As we transition into Spring, you’ll find a variety of cruciferous vegetables readily available while grocery shopping. Although the name implies otherwise, you are probably already familiar with them. Cauliflower, curly kale, and broccoli are all at their peak at the start of this new season, and can be incorporated onto your plate in many ways!
There are many benefits to shopping seasonally, including affordability and nutrient bioavailability.
When a produce is in season, you might notice that there is more of it available at your local grocery store at a more affordable price. Not only is seasonal produce easier on your wallet, but it has been harvested at its nutrient peak. This ensures optimal flavor and nutrients in each and every bite.
Do you remember when we discussed the health benefits of cruciferous vegetables?
If you need a refresher, that sulfurous smell that cruciferous veggies are so well known for is actually a key contributor to the overall health benefits they provide. Glucosinolates, those sulfur-containing compounds, have both anti-viral and antibacterial effects in the body.
Simply put, as we continue to prioritize immune health in the days ahead, these seasonal cruciferous vegetables will quickly become your friend!
Cauliflower
How many ways are there to enjoy cauliflower? Too many to count.
Cauliflower can be –
• Roasted with a variety of spices and enjoyed as a side, or part of a power bowl
• Steamed and mashed into faux mashed potatoes
• Riced and used as a low carbohydrate alternative to whole grains
• Pureed into a creamy soup
If you need some fresh ideas cooking with cauliflower, try this Anti-Inflammatory Turmeric Roasted Cauliflower or this Healthier Orange Chicken Stir Fry with Veggies using cauliflower rice.
Curly Kale
If you haven’t incorporated curly kale into your cooking, it’s about time to start. Adding greens into your diet is a great way to increase fiber, naturally detox the body, and fuel energy levels.
Kale can be –
• Thinly chopped and massaged (make sure you remove the tough rib in the middle!) for a delicious salad
• Roasted in pieces or even left whole for a crunchy chip alternative
• Layered into a comforting batch of lasagna
• Added to a soup for extra green power
• Blended with the traditional flavors of pesto for a superfood twist
For a fresh take on kale in the kitchen, try this Super Simple Kale and Walnut Pesto or these Baked Kale Chips with Cheesy Cashew Dipping Sauce.
Broccoli
This cruciferous vegetable is probably the most familiar of the bunch. Try experimenting with new ways to cook broccoli to keep this standby vegetable from feeling overused.
Broccoli can be –
• Roasted with a drizzle of avocado oil and spices for a flavorful side
• Steamed and blended into a creamy soup
• Kept on hand frozen and added to one-pot meals, such as stir fries or curries
Reinvent broccoli in the kitchen through this recipe for Copycat Panera Broccoli Cheddar Soup (dairy-free) or this Easy Broccoli Tofu Stir Fry.
By shopping in season, you’ll not only save money at the store, but reap the benefits of peak nutrition and flavor! Which one will you cook with first?
Carly Paige, health coach and cooking instructor, believes that healthy doesn’t have to be hard. Her mission is to show you simple swaps in and out of the kitchen to elevate your everyday that will transform your health. Carly is the author of Simply Swapped Everyday, a healthy guide and cookbook with over 75 plant-powered recipes and founder of FitLiving Eats – a place where she shares nutritious recipes and how-to guides.
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