Step out with fresh vigour from a dose of seasonal spring veggies during October. Cook them or eat them raw, they will add an instant lift to your energy levels and add a sparkle to your eyes!
Some Spring recipes to try –
Artichoke – Fresh curd, hazelnuts, onion and artichokes (from Melbourne’s Eau do Vie)
Asian Greens – Pan-roasted Snapper with Asian Greens (from Sydney’s Chiswick at the Gallery)
Asparagus – Goat Cheese & Asparagus Omelette (from Sydney’s Eat Fit Food)
Avocados – Guacamole (Limewood Hong Kong style)
Broccoli – Tagliatelle with Braised Broccoli, Capers & Baked Ricotta (from Melbourne’s 38 Chairs)
Cucumber – Cucumber, Mirin and Sesame Salad (from Mike McEnearney)