Spring has sprung and with each changing season there is a definite and noticeable shift in the types of food I want to eat. I find my body craving foods that are lighter like more salads and leafy greens, raw veggies and fresh herbs. Maybe you’ve noticed some of these shifts your own body too.
There is a very good reason behind this. It’s called eating with the seasons.
There is a reason why certain things only grow in specific seasons and just like the growth of food, we should follow suit with what we choose to eat and when. Eating seasonally is when you will get the most flavour, nutritional value and bang for your buck! The natural cycle of produce is perfectly designed to support our health. How cool is that?! Heartier foods throughout fall and winter help to ground our bodies and in the spring and summer lighter foods like leafy greens and berries help our bodies detoxify and shed excess after a long winter of heavier foods.
Eating seasonally is a very good practice to get into because it allows your body to be in tune with your surroundings, better adapted to the climate you live in and it aligns with the body’s natural healing process. The Farmer’s Market can be a great place to start sourcing some local and seasonal produce! It also forces you to cook at home more, which is a wonderful thing for your health.
Try this crispy chickpea and grapefruit salad for a great springtime meal and remember to always listen to your body; don’t ignore the little signals that it gives you on the daily.
Crispy Chickpea and Grapefruit Salad
- 6 cups arugula
- ½ cup parsley, roughly chopped
- 2 grapefruits, cut into segments
- 1 avocado, cubed
- ¼ cup feta cheese, crumbled
- ¼ cup sunflower seeds
- 1 can chickpeas, rinsed and drained
- 1 tbsp extra virgin olive oil or avocado oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 lemon, juiced
- ¼ cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- ¼ tsp sea salt
- ¼ tsp black pepper
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper and spread chickpeas across the pan. Drizzle with olive oil and sprinkle with sea salt and black pepper. Place in the oven and roast for 15 to 20 minutes or until lightly browned and crispy. Remove from oven and set aside.
Meanwhile, combine arugula, parsley, grapefruit segments, avocado, feta cheese and sunflower seeds in a large bowl. Add the roasted chickpeas to the bowl and toss everything together to combine.
Whisk together the lemon juice, olive oil, Dijon mustard, maple syrup, sea salt and black pepper. Drizzle the dressing over the salad.
- Grilled Chicken
- Orange Segments instead of Grapefruit
- Goat Cheese instead of Feta Cheese (or skip the cheese altogether to make it Dairy-Free)