As the cold and wet weather lingers, you can keep healthy with a balanced seasonal diet. Kale, leeks, citrus fruits, kiwis, pomegranates are packed with vitamins, antioxidants and minerals to help you stay on top form. Make sure you make the best of the season and enjoy them. Kale chips are my current obsession and new favourite guilt-free snack. There are still plenty of root vegetables around to make some deliciously warming soups. This February look out for:
- Brussels Sprouts – great in casseroles or even in salads.
- Cauliflower – Bill Clinton recommends “whipped cauliflower as a substitute for mashed potatoes.” Eat it raw or cooked. Perfect in gratin, curries or casseroles.
- Celery – snack on it raw, in salads and dips.
- Celeriac – a favourite in our house. Great roasted, perfect in soups, delicious in gratins.
- Chicory – simply braised or in creamy gratins. My favourite is just plain in a salad.
- Jerusalem Artichokes – these succulent tubers are perfect in soups but also make tasty side dish sautéed.
- Kale – superfood king. Great raw or cooked.
- Leek – perfect in soups, gratins, quiches or simply steamed with a drizzle of vinaigrette.
- Parsnip – perfect for soups or simply roasted.
- Potato
- Swede – makes a nice addition to soups. You can also simply fry it in butter.
- Blood Orange
- Clementine
- Kiwi
- Lemon
- Orange
- Passion Fruit
- Pineapple
- Pomegranate
- Rhubarb – usually cooked in desserts rhubarb makes a beautiful curry (see recipe below)
This is a great list. I always feel best eating in season. I seem to crave seasonal foods without even thinking about it. But seeing rhubarb on the list reminds me that I’ve been wanting to use up some I have frozen. Any favorite recipes for rhubarb? Curry… never thought of that?? Might have to give it a try. Thanks.
Thanks Susie. The rhubarb curry is very very nice. One of my favourite. Hope you enjoy it too! Annabelle