Eating seasonally helps you eat more nutritious food more affordably. I've put together a list of foods that are in season during the month of March to help you plan your next trip to the grocery store + added a recipe for good measure!
For optimal health and digestion, aim for 7-10 servings of veggies every single day!!
Seasonal fruits and veggies for the month of March:
- arugula (one of my favourites)
- brussel sprouts
The Perfect March Soup:
Roasted Cauliflower Soup With Lemon & Rosemary
- 1 yukon gold potato
- 1 cauliflower head
- 2 red onions
- 2 sprigs of rosemary
- 2 tsps of lemon
- 2 tbsp of olive oil
- salt and pepper
- 5-6 cups of no-salt added veggie broth
Preheat oven to 400 degrees F.
In a glass 9 x 13 baking dish roast the cauliflower (chopped into florets), potatoes (pieces slightly smaller than the florets), onions (1 inch pieces) and rosemary (minced and sprinkled over veggies). Add oil and salt & pepper to taste.
Roast veggies for just under an hour, turning them as needed. When cooked, drizzle your fresh lemon juice over the veggies.
When veggies are cooled, puree with broth (in batches). Heat the soup over med-high in a large pot. Add broth or water if soup is too thick.
Serve hot, and enjoy!