THE CUSP OF SPRING
LC Arisman, Certified Health Navigator
As the weather shifts and the sun shines more, spring produce makes its happy return. Fresh asparagus and pea shoots are just around the corner! Fruit-wise it’s still all about the citrus for another month or so, and citrus always reminds me of the promise of spring.
Fresh lemon can brighten up any dish. I often zest some lemon to go on top of salads, sprinkle into sparkling water, or add to a salad dressing. Lemon juice squeezed into tea or water, added to roasted veggies, or used in a sauce for fish or chicken adds a splash of sunshine while we wait for the rest of the world to reawaken.
Asparagus is among the first spring vegetables to pop through. Drizzled with a bit of olive oil and seasoned with salt and pepper, it roasts in 8-10 minutes at 400 degrees. Topped with some pressed garlic, fresh lemon juice, and a sprinkle of Parmesan, it is simple and delicious.
Cruciferous vegetables like cauliflower or broccoli really come to life in the same manner. They take longer to roast (20-30 minutes, depending on the size of your floret), and I’d recommend flipping them halfway through, but add that garlic, lemon, and some lemon zest, then a dash of the Parmesan and you may find yourself saying the phrase I never thought I’d utter—“This cauliflower is FANTASTIC!”
According to Dr Michael Greger of NutritionFacts.org, if you’re only going to add one thing to your diet, cruciferous vegetables should be at the top of your list. Less than a serving a day may cut the risk of cancer progression by more than half.
Life is giving us lemons, so squeeze those suckers on top of some life sustaining vegetables and enjoy!
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