London, it seems, has decided that it no longer wants to be in winter and is actually ready for spring.
It is now March, and we’ve had temperatures of 20˚C with pure sunshine! I remember freezing my bum off around this time last year. Since we don’t know how long this sweet weather will last, might as well make the most of it no?
So let’s put aside our soups, broths, and massive coats for a bit and make ourselves a summer-lusting dish.
When I think of summer, I think of salads. The seaside. Lots of colourful fruit & veg. But, it is not summer yet, as much as it might feel like it might be soon, so in the honour of eating seasonably, let’s set aside all things strawberry shall we? Ok good.
Salmon gives you amazing omega-3s and good fats. It’s got great cardiovascular benefits, it’s got great selenium, which is associated with decreasing the risk of joint inflammation, and it’s a good source of protein and amino acids!
Quinoa is incredible. It’s protein rich and contains almost double the amount of fibre as many other grains. It’s rich in iron, manganese, lysine, and B2, meaning it’s good for antioxidants, metabolism, and cells. It’s also gluten free!
Broccoli has been my favourite since I was a little girls. It’s a powerful antioxidant, it’s great for heart and bone health, and that’s not even mentioning it’s cancer fighting and immunity boosting properties!