The Naturalist

Three Spring-Worthy Dishes to Make This Week

March 20, 2024
Photos by: Bliss Braoudakis

Spring has officially arrived—finally!—and we're in the mood to celebrate. So we reached out to Chloë Crampton, chef and soon-to-be nutritionist behind Chloë’s Kitchen, for a couple of dishes that would give this season's offerings their due moment. Featuring fresh, in-season produce, bright, mouthwatering flavor profiles, and a bevy of nutritional benefits, each dish is one you'll want to make ASAP—then on repeat all spring long. Read on for the full recipes plus a conversation on what healthy eating can and ought to look like.

How would you generally approach everyday nutrition and nourishment?
I like to live my life by the 80/20 rule. Balance is key. I eat super clean the majority of the time, especially after my treatment for breast cancer. I start my day with a green juice. I incorporate plant-based foods throughout the week, and stay clear of dairy and inflammatory foods. I eat lots of wild salmon, organic white meat, lots of fresh organic seasonal fruit and veggies from the farmers market, and no refined sugars. On the weekend, I like to enjoy myself and have a pizza with friends or a sushi date night with my husband. Try to enjoy life too and don’t let yourself get too stressed about it all, as stress is one of the primary causes of health issues.
Do you find that your approach changes with the seasons?
I’m eternally inspired by what I find at the local farmers markets in Los Angeles. I’ve always eaten seasonally having grown up in the English countryside. During the summer I’m looking for bright, fresh ingredients for salads, grilled vegetable side dishes, and crave lots of fish/seafood, all with a mediterranean flare. I want to take a bite and be transported to the Greek Islands or the Amalfi Coast. But in the winter, I tend to opt more for a comforting soup, a bean chili over a baked sweet potato, a vegan curry and lots of roasted root vegetables with roasted chicken or a turkey bolognese over some roasted spaghetti squash. For breakfast, I tend to gravitate more towards oatmeal with seasonal fruit and warming cinnamon flavors. Whereas in summer I love to eat a chia pudding or coconut yogurt with granola and berries. Year round I make sure to stick to the microhabits I created through my treatment, like my daily green juice.
Tell us more about these particular recipes? What was the inspiration?
These recipes are my go to veggie dishes that I love to make for my clients’ dinner parties. I love playing with flavors and experimenting. The blood orange with the roasted carrots is perfect for spring. The asparagus with peas is a favorite to eat with a beautiful piece of roasted salmon. And I love the sweet tangy pop of pomegranate on the cauliflower with the anti-inflammatory turmeric flavors. I grew up being vegetarian and listening to what my body craves in the moment.
Are there any ingredients you’re most likely to lean on as winter turns to spring?
As winter transitions into spring, it's a great time to incorporate fresh, vibrant ingredients while still enjoying some hearty flavors reminiscent of the colder months. Citrus is always a go to in these transitional months. It brightens any dish. Other ingredients I’m loving right now: Leafy greens, asparagus, peas, cauliflower, radishes, beets, radicchio, carrots, apples, berries.
Any tips for hesitant home cooks?
Begin with simple recipes that have minimal ingredients and basic instructions. One pot or sheet pan recipes are a great way to start out. Have all ingredients prepped and ready before you start cooking, making the cooking process smoother and less stressful. Clean as you go to minimize mess and make cleanup easier. Watch cooking tutorials, read cookbooks, or take a cooking class to learn new techniques. Always use a sharp knife! Blunt knives cause cut fingers. Follow recipes closely, especially when you're just starting out. As you become more comfortable, you can start to experiment and make adjustments. Cooking is a creative process, so have fun with it!
What’s one habit you’re letting go of this season?
Drinking coffee on an empty stomach! Also, making sure I never skip breakfast even when I’m rushing off to cook for clients because I find if I do, my blood sugar is off for the whole day and I reach a slump that’s hard to overcome. So keeping myself fed and my blood sugar regulated is so important.
And one you’re most excited to dive into?
I’m so excited to get back into pilates. I used to go all the time before I was diagnosed and then lost confidence since my surgery as I lost some muscle strength in my left side. Doing a workout I love feels so empowering.

First beauty memory: Buying glitter nail polish and eyeshadow along with some hair mascara before a school disco where I dressed up as Baby Spice.

Three desert island skincare staples: My Moisture Rich Balm, a clean lip balm and Micellar water to take off the day.

Best beauty lesson: Wear your sunscreen! 

Most underrated beauty tip or tool: A gua sha or quartz face roller. I love to keep mine in the freezer. It helps me de-puff by stimulating my lymphatic system and helps increase blood flow to the skin promoting a healthy radiant complexion. 

You feel your most beautiful when: Sunkissed and tanned on vacation or when I’m wearing my cat eye signature eyeliner.

Recipe you can’t stop cooking: My paleo banana muffins or my tuna and white bean salad.

Current song you’re playing on repeat: Roosevelt by Ordinary Love.


Hot Honey Roasted Tri-Color Carrots over Whipped Feta with Blood Oranges

1 lb tricolor carrots
1 whole blood orange
Generous drizzle of hot honey
Drizzle of Olive oil

Whipped feta: 

1 cup feta
2 tbsp olive oil
1/4 cup milk
1 tbsp honey


Preheat your oven at 400°F. Wash and peel your tri-color carrots. Cut them in half if they are big. Or keep them whole if they are skinny. Toss with olive oil, sprinkle with Maldon sea salt and a few scrunches of black pepper and then drizzle with hot honey. Squeeze one half of the blood orange over the carrots and slice the other half. Arrange on top of the carrots. Roast for 25 minutes in the oven, turning halfway through. 

While your carrots are roasting, make your whipped feta in a blender. Add in your feta, a drizzle of honey, 2 cloves of garlic, olive oil, and a dash of milk. Whip on high until smooth. Arrange your carrots over the whipped feta on a serving platter with the blood orange slices. 

In a dry frying pan over medium heat, toast your pistachios for 2 minutes, tossing frequently the whole time. Now sprinkle them over the carrots and serve! 

Turmeric Roasted Cauliflower with Crispy Chickpeas

1 head of organic cauliflower, cut into florets
14 oz can of organic chickpeas, washed, drained and dried
2 tsp turmeric powder
2 cloves garlic, crushed
1 tsp cumin
Big drizzle of olive oil
Salt and black pepper 

Lemon garlic tahini: 

1/4 cup tahini
1 tbsp water
Juice of half a lemon
1 clove of garlic, crushed
1 tsp honey
1 tbsp olive oil
Sprinkle of Maldon sea salt
Scrunch of black pepper 

Za’atar labneh:

1 cup labneh
1 tbsp za’atar seasoning


In a bowl, whisk together the olive oil, turmeric, cumin, salt, pepper and garlic. Then toss in the cauliflower florets and drained chickpeas. Toss to coat. Bake in a preheated oven at 400°F for 20 minutes, tossing occasionally.

In a separate bowl, whisk together the ingredients listed for the tahini dressing. 

Now mix your za’atar seasoning and labneh and spread around the base of a bowl. 

Add the cauliflower and chickpeas over your labneh on a platter, then drizzle over the freshly roasted cauliflower and chickpeas and top with the pomegranate seeds to serve! 

Spring Peas and Asparagus Ribbons with Lemon, Mint and Parmesan

1.5 cups peas
1 bunch asparagus
Juice and zest of 1 lemon
1 shallot
2 cloves garlic, crushed
1/2 cup white wine
Handful of mint, finely diced
Freshly shaved or grated Parmesan
Drizzle of olive oil on top and for cooking
2 tbsp butter (optional)
Salt and pepper 


With a potato peeler, peel your bunch of asparagus, one or two at a time to create ribbons and then at the end, snip off the tops with your knife to add them in.

Boil the fresh English peas in salted water until softened, around 3 minutes. Once they are boiled, drain them and dunk them into ice water to keep their bright green color.

Drizzle olive oil into a skillet or large frying pan (with 2 tbsp butter, optional), sauté garlic and shallot until softened. Add in your white wine to the pan with the shallots and garlic and toss for 2 minutes to evaporate. Add in your lemon juice and zest, maldon sea salt and some scrunches of black pepper. Continue cooking on a medium heat tossing for around 1-2 minutes. Now add in your peas and your asparagus ribbons right at the end of cooking. Add them in and turn off the heat. They will wilt slightly as you toss them but let them get too soggy. 

Serve immediately on a plate. Top with your freshly diced mint, some good quality olive oil drizzle, a little more lemon zest/juice, and some freshly shaved or grated Parmesan. Enjoy this springy light fresh dish with a beautiful piece of fish or on the side with some roast chicken!