Colourful Spring Eats

IT’S OFFICIALLY SPRING IN AUSTRALIA. It may still be a little chilly in Melbourne but we are so excited that spring has finally arrived and the warmer months are just around the corner. Now don’t get us wrong, we love cosy, warming and hearty food throughout winter. It nourishes our bodies from the inside out but as the warmers months approach it is great to embrace the new life and vibrant colours of the new fruits and vegetables that are coming into season.

A huge part of our ethos here at PureHarvest is consuming more consciously and ethically, in a way that is good for our bodies and the planet. More nature from less waste is a key commitment for us. By sourcing organic and locally grown, in-season, produce, we can do our part to help sustain the health of our planet.

Some of our favourite seasonal produce and the recipes we love to cook are below.

Colourful Citrus

Citrus has to be one of the most versatile ingredients. Colourful, vibrant and adds a brightness to any dish you are making. Lemon, orange and grapefruit are all wonderful citrus fruits that can be used in both sweet and savoury cooking. The often overlooked spring produce. We’ve compiled a few of our favourite citrusy recipes below.

Lemon Almond Cake

Lemon Coconut Slice

Zesty Creamy Garlic Pasta

Tangy Rhubarb

Rhubarb is an interesting one as it is technically a vegetable however more often than not it is treated as a fruit and used in sweet recipes. Rhubarb on it’s own is very tart and the leaves are actually toxic (so always make sure you discard the dark green leaves). However, when cooked slowly and with some added sweetness such as Organic Rice Malt Syrup or Organic Honey, rhubarb is a wonderful ingredient in many desserts. These Rhubarb Tartlets are a fantastic introduction to baking and cooking with rhubarb.

Rhubarb Tartlets

Vibrant Greens

Many leafy greens become available in Spring, including, spinach, leeks, spring onion, asian greens and peas just to name a few. Check out our favourite recipes that include a few of these leafy greens for a nourishing and nutrient filled meal.

Spinach and “Ricotta” Pasta Shells

Green Miso Ramen

One of the best things about Spring cooking and spring produce is the amount of colour the various fruits and vegetables can bring to the table. A fantastic way to ensure we are getting a diverse array of micronutrients in our diet is ensuring that we are adding as much colour and diversity as possible. Spring is the perfect time to spruce up your kitchen and spruce up your diet.

Let us know some of your favourite spring eats in the comments or head over to our social media and join in the conversation.