SPRING

A time for growth and renewal. there is a lightness and freshness with this season.

Apricot
Blood Oranges
Grapefruit
Mandarins
Mango

cauliflower
Celery
Chicory
Dandelion Greens
Fava Beans

Leeks
parsnips
peas
radishes
Scallion

Salad Leaves
spinach
Wild garlic
Parsley
asparagus

Welcome to our Seasonal Recipes Hub

SPRING DELIGHTS

Eating with the seasons is not only a delicious way to enjoy the freshest produce, but it is also wonderful way to stay in tune with nature and support local farmers. Our collection of healthy seasonal recipes will inspire you to make the most of each season bounty with dishes that are nutritious as they are flavourful.

Welcome the vibrant and fresh flavours of spring with recipes like asparagus and pea risotto, strawberry spinach salad and lemony chicken with artichokes. Celebrate the renewal of the season with dishes that are light, bright, and bursting with the colour of spring.

Ingredients

  • 4 1/2 cups vegetable or chicken broth

  • 1 cup water

  • 2 tbs olive oil

  • 1 small union finely chopped

  • 2 cloves garlic, minced

  • 1 bunch asparagus, trimmed and cut into 1-inch pieces

  • 1 1/2 cup Saffron Rice or Arborio Rice

  • 1 cup frozen peas, thawed

  • 1 lemon (zested & juiced)

  • 1/2 cup grated parmesan cheese

  • 2 tbs unsalted butter

  • Fresh parsley, chopped for garnish

  • Salt & Pepper to taste

Method

Prepare the Broth in a medium saucepan, bring the broth to a simmer. Keep it warm over low heat.

  • Sauté the Vegetables in a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 3-4 minutes. - Add the trimmed asparagus to the pan and cook for another 5 minutes, until they start to soften.

  • Cook the Rice. Add the rice to the pan and stir to coat the grains with oil. Cook for 2 minutes, until the rice is lightly toasted.

  • Add the Broth Gradually. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the broth is almost fully absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked through but still al dente, about 18-20 minutes.

  • Add Peas and Season. In the last 5 minutes of cooking, stir in the peas and cook until they are heated through. - Add the lemon zest and juice, stirring to combine. Season with salt and pepper to taste.

  • Finish with Cheese and Butter. Remove the risotto from the heat and stir in the Parmesan cheese and butter until melted and well incorporated.

  • Serve the delicious Spring Asparagus Risotto hot!

Ingredients

  • 1 ripe banana

  • 350ML kefir

  • 75G frozen berries

  • 40G whole almonds or any other nuts of your choice

  • 1/2 to 1 cup almond milk

  • 1/2 cup Greek Yoghurt

  • 1 tbs of chia and/ or flax seeds (soak first)

  • 1/2 cup oats (optional)

  • 1 tbs honey (optional)

Method

Put everything in a blender or food processor.

Then whizz until completely smooth. Pour into 2 glasses & serve..

  • 4 boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1 1/2 cup chicken broth

  • 1 lemon, juiced and zested

  • 4-6 baby artichokes, cleaned and quartered

  • 1/4 cup capers, drained

  • 1/4 cup fresh parsley, chopped

  • Salt and pepper, to taste

Ingredients

Method

1. Prepare the Chicken: Season the chicken breasts with salt & pepper.

2. Sear the Chicken: - Heat the olive oil in a large skillet over medium-high heat. - Add the chicken breasts and sear until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.

3. Cook the Onions and Garlic: - In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. - Add the minced garlic and cook for an additional 1 minute, until fragrant.

4. Add the Broth and Lemon: - Stir in the chicken broth, lemon juice, and lemon zest. - Return the chicken breasts to the skillet, spooning some of the sauce over the top.

5. Add the Artichokes and Capers: - Add the artichoke hearts and capers to the skillet. - Cover and simmer for 15-20 minutes, until the chicken is cooked through, and the flavours are well combined.

6. Finish and Serve: - Stir in the chopped fresh parsley. - Adjust seasoning with additional salt and pepper, if needed. - Serve the chicken breasts with the artichokes and sauce spooned over the top.

Serving Suggestions: - This dish pairs well with rice, quinoa, or a side of roasted vegetables. Enjoy your lemony chicken with artichokes!

Wholesome Recipes for a healthier you!

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