We’re getting stuck into B Corp Month by helping you keep organic, local, seasonal fruit and veg in your diet, so you feel your best between your cleanses, in the most sustainable way.
Eating seasonally reduces the amount of energy used to store food and if you focus on organic, you’ve not only reduced the amount of energy used for growing but you have removed pesticides and herbicides from your plate as well.
But what is B Corp Month, we hear you ask? Well, we’re proud to be B Corp accredited at Rebel Kitchen Cleanse, which means we meet high standards for our social and environmental impact. Every March, the B Corp community joins together to celebrate our achievements and inspire more businesses to join the B Corp community.
That’s not the only reason we’re talking about sustainable fruit and veg though. We want you to feel your absolute best between your organic juice cleanses and these seasonal fruit and veg are packed full of nutrients and goodness.
So, read on to learn what you should be throwing into the mix this March – there’s even a a couple of our favourite Rebel recipes to help keep seasonal eating simple!
RHUBARB:
In March, it’s time for our tart friend rhubarb to show its pinky-red head and fill us with antioxidants, vitamin K and a whole load of fibre.
This crumble companion is ironically low in calories, high in fibre – similar to apples, oranges and celery at 2g (per 100g) – and has a moderate amount of vitamin C. Studies have also suggested it can lower cholesterol.
Rhubarb’s around in March and April and the freshest stalks will be firm and bright in colour. If the stalks are limp or have brown spots, they’re not fresh (so avoid these)!
Rebel Tip: There’s plenty of rhubarb dessert recipes that are high in sugar, but at Rebel Kitchen Cleanse we love letting fresh produce shine, so simply chop it up and bake it for a fantastic spring-salad topping.
PURPLE SPROUTING BROCCOLI:
Purple sprouting broccoli has a short season, so grab it while you can. Check the quality too – you’re looking for deep purple florets and fresh, crisp leaves but don’t worry when the purple fades during cooking.
Nutritionally, this stuff is amazing. It contributes to your immune system, skin, blood vessels, bones, organs and if that wasn’t enough, it reduces tiredness and fatigue as well.
It also boasts a good amount of lipoic acid which may reduce the effects of ageing and it has a chemical called sulforaphane, which may have anti-cancer properties.
So, there’s no denying broccoli is a powerhouse but it’s not to everyone’s tastes. We get it. That’s why we’ve mixed things up with some almonds.
Simply boil the broccoli and drizzle over olive oil, then top with toasted flaked almonds – it’s a great side dish and perfect for hosting. We also love roasting our broccoli alongside butternut squash and Garlic for a comforting miso & butternut squash ramen – the broccoli provides great crunch and a burst of green goodness to your dish.
SPRING GREENS:
Spring greens have some pretty extraordinary health benefits. From a seriously impressive amount of vitamin C and vitamin K to natural compounds such as sulforaphane and indoles.
What are indoles? Well, they’re heterocyclic compound type but let’s not get bogged down in the science. The point is that indoles may have anti-cancer, anti-convulsant, anti-microbial, anti-tuberculosis, anti-malaria and anti-viral properties. As for sulforaphane, this stuff’s known for its antioxidant, antimicrobial and anti-inflammatory properties.
If you aren’t already sold on these green dreams, that’s not all. spring greens are also high in vitamin B6, vitamin A and folate as well as a good source of iron, calcium, potassium and fibre.
To prep your spring greens, remove any tough central stems using a small, sharp knife or kitchen scissors. You can use these offcuts in stocks. Spring greens go brilliantly with broccoli, so why not match them with some seasonal purple sprouting broccoli for a superfood feast.
WILD GARLIC:
We all know the scent of wild garlic during a spring-time walk through the woods but have you ever actually picked some for the kitchen?
Well, you should. It’s delicious, packed full of goodness and pretty damn sustainable. This leafy, bulby delight is not only known for its antibacterial, antibiotic and possibly antiviral properties, there’s vitamins A and C, calcium and iron in the mix too.
Studies have also shown it may reduce blood pressure and although all garlics have this benefit, wild garlic is thought to be the most effective at it. Just think about that next time you catch a whiff in the woods!
But what to do with it? Give our wild garlic Salsa Verde recipe a whirl. All you’ll need is:
- One small pack of tarragon
- Two small packs of flat-leaf parsley
- 30g of wild garlic
- 3 tsp Dijon Mustard
- 40g small capers, drained, rinsed and roughly chopped
- 200ml extra virgin olive oil
- 2 tbsp apple cider vinegar
Step 1: Finely chop the herbs and garlic and mix in 1tsp of sea salt.
Step 2: Add the mustard and capers and combine before stirring in the olive oil.
Step 3: Add the vinegar little by little, tasting as you go.
Step 4: Serve up your seasonal salsa verde with snacks and devour.
OUR VEGETABLES
We passionately believe in the superior quality, taste and nutritional benefit of fresh, organic, seasonal fruit and veg and we’re strongly opposed to sacrificing quality for shelf life.
It’s one of the many reasons we only use organic produce from farmers who have Organic Soil Organic accreditation and are local to our juice production centre in Kent.
All of our juices are made in the UK with the freshest organic ingredients as a result. That’s because sustainability and quality are important. Remember, the fresher it is, the more nutrients it contains.