Written by: Elizabeth Hall, MS, RDN, LDN

Spring is in the air! Spring is a time for renewal and to restore healthy habits that may have slacked during the long winter months. When we talk about healthy eating, we often focus on what not to eat instead of highlighting foods we should be adding to our daily routine. Spring is a perfect time to hit the reset button and add these spring fruits and vegetables to your plate. 

Artichoke

This flavorful vegetable is a good source of fiber, folic acid, vitamin C and magnesium. While it may look intimidating to prepare, it’s actually pretty easy. Just snip off the pointy ends of the leaves with kitchen shears then chop off the top of the artichoke – about ¾ of an inch. Then, cut off the stem at the base so the artichoke can sit flat. Rinse under water and place in a pan with about two inches of water in the bottom. Allow the water to boil so it steams the artichoke for about 30 minutes or until tender. To eat, simply peel the leaves off one at a time, dip in olive oil and garlic, then scrape the flesh off with your teeth. Tasty, and fun to eat!

Radishes

Not just “rabbit food”! Radishes can add crunch to a salad or sandwich or flavor to sautéed peppers and onions in fajitas. Radishes are low calorie, low sodium, and fat free, but high in vitamin C. Remove the tops before storing and keep in a plastic bag in the refrigerator for a longer shelf life. 

Strawberries

Fresh, local strawberries are juicy and delicious – is there anything better? Strawberries are high in vitamin C as well as folate. The antioxidants found in these berries help to neutralize free radicals that could build up in the body and cause disease. Store strawberries in the refrigerator and wash just before eating.

Mint

Herbs are a great way to add flavor without salt or sugar. Plus, they have some nutritional benefits of their own including antioxidants. Add mint as a garnish for color or to fruit salad or water for refreshing flavor.