The transition from winter to spring is intoxicating: flowers are popping up in the park and everything feels fresh and new. And now’s the time to switch to Spring superfoods—a seasonal, natural detox that your ancestors followed for centuries.
Spring produce is naturally light and cleansing, no need for bags of imported fruits and seeds from afar. Stick with your local farmers market and tread lightly. Keep it simple, and be sure to move, too. Here’s my round up of what to eat right now, and why.
Artichokes are my family’s favorite food. This springtime gem is a good source of calcium, folate, dietary fiber, and vitamins C and K. Artichokes are packed with antioxidants and if eaten whole, leaf by leaf, take a long time to enjoy—a bonus for practicing slower, mindful eating. Look for firm, dark green, unblemished globes. Any good vegetarian cookbook will explain how to prepare and trim them to cook. I love them steamed and served with a simple vinaigrette dipping sauce or melted, organic grass-fed butter.
I love radishes in the spring sprinkled with Himalayan sea salt and nothing else. As members of the cruciferous family of veggies, along with broccoli and cabbage, radishes offer powerful antioxidants and cancer fighting benefits. Plus, they’re a good source of magnesium and vitamin C. Their spicy and cooling flavor is also said to break down mucus, the springtime solution to your winter cold.
This tender veggie always reminds me of spring: its delicate taste and limited harvest make it all the more desirable. Asparagus is a good source of iron, fiber, and vitamins A,C,E, and K. It also contains folate which works along with vitamin B12 to prevent mental decline. Who knew? Asparagus for anti-aging. I also like the diuretic properties of asparagus, which can help relieve bloat.
LEAFY GREENS, ESPECIALLY ARUGULA
Greens are not only cleansing to the body (you already know this), but they’re also a great source of beta carotene (your body converts this to Vitamin A), vitamin K, calcium, and potassium. Enjoying an abundance of leafy greens in the spring helps to detox the heavy foods of winter and provides an energy boost, too. Use them in smoothies or salads. Try cutting romaine lettuce in half vertically and putting the pieces on the grill for a few minutes. Drizzle with extra-virgin olive oil, lemon, and sea salt.
A great source of potassium and vitamin C, strawberries are a delicious way to strengthen your immunity, repair your skin, and add a touch of sweetness to your smoothie.
Also known as scallions or green onions, spring onions are actually baby onions that haven’t grown into a full bulb. Containing vitamins A, B, C, and K, spring onions are rich in minerals, such as calcium, and provide anti-inflammatory benefits.
Make this Skinny Grapefruit + Green Smoothie and maximize your leafy green intake.
Interested in Beauty Food? So are we! Join the Smoothie Vs. Juice Debate and read about other superfoods.
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