beef brisket (toss the seasoning packet)
1 small onion, chopped
2 garlic cloves, minced
2 medium carrots, chopped
2 ribs of celery, chopped
10 cups water
1/2 Tbsp apple cider vinegar
1/2 tsp mustard seed
1/2 tsp black peppercorns
5 whole all spice
2 bay leaves
1/2 lb radishes, quartered
1/2 small head cabbage, chopped (or more to taste)
In a Dutch oven, heat 1 Tbsp of oil over medium heat
Add the onions and cook for 4-5 minutes
Add the garlic, carrots, celery, salt & pepper (to taste) and cook for 2-3 minutes
Create a spice packet by placing the mustard seed, black peppercorns, cloves, all spice, and bay leaves into a piece of cheesecloth and tie it with a piece of kitchen twine long enough to hang off the side of the pot (this is for easy removal–you could also use pickling spice, but check the ingredients).
Add the corned beef, water, apple cider vinegar, and spice packet to the pot
Bring the stew to a boil and reduce the heat to a low simmer
Simmer for 3 hours.
Add the cabbage and radishes the last 30 minutes of cooking time
Remove the corned beef and shred the meat with the fork.
Remove the spice packet and add the corned beef back into the pot
Stir to combine, season to taste, and cook until the vegetables are tender.
Before You Dig In
Try a quick meditation before meals. It will help you release stress, center yourself and be mindful of how full and nourished you are prior to taking a single bite!