We share heaps of healthy information on Nutritious Life’s blog every day, but “In the Kitchen with Keri” is your chance to spend some quality time with the wonder woman behind it all, Keri Glassman, MS, RD, CDN. It’s where she invites you into her space to share the ingredients she’s currently obsessed with, recipes she can’t get enough of, and other tips and tricks learned over many years of life as an always-ahead-of-the-curve nutritionist and wellness expert.
There’s nothing like the taste of fresh spring vegetables after a long, cold winter (unless you live in Los Angeles, in which case … we’re super jealous!). I mean, I seriously love nutrient-dense, versatile sweet potatoes or a really good, creamy butternut squash soup. But when the sun starts shining and the flowers are blooming, you just want lighter, brighter flavors and textures on your plate.
Cooking with Spring Veggies
Eating in sync with the season literally does put a spring in your step (pun intended). It’s also great for the environment, and Earth Day is fast approaching. Here’s how I’m currently cooking with spring veggies.
Artichokes: A top farmers’ market find
Artichokes are filled with anti-inflammatory phytochemicals that are great for both your overall health and glowing skin (which is important as temps rise and you start to show a little more).
I’ve been a big fan of their benefits for a long time—so much so that they were a daily part of my O2 Diet four-day cleanse. And while artichokes are fresh during spring, you can eat them all year long by using canned or frozen versions. I often drizzle them with olive oil and roast them to get them just a little bit crispy.
RECIPE: Roasted Artichoke Hearts
Serve artichokes alongside a piece of omega-3-rich salmon seared or broiled and placed on a bed of arugula. The nutritious green is super zesty and flavorful when its first leaves sprout in spring.
RECIPE: Broiled Salmon
Veggie-Rich Grain Bowl
Another way to easily enjoy fresh produce? Make a grain bowl!
Grain bowls are simple to put together and you can basically throw in whichever grains and veggies you have on hand. For this bowl I made recently, I used farro—an ancient grain filled with fiber—as the base. (If you don’t have the perfect-sized bowl, you can improvise like I did and use a plate. The point is the simple mix of ingredients.) Then, I sautéed fresh asparagus and mushrooms in a pan with olive oil until slightly crispy, and threw those on top of the grains with raw sliced radishes. I love mixing it up with cooked and raw veggies. I topped it off with a soft-boiled egg for extra protein. Asparagus, by the way, is the perfect anti-bloating food, since it contains compounds that aid digestion by acting like probiotics. (Again, perfect for midriff-baring weather!)
RECIPE: Pesto Hummus Dip
See you at the farmers’ market, soon!