Spring into health | Eating seasonally for energy, detox & wellness

There are many benefits of eating locally and seasonally. Consumers get the freshest, tastiest & most abundantly available produce. Local farmers benefit, and with fewer food miles, it’s better for the environment, too. Another unexpected benefit is the wholesome experience of reconnecting to nature’s seasonal cycles. This is especially important for children, as it teaches that food does grow at specific times, a hard concept to grasp when imports from all around the globe ensure that supermarket shelves look the same practically every week of the year.

Coming into season in Spring are cauliflower, kale, leeks, purple sprouting broccoli, rhubarb, salsify, spinach, spring onions, swede, and wild garlic. Greens like spinach & wild garlic are rich in iron and vitamin C, which may help to boost energy and immunity, and cruciferous veg like cauliflower, broccoli and kale support the liver and the body’s detoxification pathways. When our toxic load is high and our liver is overworked, we can be left feeling tired, dull, bloated, heavy & fatigued, we may experience weight gain, lack of focus, headaches, and mood and sleep issues.

So as the days get longer and the sun gets stronger & we start to spring clean our homes, nature provides us with the tools to energise ourselves and give our bodies a spring clean too. 

Detoxification is often viewed as a quick fix after indulgent periods and something that involves the liver in isolation. However, it is a dynamic whole-body process that is happening in our bodies all the time. We can support this detoxification process with particular foods and lifestyle practices.

There are four ways toxins leave the body: via the breath, sweat, urine, and stools. It’s important, before detoxing, to make sure the elimination pathways are clear first, e.g. that you’re not constipated. If toxins cannot be eliminated, they are likely to get reabsorbed and recirculated, and this puts a strain on the liver.  Fibre found in whole grains and fruits and veg, along with good hydration, can ease constipation. Many clients find that eating 1 -2 x kiwis per day when constipated can help to get things moving.

Sulforaphane - in cruciferous veg like cauliflower, kale and broccoli helps the liver clear out excess hormones and toxins more effectively, supporting overall hormone harmony. Roasting cauliflower with turmeric and cumin makes a tasty topping for soups or eaten cold with salads.

Garlic, leeks and onions contain fibre and prebiotics, which help to clear detoxification pathways and add bulk to the stool, stimulating the digestion process. 

Bitter foods like radish, rocket, watercress and chicory stimulate digestive enzymes that help to reduce bloating. Add these to salads, sandwiches and soups.

Fresh herbs such as parsley and mint have cleansing and detoxifying properties, which help to stimulate optimum liver function too. Add to dressings and sauces. Fresh mint tea aids digestion, so it is a great option after dinner.

Want to learn more.. Lucie is holding a 14-day gentle cleanse programme in March. Seasons customers can join in with a starter box to support the cleanse. More info...

Lucie Simon, founder of feelgoodfood.co.uk, is a BANT registered nutritional therapist, retreat chef and recipe developer. Lucie champions fresh, local, seasonal, plant-focused food and supports clients with her online nutrition packages and group programmes. Lucie’s approach is positive, inclusive nutrition, to overcome energy and health barriers and feel fabulous. She also holds live cooking and well-being workshops for various groups within the Sussex community. 

Lucie specialises in nutrition around perimenopause, using science-backed research to support midlife women to thrive. and is on the expert panel at Menopause Experts, as well as an active member of the steering group at Lewes District Food Partnership, driving innovation and best practices on all aspects of healthy and sustainable food.

Lucie runs online nutrition programmes and packages, and local nutrition and cookery workshops, where she shares her delicious, easy, affordable recipes, and nutrition advice to optimise hormone health.