Spring Has Sprung — The Season of Renewal & Fresh Flavors
- Evelin Bandeira
- Mar 20
- 2 min read
March 20th marks the official arrival of spring in the northern hemisphere — my absolute favorite season! There’s something magical about watching the world come alive again: flowers blooming, birds chirping, the sun warming everything it touches and making depression leave my body. Spring is a time of renewal, and for me, that means embracing fresh, seasonal produce and celebrating the vibrant flavors of the season.
Why I Love Spring
Spring is more than just a season — it’s a feeling. It’s the promise of new beginnings, the joy of longer days, and the inspiration to refresh my routines. One of my favorite ways to celebrate spring is through food. Eating seasonally not only supports local farmers but also ensures that I’m enjoying produce at its peak flavor and nutrition. Plus, there’s nothing quite like the taste of a ripe strawberry or a crisp asparagus spear straight from the spring harvest during a picnic in the park.
Eating Seasonally in Spring
Spring’s bounty is a plant-based eater’s dream. From tender greens to juicy berries, the season offers an array of ingredients that are as delicious as they are nutritious. Here are some of my spring favorites:
Asparagus: packed with vitamins and perfect for roasting or grilling.
Strawberries: sweet, juicy, and ideal for desserts or salads.
Peas: fresh or frozen, they add a pop of sweetness to any dish.
Radishes: crisp and peppery, great for salads or snacking.
Spinach: versatile and nutrient-dense, perfect for smoothies or sautéing.
A Spring Recipe to Celebrate the Season
To kick off spring, I’m sharing one of my go-to plant-based recipes: Creamy Asparagus and Edamame Pasta. It’s light, fresh, and bursting with spring flavors.
Ingredients:
250g fettuccini edamame pasta (gluten-free if needed)*
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup raw cashews (soaked for 2 hours or boiled for 10 minutes)
1 cup unsweetened plant-based milk
2 cloves garlic
Juice of 1 lemon
Salt and pepper to taste
Fresh basil or parsley for garnish
Instructions:
Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the asparagus to the pot. Drain and set aside.
In a blender, combine soaked cashews, plant-based milk, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
Toss the pasta and veggies with the cashew sauce. Heat gently if needed.
Garnish with fresh herbs and serve immediately.
This dish is a celebration of spring on a plate — creamy, vibrant, and oh-so-satisfying!
*I chose a pea pasta, but you can choose any pasta of your choice.
Your Free Spring Gift
To help you make the most of this beautiful season, I’ve created a Spring Produce Guide with a list of seasonal fruits and veggies.
Spring is Time to Blossom
Spring reminds us to embrace change, growth, and new beginnings. I love filling my plate with the colors and flavors of the season, and let the energy of spring inspire me.
For more tips, recipes, and inspiration, grab your copy of Easy Plant-Based Cuisine today. Happy spring, and happy eating!
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