Fruit and vegetables in June

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Robert Maurer
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Among the vegetables of June there are garlic, beets, basil, beets, carrots, cucumbers, onions, spring onions, beans, green beans, broad beans, new potatoes, peppers, peas, tomatoes, radishes, rocket, green celery and courgettes. It's still courgette and courgette flowers, salad.


instead among the fruit of June are apricots, cherries, strawberries and wild strawberries, raspberries, melon, medlar, pears, peaches and plums.

The fruit and the vegetables of June not only gratify the palate for their sweetness and freshness, but they help to keep the right level of hydration in the body, thanks to their high water content, a necessary balance with the arrival of the first heat. They are also healthy and light, great for summer diet!


 

 

Here are the undisputed queens among vegetables

Source of folate, potassium, and vitamins A and C, the zucchini they contain few calories, are very good for the skin and are very versatile in the kitchen.

From the first: risotto, barley or quinoa salads with ginger and mint, cold and hot pasta, it goes very well with saffron; second courses: stuffed, just sautéed in logs with garlic and rosemary or mint, marinated with lemon, salt and pepper.


Le courgettes and courgette flowers are absolute protagonists of the season.

 

Basil: the royal plant of summer

 

And some orange in the fruit

Here come all the allies of the tan! Apricots, melon, percocche, peaches. This type of fruit should be consumed immediately, as it perishes quickly, rich in vitamins B, C, PP, vitamin A and carotenoids. friend of skin, hair and nails.


In particular, apricot is very rich in potassium, magnesium, iron and calcium, essential elements for the body. Be careful not to overdo it as they are a flaxative burp!


 

Apricot dessert

Here is a quick and easy summer recipe with apricots.

Ingredients:
> 12 apricots,
> 400 ml of almond milk,
> 4 tablespoons of honey,
> cinnamon,
> 10 ice cubes.

Preparation: cook the apricots for 10 seconds in a pan filled with boiling water, clean and cut them into pieces. Put the apricots, milk, honey, ice and cinnamon in a blender and blend. Leave the mixture in the fridge for at least an hour or, in any case, until ready to serve. Before serving, pour the mixture into glass glasses and decorate everything, as desired, with whipped cream and shavings of bitter chocolate.


 

Discover vegan recipes with June products

 

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