We are already beginning to feel that sparkling air but rich in scents that always brings us back to a feeling of rebirth, of awakening from winter lethargy, and everything seems tastier and more colorful! Spring is now upon us giving us sunnier and milder days, the first flowers appear on the branches of the trees and color the meadows. Our body needs a stimulus to recover from the long cold season, and in addition to some nice walks we can help it starting right from the table and what we offer every day as a main dish. We must be able to get the best out of the food that the new season offers us, to steal all the essential nutrients of spring fruit and vegetables.
Vegetables from March to June
On our tables, when the climate becomes more pleasant, salads should never be lacking, especially made from lettuce, a typical spring vegetable, rich in vitamins and mineral salts; if we also combine carrots, rich in vitamin A, we will fill up with fundamental nutrients for cell development and to prepare the skin for the first rays of the sun. Lettuce, in particular, also contains a lot of iron, phosphorus and potassium. Let's not forget the ripening of the first aubergines, low in calories but very rich in water and vitamins. Another typical spring vegetable is lasparagus, with its many varieties, which can enrich our dishes by giving that particular flavor and reinventing many tasty recipes. Lasparagus provides a high amount of potassium, useful for the heart and muscles, as well as vitamin A and folic acid, useful in pregnant women. In March we can still taste the latest broccoli, which are running out of season, but they are always very rich in calcium, very useful for women in menopause or pregnant and boron fixes calcium in the bones. They are also powerful antioxidants and constantly fight against free radicals. Broccoli is a truly complete vegetable, with lots of vitamins A, C, E, k and B2, folic acid, fiber, potassium, magnesium and phosphorus. They are also excellent anti-cancer and detoxifiers.sicanti.
The fruit to be preferred in spring
We will find on the benches of the shops many colored fruits during these months, starting with strawberries, tasty, with very few calories and rich in vitamin A; they are excellent for treating cold sores. They smooth and rejuvenate the skin thanks to the high content of iron, calcium and magnesium. Even cherries will enrich our tables, so healthy, sweet and colorful, even adored by our children! In March, the seasonality of citrus fruits, such as grapefruits, oranges, tangerines, also ends. Grapefruit, in particular, be it yellow or pink, is rich in vitamin C, and recent studies have also shown its ability to make obese subjects lose weight, simply by consuming one before each meal. The maximum flowering of the lemon tree is in March, at the beginning of spring; remember that this citrus fruit used in this way is an excellent diuretic, draining, antibiotic and bactericide..
Herbalife vitamins and minerals
Sometimes, however, you don't have much time to do a smart and at the same time healthy shopping, and it has been amply demonstrated that, unfortunately, to date, there has been a general impoverishment of the soil, and therefore not always fruit and vegetables, even if seasonal, they bring the right amount of minerals and vitamins. Herbalife wants to offer consumers a quick and easy way to stay healthy all year round: the il Formula 2 Multivitamin Complex. Just take one tablet before the two main meals to get an intake of over 20 minerals and vitamins, to fill up on energy and health!