Your guide to seasonal eating

BY SASHA PARKIN, Nutritional Therapist at Wild Nutrition.

Nutritional Therapists will always advocate eating seasonally, and for good reason. Eating in line with the seasons means embracing local produce, enabling less time between farm to fork for the best possible freshness, so Mother Nature can reward us with foods abundant in nutrients, ripeness and flavour.

 

Spring

After what often feels like a long, dark winter, we welcome spring with open arms. Spring, for many, signals the growth of new life from new farm animals to flowers and foods, and with them, an excitement for the year ahead. This season's star crops include wild garlic and nettles, artichoke and new potatoes, which all lend themselves perfectly to light meals such as risotto, tapas-style spreads and shakshuka. Lighter evenings mean we can finally dine al fresco in the garden, on the beach or in a green space. 

The optimism of spring often inspires a desire for healthier and lighter meals. Our nourishing on-the-go grain bowl provides the perfect balance of healthy fats, fibre and protein. Pairing a grain base with leafy greens, a protein source, and a dressing gives you a good starting point for building salads with your favourite flavours and will keep you feeling full and satisfied.

 

Summer 

Summer brings the promise of warmer days, and with that comes an abundance of new produce grown in the UK. It is the perfect time to focus on cooling smoothies and salads packed to the brim with variety and flavour. You may also find yourself drawn to foods with a higher water content, such as cucumber, salad leaves, peppers and courgette, which are often plentiful. Why not try your hand at making some homemade elderflower cordial, which you can forage in the greener parts of the country from the end of May to the end of June?   

Containing four of your five a day, our go-to summer recipe is our Mediterranean ragu. The flavour combination will have you mentally whisked off to thoughts of blue sky and sandy beaches, packing an abundance of flavours to get your tastebuds tingling. 

Autumn

The grounding root vegetables harvested in the autumn bring deep nourishment to the plate - as the nights draw darker, candlelight might be a preferred way to enjoy this season's bounty.

Soups, stews, broths and bakes all provide the body with an abundance of warmth and comfort. This season also has the perfect fruit pairings to end the meal with a homemade crumble to enjoy while the fire crackles in the front room.

Autumn is often the time to get out the hand blender or repurpose the blender from smoothies to soups. Our autumn recipe pick is seasonal watercress & spinach soup. It’s densely packed with nutrients and brings warmth and comfort at lunchtime. It is also easy to make in big batches and freeze, so you can enjoy it for weeks to come. Twice the harvest made in a fraction of the time, which is a win in our eyes. 

 

Winter

 

Our Founder & Formulator, Henrietta Norton, says it best when it comes to winter food: “Nature's antioxidant-rich fare might just be the bid to remedy our winter ills”. 

We know the power that food has to build strength and a robust immune system, and winter is the time to really lean into Mother Nature's helping hand and feed ourselves with our health front of mind. It’s a season of joyous feasts, generally enjoyed with company. Below are all nutritious and delicious options to support us through the busy festive season and the slower months of the new year:

• Roast dinners

• Pies

• Dahl

• Cruciferous vegetables 

• Stewed fruit

Our star recipe for winter is our root vegetable and rosemary chicken tray bake, delivering the flavours of Christmas and the heartiness to see you through the colder evenings - it's a firm favourite at Wild Nutrition HQ.

If you enjoyed this, you may also like our Spring Cleanse guide or top five healthy ways to get set for summer.