Spring Vegetables for Ideal Protein Phase 1 & 2

Friday, March 24, 2017

While we are lucky to have so much produce variety available to us at the grocery store, it is still best to use what is in season.


Although asparagus’s peak season is considered to run from April to May, but in warmer climates, the green spears can appear as early as February. Asparagus packs 114% of recommended daily allowance per 1 cup serving of vitamin K, which is important for bone health, and nearly 66% of folate, which helps maintain a healthy cardiovascular system.

Celeriac/Celery Root

Although very strange looking, is actually one attractive addition to your diet! Celery Root contains vitamin C, vitamin K, phosphorus, potassium, vitamin B6, magnesium and manganese, which are important for blood health. It is also source of dietary fiber, which is important for digestive health.


Fennel is a diverse plant in which the seeds, leaves and bulb are edible.  It is often used as a seasoning with its licorice-like flavor.  The fleshy bulb is usually only ripe is spring in our climate.  It contains antioxidant phytonutrients which can help reduce inflammation.  It is also full of fiber which is always great for digestive health.

Fiddlehead Ferns

Tasting similarly to asparagus and can be cooked in the same ways as well.  Try simply sautéing in garlic and olive oil.  Native to the Pacific Northwest and rich in Vitamin C, iron, potassium, niacin, riboflavin magnesium and phosphorus.  An excellent source of fiber as well.

Mustard Greens

Can be eaten raw in salads etc. or cooked/sautéed, these lovelies have distinct flavor which is sharp and peppery, which can spice up a meal.  Full of vitamins A, K and C as well as a good source of calcium for bone and muscle strength.


Although you can buy them year round, they are best fresh out of the garden and less available in the hotter months of the year.  These are one of my favorite snacks.  Varieties are amazingly different when it comes to taste, ranging from spicy pepper to mild and semi-sweet.  Also full of Vitamin C and potassium.


Another lovely green.  Can be mixed with salads, sautéed and tossed into your stir fry.  This green was once known as “scurvy grass” as it was used in many remedies.  It’s a great source of beta-carotene, vitamins A, B1, B6, C, E and K and also contains iodine, iron, calcium, magnesium and Zinc.  Also contains anti-inflammatory properties.