Spring is here in Northern California and I just feel like shouting it from the rooftops! I know it is still snowing around the country, but, after 6 months of constant rain, I am SO excited to see and feel the sun again for more than just an hour. School, work and life are happening, but it seems to all be lighter and more manageable when birds are chirping and picnics are happening. With spring comes a new season of fresh goodies that I am always eager to add to my grocery list. I love eating seasonally because I feel like sometimes that is how my body craves food- heavier, more comforting foods in the winter and lighter, more refreshing foods in the spring and summer.
Now, I modified this list of superfoods to match the list of low residue foods for those with Inflammatory Bowel Disease, like Crohn's Disease and Ulcerative Colitis. I won't go into much detail in this blog about the Low Residue Diet, but it is a type of low fiber diet used to manage IBD symptoms.
Here are the superfoods you should try this season:
This peppery green is full of cancer-fighting agents, vitamins A, C, and K, and folic acid.
Blink and you might miss apricot season, which is typically in late April to early May. These sweet treats are effective in maintaining eye health, with a high amount of vitamin A, carotene, and lutein. They are great as a standalone fruit or delicious in a dessert.
Spinach is a leafy green with many talents. These leaves are full of iron to help fill our muscles with oxygen. Eating spinach regularly may actually improve your energy throughout the day as it improves the efficiency of the mitochondria, the part of the cell that produces energy.
For the low residue diet, make sure you cook these to break down the fiber for easier digestion.
Garlic can help you to lose weight with the presence of allicin, the compound that signals satiety in the brain. Garlic in the spring has a milder taste than the regular garlic you eat throughout the year.
For low residue, cook the garlic by sautéeing, roasting, or adding to a dish that will be cooked.
Part of the allium family, leeks are high in antioxidants, as well as enzymes that keep your liver and heart healthy.
Similar to garlic, cook the leeks before eating to break down the fiber for a low residue modification.
What better time to eat eggs than around the time of Easter egg hunts? Eating eggs regularly can improve your memory thanks to the high amount of choline in the egg yolk.
Have fun with these seasonal superfoods and experiment by adding them to old recipes or finding new recipes to try!