March is the beginning of Spring: lighter & sunnier days giving us the opportunity to start enjoying fresher lighter foods.
To enjoy fruits and vegetables at their best and fullest flavours, it is best to eat in season. Ideally, with anything, it is best to source local produce however this is not always possible hence why eating in season, foods that are created to grow in their own climates naturally, are always best and as always, I advocate eating Organic (where possible to remove excess toxins entering the body).
What’s in season this month?
Artichoke, Avocado, Asparagus, Beetroot, Cabbage, Carrots, Cherries, Chicory, Cucumber, Fennel, Leeks, Parsnip, Peas, Purple Sprouting Broccoli, Radishes, Rhubarb, Sorrel, Spring Greens, Spring Onions, Watercress, Avocado.
One of my favourite vegetables and one that is a staple in any vegans diet is Avocado. It has so many benefits (as you will see some mentioned in the chart below) and tastes delicious, is versatile in both savoury and sweet dishes and is a great source of natural protein.
Avocado is nature’s dairy free butter, it has natural healthy fats, is creamy in flavour & texture and makes a great breakfast, snack, sandwich filler, salad topper, pesto & desserts (chocolate or key lime mousse being my favourites). Click here to access the recipes for these sweet dessert dishes Avocado Desserts
The list is endless as to what you can do with this vibrant green goodness.
The most common varieties of avocado are ‘hats’ and less often, the brighter smoother skinned fuerte. Don’t prod them to assess if they are ripe because they will bruise. A very gentle squeeze at the stalk end will indicate readiness. The large stone in the middle helps prevent browning so leave it in the half you aren’t quite ready to eat to slow the oxidation process.
I hope that this has given you some ideas and ways to enjoy the wonderful avocado.
Please share your hints, tips & recipes.