Read on to get Dr. Kylie’s tips on making her springtime favorite—a big colorful salad!
Nature is blooming and new produce is available.
Each season impacts our energy levels including our metabolism and digestion—and our bodies need different types of foods and nutrients. The spring bears fresh, crunchy, detoxifying and hydrating produce that helps us transition from winter to spring to summer.
In the spring, our bodies start to speed up and we have a natural spring energy. It’s brighter, days are longer and our metabolism is moving quicker. Our bodies can digest more fresh meals and thrive on lighter foods to stay energized for longer days. Our bodies no longer rely on heavier, starchier, warming winter foods.
As it gets hotter and our bodies are more active, we lose hydration quicker. In order to stay consistently hydrated on a general and cellular level, we need the hydration from fruits and vegetables that have higher water content (which is what our spring fruits and vegetables contain).
Because our bodies are more metabolically active, we can more readily utilize the fructose in fruits for energy and more easily break down more cruciferous vegetables.
Check out and save the KR Nutrition Spring Produce Guide below to help you start incorporating more seasonal fruits and vegetables you haven’t eaten this past winter into your day to stay energized and hydrated.
Make the Most of Your Spring Produce! 🥗
Start with a base of dark and light mixed greens. Kylie likes thinly sliced dino kale and crunchy romaine. Next add in your cooked, raw and blanche veggies. Combining cooked and raw ingredients aid in digestion and absorbing nutrients.
“I like to mix thinly sliced Jerusalem artichoke (sunchokes), blanched asparagus, snow peas/snap peas, sunflower or broccoli sprouts and citrus fruits with raw leafy greens and a lighter protein like fish or smoked turkey. You can add fresh herbs like: mint, dill, cilantro or basil and a handful of sliced fruit like grapefruit or berries. Toss with olive or avocado oil, salt, lemon or lime juice. Ume plum vinegar is great too and can be used in place of salt for a richer flavor.”
Adding fats like 1-2 tbsp of nuts, seeds, 1/2 cup avocado or marinated feta cheese helps balance the insulin impact of the sugar from the fruit (fructose) and aids in proper digestion. Always try to have fats with fruits to level your insulin. (Keep in mind berries are the lowest in the glycemic index and the best fruit to eat if you’re trying to control blood sugar).
Dining out tip: You’ll start to see restaurants offering new seasonal produce and dishes on their menu. Get inspired and opt for seasonal offerings—it’s also an indicator of a local and fresh supply chain.