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Updated: Apr 16, 2019

Let food be thy medicine and medicine be thy food. Hippocrates

Artichokes are excellent source of vitamin C, folate, and potassium. Plus, they contain the antioxidant silymarin, which helps protect from heart disease and helps your liver do its job.

How to Cook and Eat a Whole Artichoke

Swiss Chard, This vegetable is packed with nutrients like vitamins C and K, potassium, and iron. It can be substituted anywhere you would use spinach. Add chard to soups, stir-fries, or as a topping for pizza o: Swiss Chard and Pasta Soup

Asparagus, One cup of chopped asparagus has 30 calories and is a rich source of folate and thiamin, amd a good source of fiber, iron, vitamin C, and beta-carotene. Quick Roasted Asparagus with Garlic

Daikon, You may not be familiar with these odd-looking foods, but they deliver fresh flavors and plenty of nutrients to your spring dishes.

Arugula, One half cup of fresh arugula has 2 calories, vitamins A, C, K, and folate. They contain antioxidant lutein, shown to help maintain healthy skin, heart, and eyes. Enjoy fresh in salads or add to hot dishes like soups, quiches, stir fries, pizza, and pasta.

Cucumbers, is low in calories and adds instant crunch to any recipe. Spiced Chickpea Cucumber Salad

Fennel, A cup of sliced fennel contains just 27 calories, but 14 percent of your daily vitamin C and 11 percent of your daily fiber! Fennel Grapefruit Detox Salad

Radishes can be found in a variety of colors, ranging from red to purple to white to black, and this low-calorie superstar has 20 calories per cup and is brimming with vitamin C, folate, potassium, and folate. Munch on them for a snack, or sauté, braise, glaze, or pickle them.

Rhubarb are in season only a short time in early spring. Since rhubarb is tart, it’s typically paired with something sweet to help balance its flavor like in Strawberry-Rhubarb Tartlets. You can also make fabulous rhubarb jams, jellies, and spicy chutneys.

Spring onions, also called scallions are slightly sweeter than onions, with a slight peppery bite. Scallions are versatile and can be added to most any dish where you want a hint of onion-y flavor, like pasta salads, soups, pizza, guacamole, salad dressing, and scrambled eggs.

Shallots, the Spring months are the best for fresh shallots. The optimal months for fresh shallots are end of March to September

Spinach, This leafy green is an excellent source of fiber, folate, and vitamin K. It’s also brimming with minerals like calcium, iron, and magnesium. In fact, spinach is one of the best sources of the antioxidant lutein, which helps keeps your eyes and your skin looking great!

Lemons are acidic to the taste, but are alkaline-forming in the body. In fact they are one of the most alkaline-forming foods; this makes them great for balancing a highly acidic condition in the body.

Oranges, “Orange strengthens your emotional body, encouraging a general feeling of joy, well-being, and cheerfulness.” – Tae Yun Kim

Strawberries, one serving of these red gems (that’s eight strawberries) have more vitamin C than an orange! Strawberries also contain one of the most powerful anti-inflammatory antioxidants called anthocyanins.

Cilantro, When storing, place a fresh bunch stems down in a glass of water and change the water daily or gently wrap in a paper towel and place in a re-sealable bag in the refrigerator for up to one week.

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