Dear readers,it's springtime! Some countries are still waiting for spring to really arrive, there have been only hints, but spring vegetables have made their way to the market now.

There are some really yummy veggies, which are due now in April, I have just picked four of them to make delicious dishes with and which will also boost your energy levels. These might be a bit low after the winter, from many sides lately I have heard "I am so tired", "I can't get up in the morning" or similar.

One very vital thing of course is your daily exercise, don't neglect that, especially now! On one hand you surely want to be in good shape when bikini season arrives, on the other hand exercise awakens your body and mind, makes you more creative, lets you sleep better and thus increases your overall performance. For more details please read this interesting article http://gulfnews.com/life-style/health/7-top-fitness-benefits-you-may-be-unaware-of-1.1010657

The other thing is your nutrition - as always! So, let's head to the market and buy fresh veggies like

-Young spinach
-Rhubarb (it is not a fruit!! At least technically.)
-Spring onions
-Kohlrabi

So what about them except that they are young and fresh now?

1. Spinach:
...is full of antioxidants, vitamins (like A and C for example) and important minerals. Helps to prevent cancer and osteoporosis.

2. Rhubarb:
...is high in Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium, Manganese and Magnesium. Good for maintenance of general health and helps in losing weight.

3. Spring onions:
...contain a good amount of plant fiber, antioxidants and help prevent blood clogging. One of the richest sources of Vitamin K.

4. Kohlrabi
...is part of the cabbage family, in its fresh version a rich source of Vitamin C.  It helps the body maintain healthy connective tissue, teeth, and gum and contains considerable amounts of minerals, which are important to cell and body fluids.





I think most of you would know what to do with spinach or spring onions, so I focused on recipes with Rhubarb and Kohlrabi. Two delicious examples in the following:

As Kohlrabi give its complete benefit in its raw version, here we go.....


Creamy Kohlrabi Slaw

6 med. kohlrabi, peeled & shredded
1 c. (2 med.) shredded carrots
1/2 c. sliced celery
1/2 c. sour cream
1/4 c. French dressing
(if you want to prepare that yourself, have a look here:  http://www.cooks.com/rec/view/0,2263,157190-235203,00.html)
2 tsp. sugar (optional)
1 tbsp. sliced green onions
1/4 tsp. salt

In large bowl, stir together all ingredients. Cover - refrigerate 2 hours or until ready to serve. Yields 4 cups.

You can prepare Kohlrabi in many ways, steam it, make it sauteed aglio olio, prepare a delicious cream soup...

 
And the fantastic, sour, delicate Rhubarb:

Rhubarb is frequently chopped into one inch pieces and added to boiling water. You do not need to use a lot of water because rhubarb already contains a lot. You will also need between half a cup and three quarters of a cup of sugar per pound of rhubarb (that of course depends on your likings). Nutmeg, cinnamon, lemon juice or lime juice are optional additions to boiled rhubarb recipes.
Another way to make this is to simmer the rhubarb slowly without adding any water. It will cook in its own juices.

As all recipes that I came across are pies and crumbles, I personally would quickly cook it like described on top and then eat it over my morning porridge or muesli.

Unfortunately, where I live it is impossible to get fresh Rhubarb, otherwise I would experiment a bit and find different ways to add it to the daily diet. If anyone of my appreciated readers has a recipe that has nothing to do with pie or crumble, I would be more than happy to make it public here on my blog!

Don't forget: your comments are always most welcome!