HelloFresh Nutritionist Hannah Gilbert has created a guide to the best products to eat at this time of the year.
To Live Longer: Cabbage contains sulforaphane, a cancer-fighting compound also found in other cruciferous vegetables such as broccoli, kale, and cauliflower. The perks of cabbage are it can be fermented, becoming sauerkraut and kimchi. Packed to the rafters with probiotics, the acidity in the fermented cabbage helps your body absorb vitamins and minerals.
To Feel Full: Bananas are the ultimate spring snack. Chock-full of dietary antioxidants including dopamine and catechins, and rich in pectin and resistant starch, bananas regulate blood sugar levels, helping you to feel fuller for longer.
To Lower Cholesterol: As well as fighting against cancer and lowering the risk of disease, oranges are full of soluble fibre, which lower cholesterol in the body.
The Brain Booster: Asparagus contains folate which, when combined with Vitamin B12, helps our brains fight cognitive decline.
HERE is a springy recipe that Hannah has created with HelloFresh that combine the best in-season produce to feel your happiest and best.
1. Bring a large saucepan of salted water to the boil. Thinly slice the brown onion. Chop the bacon into 1cm pieces. Peel the zucchini into ribbons using a vegetable peeler. Finely chop the garlic (or use a garlic press). Zest the lemon until you have 1 tsp for 2 people / 2 tsp for 4 people and then slice into wedges.
2. Add the farfalle to the boiling water and cook for 9 minutes, or until ‘al dente’. Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).
3. While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes or until golden. Transfer to a small bowl.
4. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the bacon and cook for 4-5 minutes, or until browned. Add the onion and cook, stirring, for 3-4 minutes, or until softened. Add the zucchini, garlic and lemon zest and cook for 2 minutes or until softened and fragrant. Add the baby spinach leaves and stir through until slightly wilted.
5. Add the cooked farfalle and traditional pesto and stir to combine. TIP: Add a splash of pasta water to loosen the mixture if you like!
6. Divide the pesto, bacon and zucchini ribbon farfalle between bowls. Crumble over the fetta and scatter over the pine nuts. Squeeze over lemon juice to taste.