A Recipe Guide to April in Season Produce

A Recipe Guide to April in Season Produce

With a new month, we welcome in new produce to keep an eye out for on your weekly food shops throughout April.
Did you know that eating in season fruits and vegetables is one of the best ways to feed your skin the nutrients it needs to look and feel healthy, balanced and glowing from the inside out?
Here are some nutritious vegan breakfast, lunch, and dinner recipes using fruits and vegetables that are in season in April:


Rhubarb and spinach smoothie: This is a refreshing and healthy way to start your day. Blend together some rhubarb, spinach, banana, almond milk, and a touch of honey. You can add in other ingredients like protein powder or chia seeds for extra nutrients.
Tofu scramble with asparagus and wild garlic: Sauté crumbled tofu with chopped asparagus and wild garlic. Add your favourite spices, such as turmeric, cumin, and nutritional yeast. Serve on whole-wheat toast.


    New potato salad with rocket, radishes, and a tahini dressing: Boil the new potatoes until tender. Meanwhile, make a dressing by blending together tahini, lemon juice, olive oil, and water. Once the potatoes are cool, chop them up and toss them with the dressing, rocket, sliced radishes, and a sprinkle of salt and pepper.


      Cauliflower rice salad with kale and roasted vegetables: Roast chopped cauliflower florets in the oven until tender. Pulse the cauliflower in a food processor until it resembles rice. Massage kale with olive oil and lemon juice to soften it. Combine the cauliflower rice, kale, roasted vegetables of your choice (such as peppers, onions, and carrots), and a simple vinaigrette.

      Rhubarb crumble: This is a delicious and satisfying twist on the classic crumble. Make a crumble topping by mixing together rolled oats, flour, chopped nuts, and coconut oil. Stew together chopped rhubarb with a little sugar and water. Pour the crumble topping over the fruit and bake in the oven until golden brown.

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