Thanks, Mother Nature! 5 fresh bites to gobble up right now
This red, leafy plant is a funny one. In many parts, it’s considered a vegetable—and indeed, it looks like one. But because it is often treated as a fruit, some states have declared that it is one. The tart stalk can be treated like celery or like berries, cooked down with sugar. The stalks contain 16 percent vitamin C and 10 percent calcium, making it a good source to keep ya healthy and strong in early spring.
Eat it like this: Stew it down with sugar and use it with strawberries in a pie or crumble, or as a dessert topping. Or, roast in the oven with a sprinkling of sugar until soft and toss it in a salad.
A cup of strawberries packs more than your daily recommended serving of vitamin C, so it’s great during cold season. It’s also loaded with fiber—11 percent—making it a fairly filling snack, though it does present a whopping dose of natural sugar (about 7 g). Strawberries also have a particular kind of antioxidants called polyphenols, which boost your immune system, protect your body from cancer and lower your cholesterol.
Eat it like this: You don’t need to add more sugar to these delights to make them palatable. Add them to your morning yogurt or cereal, top toast with Nutella and berries for a breakfast treat or serve them up with real whipped cream.
They might make your pee smell funny for a few hours, but these spears are worth it! Loaded with vitamin A and C as well as iron and fiber, it’s pretty much got all you could want from a veggie. Pick skinny spears and break off the bottom inch before cooking for tender eats.
Eat it like this: Toss with olive oil, salt and pepper and roast until they start to brown for a tasty side dish. Or, blanch in water and serve on a crudite platter, chop and toss in pasta or salad.
Even though they’re tiny, these babies pack a punch! Technically a fruit, they have a surprising amount of protein (8 g in a single cup serving) as well as 7 g fiber and 10 percent potassium. In addition, scooping these little guys up gives ya 22 percent vitamin A, 96 percent vitamin C, 10 percent vitamin B-6 plus iron and magnesium. Whoa.
Eat it like this: We love them on their own with a pinch of salt, fresh ground pepper and a bit of butter, but try mixing them into rice for a pilaf, a cold bean salad or pasta.
These sweet onions are grown in Georgia in a certain area defined by state law. They’re fat- and cholesterol-free on top of being a good source of vitamin C and fiber. Another bonus? They contain phenolics and flavonoids that have anti-inflammatory and anticancer properties.
Eat it like this: Roast them with chicken and meats in the oven alongside root vegetables like carrots and potatoes, or slice them thin and put them in a salad raw.
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