Welcome to a new month! February is that one step closer to spring, and though the weather might not be warming just yet, the promise is there! And with a new month comes new delicious produce to get our hands on, so without further ado- here are three little super foods to eat in February. Enjoy!
They’re not much to look at but we’ve written before about the wonder that is celeriac. Believe me, if you’re going to pick one seasonal goody to make it into your grocery shop this month, let it be this! Very low in calories, celeriac is very high in fire, magnesium, phosphorus, calcium and potassium plus it contains vitamins B1, B2 and E too. All of this means that it can help to fight against kidney disease, regulate bowel movements, keep your metabolism fired, and has also been known to soothe the symptoms of the common cold too. Perfect for this time of year!
How to eat it
Celeriac is surprisingly versatile. You can roast it, steam it or mash it. You can even make noodles from it. Simply peel, removing as many ‘nobbly’ bits as you can, then use a vegetable peeler to create ribbons. Simmer for 3-5 minutes in boiling water before serving. The perfect, timely alternative to pasta!
Not only do they look beautiful, but blood oranges taste it too. Right now they’re in season and yes- they can be grown in the UK! So what makes blood oranges so special? Well, not only are they packed full of vitamin C- just two blood oranges will provide you with your entire recommended vitamin C intake- but they’re also great sources of folic acid, calcium and vitamin A. An all over superfood for healthy skin, bones, teeth and the immune system!
How to eat them
Well, of course, blood oranges are best eaten just as they are 99% of the time. But, as you know, we like to be a little creative- so we thought we’d share our favourite blood orange recipe right now. Roasted blood orange with beetroot noodles and crispy kale? Yes please! For this recipe you need:
- Two medium beetroot, peeled and spiralized
- A tablespoon of olive oil
- Salt and pepper
- Cooking spray
- One large blood orange, peeled and quartered
- Two large handfuls of roughly chopped kale leaves
You also need a vinaigrette:
- One quarter of a lemon, squeezed
- Salt and pepper
- One tablespoon of olive oil
- One tablespoon of water
- Two teaspoons of red wine vinegar
- Quarter of a cup of orange juice
- One teaspoon of whole-grain mustard
To make this dish, you need to first make the vinaigrette- simply mix all the ingredients together and store in the fridge until you need it. Then pre-heat the oven to around 190C, before preparing the beetroot noodles. Spread them on a baking sheet and drizzles lightly with olive oil. Season with salt and pepper, and roast in the oven for around 15 minutes. Then take another baking sheet and cover lightly with cooking spray. Then you need to spread out the orange on one side, and the kale on the other, season with salt and pepper then bake in the oven for around 10 minutes. Then all you need to do is arrange the kale, noodles and oranges, drizzle with vinaigrette and tuck in. Beautiful!
Mmmmm, rhubarb and custard! Rhubarb is one of those fruits that instantly take me back to my childhood, and that can never be a bad thing! Rhubarb is an excellent aid for weight loss, can protect against cardiovascular disease and aids in digestion too. Studies have also found it can help with bone health too, so it really is one super food you could do with eating all year round! Before we show you an amazing way to eat it, a little trivia. Did you know that rhubarb is actually a vegetable, not a fruit? True!
How to eat it
Sadly, rhubarb crumble isn’t the best way to enjoy this super food, but that doesn’t mean we can’t still enjoy it! This strawberry and rhubarb chia pudding is absolutely divine and we hope you’ll agree when you try it…
All you need is:
- Two thirds of a cup of chia seeds
- Two cups of almond milk
- One tablespoon of raw honey
- Two cups of rhubarb, diced
- Three cups of strawberries, diced
To make the pudding, simply mix the chia seeds, almond milk and honey together in a bowl, combining until all the clumps are gone. Cover with clingfilm and store in the fridge for at least four hours, or until thick. Then preheat oven to 180C and place the rhubarb and strawberries together in a glass baking dish to bake for 30 minutes. When the time is up, remove from the oven and set to one side to cool. To assemble the puddings, use glasses to layer the chia pudding and fruit mix, and repeat until full. Then enjoy!
What are you eating right now?