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Springtime nutrition

As the days grow longer and the temperature starts to rise, it’s a great time to incorporate seasonal spring produce into your diet. Not only is it a delicious way to eat, but it’s also a great way to get the most healthy nutrition from your food. In this blog post, we’ll explore the benefits of eating seasonal spring produce in the UK and provide some tasty and healthy recipe ideas.

Benefits of Eating Seasonal Spring Produce

Eating seasonal produce has a number of benefits. Firstly, it is often cheaper and more accessible as it is locally grown and not imported from far-flung destinations. This means that it has a lower carbon footprint and is fresher when it reaches your plate.

Seasonal produce is also at its peak in terms of nutrition. Spring produce is particularly rich in vitamins, minerals and antioxidants that are essential for good health. Eating a varied diet that includes a range of different fruits and vegetables can help to reduce your risk of chronic diseases such as heart disease, stroke and some types of cancer.

Spring produce is also great for boosting your immune system. After the long winter months, your body may be in need of a nutritional boost to help fight off infection and illness. Eating foods that are high in vitamin C, such as citrus fruits, berries and leafy greens, can help to strengthen your immune system and keep you healthy.

Spring Produce in the UK

There are a wide variety of fruits and vegetables that are in season in the UK during the spring months. Here are some of the most popular:

Spring onions

Healthy Recipe Ideas

Here are some healthy recipe ideas that incorporate seasonal spring produce:

Asparagus and Mushroom Quiche


1 sheet of puff pastry
8 asparagus spears, trimmed and halved
1 cup of sliced mushrooms
3 eggs
1/2 cup of milk
Salt and pepper
Olive oil


Preheat the oven to 180°C.
Roll out the puff pastry and place it in a quiche dish.
Arrange the asparagus and mushrooms on top of the pastry.
Whisk together the eggs, milk, salt and pepper in a separate bowl.
Pour the egg mixture over the asparagus and mushrooms.
Drizzle with olive oil and bake for 30 minutes or until golden brown.
Carrot and Ginger Soup


1 tablespoon of olive oil
1 onion, chopped
4 large carrots, peeled and chopped
2 cups of vegetable stock
1 teaspoon of grated ginger
Salt and pepper


Heat the olive oil in a large saucepan.
Add the chopped onion and cook until soft.
Add the chopped carrots and stir to combine.
Pour in the vegetable stock and add the grated ginger.
Bring the soup to a boil and then reduce the heat to a simmer.
Cook for 20-30 minutes, or until the carrots are tender.
Puree the soup in a blender or with an immersion blender.
Season with salt and pepper to taste.

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