Seasonal food

I don’t know about you but when I think about seasonal food I think about freshness. After a few cold months in which there was not too much variety for seasonally and locally grown veggies, I am happy that it is now the perfect time to eat some meals cooked with seasonal ingredients.

Spinach, cauliflower, cabbage, cucumber, kale, spinach, spring onions, watercress, purple sprouting broccoli, new potatoes and radishes are only some of the seasonal vegetables you can choose from. They are cheap and full of vitamins. Also, the seasonal vegetables contain the exact nutrients your body needs in that particular time of the year.

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Now you will say “so what can I make with these seasonal vegetables?” The answer is: many things. One of my favourite meals is boiled broccoli and cauliflower, served with a little bit of olive oil and salt (do not boil them too much, they are a lot better when they are tender, nutritionally wise and taste wise). Spinach salad is another one of my favourites. Use olive oil, lemon juice and a pinch of salt for the salad dressing and if you are a fan of balsamic vinegar add some of that into the mix too. Cabbage salad is really good as well, all you need is to chop the cabbage, add vinegar and salt over it and it is good to eat. I kept the best for last: Tzatziki salad but don’t thank me, thank you Greek friends for that. This is a Greek salad and the easiest way to make it is by chopping the cucumbers into cubes, add garlic, salt, olive oil and a little bit of mint in it and then tie it all together with Greek style yogurt.

Try some of these meals and you will not regret it! Take pictures of your meals and share them with us! Put #cccusustainability in the description of the pictures for a chance to be featured on our page.

 

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Categories: Student Green Office, Sustainability Engagement | Tags: , , , , , , , , | Leave a comment

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