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Spring into eating more veg and fruit

Jane Dibbs
Time to read: 2 minutes

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Parsley, a cut cucumber, cherry tomatoes, bananas, broccoli, a cut mango and a cut avocado on a white timber background

As the weather shifts into the warmer months, it’s a great time to take advantage of spring’s new fruits and vegetables.

Get more ‘superfoods’ into your day!

Seasonal fruit and vegetables are packed with vitamins, minerals, antioxidants, phytochemicals and fibre, essential for good health. They are the true ‘superfoods’.

Do you know we should all eat 5 serves of vegies and 2 serves of fruit each day?

It may sound a lot, but spreading your fruit and vegies throughout the day, makes it easy.  Find out more about how you can get your family eating more fruit and vegies.

A list of healthy recipes you and your family like helps you plan the weekly menu and shopping list.  Why not try one of our recipes that use spring produce this week!

Fresh fruit and yoghurt

Image of a jar of fresh fruit topped with yoghurt on a white cutting board with a spoon for serving on the side

Chop up a punnet of strawberries and serve with some yoghurt for a healthy breakfast.  Just 6 strawberries are a fruit serve, provide most of your daily Vitamin C,  and the yoghurt will provide calcium for strong bones.

Turkey, apple and avocado crepe

Two turkey, apple and avocado crepes on a wooden serving board sitting on white cloth napkin with a green smoothie in a glass jar in the background.

Crisp apple and creamy avocado work well for a delicious lunch your family will love.  If you don’t have turkey, you can use leftover chicken. Delicious in a roll or wrap as well.

Beetroot and spinach bliss balls

Image of six beetroot and spinach bliss balls in a bowl of coconut for rolling and another six balls on a baking paper on a cooling rack with a wooden spoon

Both beetroot and spinach are in season so why not give this healthy bliss ball recipe a go?  Perfect for a sweet mid-afternoon pick me up!

Greek salad

Image of greek salad from above in a white bowl on a wooden chopping board with a white napkin

Fresh and crunchy, this salad provides a whopping 3 serves of veg.  Add some hummus and wholemeal pita bread for a tasty lunch or meat-free Monday dinner.

Moroccan lentil salad

Image of Moroccan lentil salad in a large white bowl shot from above with two serving utensils in the bowl.

This salad uses sweet, seasonal green beans. Delicious for lunch or side with dinner, it can be on the table in 40 minutes!

Here’s a simple guide for what’s in season in spring:


 

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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