THE SPRING IN YOUR TABLE
Spring has arrived, that means that your meals must also reflect it with much more than soups and broths, therefore, you must integrate fresh fruits and vegetables to your diet that fill your table with life and color.
They are a rich source of fiber, vitamin C, thiamine, niacin, vitamin B-6, vitamin B-12, A, E, D and KY It is known to have the highest level of antioxidants of all vegetables and defend your immune system like no other.
Once nicknamed the "food of the kings" by Louis XIV of France, this fibrous and delicious vegetable has sneaked into almost any type of recipe. And for good reason! Each stem is loaded with vitamins B and C, iron, fiber and more. The researchers also found that it helps our brain to stay active and healthy.
Closely related to wild cherries, these bright, dark red and sour-tasting fruits are at their peak in late spring and early summer. They are the perfect complement to any snack or dessert since they are rich in fiber and potassium and low in calories. Some research shows a connection between eating sweet cherries and preventing Alzheimer's!
With just one cup, you can get 30% of your daily vitamin C needs in less than 25 calories. During the spring and summer they grow locally, so you can find them in any market. They are foods that are cooled naturally and are considered in oriental medicine for their ability to reduce body heat and help fight colds and infections.
Broccolini is a vegetable more versatile than broccoli, since it is more tender and also supports more heat (higher fire). Its flavor is softer and sweeter than broccoli. It is an excellent garnish of fish, and due to its high fiber content, it helps with digestion, relieves constipation, keeps blood sugar levels low and can even control your appetite to maintain the line!