Spring Greening
What is it about spring that makes us want to eat a little healthier? Maybe we’ve had our fill of decadent holiday feasts. Or maybe it’s knowing that longer days and warmer weather are nearly here, bringing enticing new seasonal fruits and vegetables ripe for the eating. Or perhaps we’re just inherently attuned to the environment and are meant to eat the foods that grow around us.
If you’ve been thinking about making some healthy changes to your diet, spring is a good time to start. It’s a great season for fresh vegetables and herbs, full of the vitamins and minerals your body needs to stay healthy. And if you’re looking for inspiration, this issue is packed with ideas on how to easily incorporate healthier foods into your life.
Rebecca Katz, a nationally recognized expert on the role of food in supporting health, has a fun idea: paint your plate, for a colorful way to calm inflammation. When you pack every plate with color, you are incorporating lots of powerful anti-inflammatory agents in your diet. So here’s a challenge: Cook for a week with … color! Rebecca provides bright and vibrant recipes to help you meet that challenge with ease.
For another spring-forward idea, try shifting the center of your plate to emphasize produce instead of proteins. An evolving culinary lifestyle called “plant forward” bridges the vegetarian and the omnivore worlds, and is making its way to prepared chef and home menus.
At Edible Silicon Valley we know that spring signals new growth, new flavors and new beginnings. We asked local chefs and bar managers what they were planning for spring, and we’re impressed with their creative use of fresh ingredients and innovative flavor profiles.
And no issue would be complete without Real-Time Recipes. Three tasty recipes celebrate the satisfying, nutrient-rich egg. Find your food bliss or plan an egg-stravaganza brunch with Deviled Eggs and Quick Pickled Carrots, Spanish Tortilla and Spring Greens with Salad Cream.
There’s plenty more of this kind of inspiration for you to enjoy in our spring issue. Think of “spring greening” as spring cleaning your diet to put a little more spring into your step this season.
Spring forward!
Maggie Canon
Features Editor
