5 foods for the month of love

Valentine’s Day might be over, but we can still spread the love a little this month by eating as consciously as we can. No doubt we can all all make a few better, earth-friendlier decisions when it comes to the food we choose.

The easiest way is to pick items which are seasonal.

These five foods are in season right now, so pile your baskets high with them!


Bright, juicy and sweet – who could ask for more from a fruit? They contain quite a bit of potassium and Vit A, so slice and add to salads, or cook on the braai and thread onto the ends of cooked chicken kebabs.


As the gemstones of the fruit world, these make almost any meal look spectacular and add a hint of romance. They’re usually available from the end of this month at which time you can start sprinkling their rubies on salads and lamb tagines just before serving, mixing them into herbed rice, or popping some into your champagne, cocktails or smoothies.


The perfect bite-sized fruit – eat them just as they are, mix with some plain yoghurt for a snack, or top a large camembert with a mix of grapes and berries.


Gone are the days of cabbage only being good enough for coleslaw. Using a breadknife, shred red cabbage very finely. Mix with chickpeas, feta, cucumber and olives, make a corn salsa by mixing corn kernels, cabbage, red wine vinegar and coriander, or steam cabbage with some spring onions and mushrooms and top with slivered almonds, sunflower seeds and a sauce of your choice. It’s also one of the tasty fillings in KAUAI’s Thai Veg Wrap, Thai Chicken Salad, Grilled Oriental Chicken Salad, Superfood Salad and Smoked Trout Salad.

Sweet potatoes

These you can eat with the skin on to up your fibre intake. Boil for a few minutes until tender but still firm, then slice into discs and bake on a baking tray until soft and fragrant. They’re sweet enough already – so skip the traditional sprinkling of sugar on top. For a twist, sprinkle some curry powder over the potato discs before baking them, or simmer the discs in a pan on the stove in a mixture of balsamic vinegar and olive oil until slightly caramelised.

Image sourced from Pinterest

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