Top 5 Spring Fruits and Veggies


Spring is here which means warmer weather, more outdoor activities, and fresh new fruits and vegetables coming into season! Below is the top 5 spring seasonal fruits and veggies that are perfect for breakfast, snacking or as a side for a meal. And since the weather is getting warmer, you can pack some up for a fun picnic in the park with the family!


  1. Grapefruit

This citrus-y fruit is a delicious addition to your breakfast as it can help kick start your metabolism and aid in weight loss. It is also loaded with vitamin C with helps your immune system.


  1. Spinach

Leafy greens are sometimes hard to get people to eat but if you’re not a salad fan, try sautéing some in our Organic Tropic Oil with sea salt or even just blended in with your smoothies to get the extra vitamins that are in spinach. Spinach also helps to alkalize the body and nourishes the eyes.


  1. Strawberries

A favorite fruit amongst many! It’s perfect as a snack, in a smoothie, or baked in a healthy dessert. Strawberries are high in vitamin C and antioxidants to keep your immune system in top shape!


  1. Asparagus

This brain-booster can be cooked as a delicious side dish to many types of dinners. It is a natural diuretic and high in antioxidants. Bake or steam and add a little sea salt and enjoy!


  1. Broccoli

This veggie can be eaten in so many ways! Raw, steamed, baked, pureed, etc. If you don’t like it raw, chances are, you might like it is a different form! Broccoli is high in fiber, reduces inflammation, and is a heart healthy food. Check out the recipe below for a tasty baked broccoli floret!


As promised, here is the recipe for the Tasty Baked Broccoli Florets:

1-4 heads of organic broccoli
1-6 tbsp Organic Tropic Oil (melted) – enough to drizzle lightly on top of broccoli
2-3 cloves (per head of broccoli) of fresh organic garlic, minced
Nutritional yeast (to taste)
Pink sea salt (to taste)
Spices (“non-salt added” blends)

Pre-heat oven to 350
Cut off the big stalk(s) (set aside*)…make sure to cut high enough on the stalk that the individual florets fall off, without completely decimating the “tree” shape. Cut in half to create 1 flat side.
Place floret flat side down on a baking sheet (florets can be close together)
Sprinkle garlic evenly over the florets
Drizzle with oil evenly
Sprinkle with pepper and other spices (to taste) evenly
Sprinkle with sea salt evenly
Put in the oven for 20 minutes or until slightly browned
Toss with nutritional yeast and serve!

*Use stalks and extra garlic (and a big chunk of fresh onion, if on hand) to flavor water for a leftover veggie broth. May add any spices that appeal to you. Boil and then leave simmering for 2 hours. Liquefy in blender or food processor after it cools down. Use right away (or store in refrigerator and use) to make beans or rice or soup, in place of plain water for extra flavor, as desired.


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