Welcome to the culinary world of spring!
This season brings an explosion of fresh colors and flavors to our food. Longer days, brighter sunshine and warmer temperatures inspire new recipe ideas to make the most of this season of renewal. Crisp greens, juicy fruit and fragrant herbs are the stars of this season in the kitchen.
Whether you're looking to whip up a quick weekday dinner, an alfresco picnic or a weekend brunch, you'll find dishes to satisfy your springtime culinary cravings.
Here, we're focusing on raw foods, which are easier to eat in spring than in winter. Eating raw is good for your health, as it preserves the digestive enzymes, nutrients and vitamins contained in fruit and vegetables, provided of course that the food has not been stored for too long, and that you have chosen products without chemical treatment.
We've also given priority to seasonal fruit and vegetables. You can find them here if you want to vary your recipes:
Vegetables: artichoke, asparagus, chard, fennel, spinach, broad beans, peas, pink radish, lettuce, potato, carrot, turnip, endive, kale, tomato
Fruits: strawberry, rhubarb, kiwi, grapefruit, apple, pear, mango, avocado.
So get out your apron and discover our healthy and tasty Spring recipes!
Asparagus salad with pine nuts
Ingredients (serves 2)
- 6 to 8 asparagus spears
- Lamb's lettuce leaves
- A few pink radishes
- Pine nuts
- Feta
- 1 garlic clove
- Fleur de sel, pepper
- 4 CAS of olive oil
Realization
- Wash the asparagus and cut off the hard parts. Steam until tender.
- Wash and spin-dry the lamb's lettuce.
- Wash and slice the radishes.
- Toast the pine nuts in a frying pan.
- Crush the garlic and mix with the olive oil in a bowl. Add salt and pepper to taste.
- Arrange the cooled, halved asparagus on a plate, followed by the lamb's lettuce leaves.
- Sprinkle over the radishes, chopped feta and pine nuts.
- Drizzle with oil/garlic mixture, then serve.
Lebanese Tabbouleh with Pomegranate
Ingredients (serves 4)
- 3 large tomatoes
- 2 bunches flat-leaf parsley
- 1 bunch white onions
- 1/2 bunch fresh mint
- 1 handful small-spelt bulghur wheat
- 1/2 pomegranate
- 1 lemon
- 3 tablespoons olive oil
- Fleur de sel
Realization
- Soak the bulgur for 10 min in a covered bowl of hot water. Drain and place in a bowl once cooled. Wash, spin-dry and finely chop the parsley and mint leaves, then the onions, and pour into the bowl.
- Add the diced, seeded tomatoes.
- Combine the oil, lemon and salt in a bowl and pour into the salad bowl, mixing well.
- Before serving, sprinkle pomegranate seeds over the top for a fruity flavour.
Crunchy kale and apple salad
Ingredients (serves 4)
- 100 g kale
- 1 large organic apple
- 1/2 lemon
- 1 handful chopped almonds
- 1 handful pumpkin seeds
- 30 g dried cranberries
Seasoning:
- 1 tablespoon cider vinegar
- 1 teaspoon honey
- 2 tablespoons hemp oil
- 1 tablespoon olive oil
- 1 pinch of fleur de sel
- 1 pinch pepper
Realization
- Cut the cabbage leaves into strips, wash and spin-dry. Peel the apple and cut into strips.
- Prepare the seasoning, mixing the honey, vinegar, salt and pepper, then the oils.
- In a bowl, add the cabbage, apples, almonds, pumpkin seeds and cranberries, then season.
- Mix and leave to macerate in the fridge for 1 hour before serving.
Spring toast
Ingredients (for 4 slices of bread)
- 300g broad beans (or a large, ripe avocado)
- 1 garlic clove
- 4 tablespoons olive oil
- 1 tsp. lemon juice
- A few basil leaves
- 4 thick slices of bread (preferably sourdough or organic wholemeal)
- 125g fresh ewe's milk cheese
- 4 to 6 sliced radishes
- Salt and pepper
Realization
- Cook the beans in boiling water for 5 minutes. Drain and plunge into cold water, then remove the skin.
- Blend together the beans (keeping a few whole ones aside for decoration), garlic, olive oil, lemon and basil leaves. Season with salt and pepper.
- Toast the 4 slices of bread, then drizzle with olive oil.
- Divide the fromage frais between the slices of toast.
- Spoon the broad bean pesto onto the slices of toast; top with radish slices and a few whole broad beans.
- Serve with a green salad or arugula and scrambled eggs (or a soft-boiled egg) if you want to make it a complete meal.
Matcha smoothie bowl
Ingredients
- 1 handful fresh spinach
- 1 banana
- 15 cl coconut milk
- 1 cac matcha
- 1 case of rolled oats
Topping:
- 1-2 strawberries
- 1/2 mango
- Pumpkin seeds
- Ground chia seeds
- Grated coconut
Realization
- Mix all ingredients in a blender. Pour into a bowl.
- Add diced mango, sliced strawberries, pumpkin seeds, shredded coconut and lightly ground seeds to the top.
- Enjoy!
Chia pudding with mango
Ingredients (serves 2)
- 240 ml coconut milk
- 3 tbsp. chia seeds
- 1/2 tsp. vanilla extract
- 1 tsp. agave or maple syrup (optional)
- 1 ripe mango (or other seasonal fruit: strawberries, rhubarb compote...)
- A little grated coconut
Realization
- Pour the chia seeds and coconut milk into a bowl or measuring glass and stir. Leave to stand for 10 minutes and stir again (the seeds have begun to gel).
- Cover and refrigerate overnight.
- The next day, peel and dice a mango.
- Place a few cubes of mango in the bottom of a verrine, then top with a little of the firmed chia/coconut milk mixture.
- Repeat up to the top of the verrine, finishing with mango pieces sprinkled with grated coconut.
Serve chilled.
To discover more recipes and see which ones are best suited to your ailments, check out our recipes section in the Natflow application!