The Spring Within

Apr 18, 2011 by Audrey Rezanoff

With nature beginning to turn green, time for us to renew ourselves as well!

Our appetite for rich food decreases, & we can now rid our bodies of winter’s heavy foods & excess fats.

Time to take care of the liver & gall bladder.

This season, our meals need to be the lightest of the year.

Emphasis on vegetables that have strong rising energy, such as spring wild greens, sprouts & leafy greens.

Foods associated with spring are expansive, rising, sweet & pungent. Cooking methods are lighter, shorter, & @ higher temperatures. Quick sautéing, light steaming or minimal simmering is appropriate.

Salt has a strong, sinking energy effect & is best eaten moderately during spring.

Avoid heavy foods such as cheeses & fatty meats.

Bitter food & herbs offer excellent liver-cleansing. These include:

• romaine,
• quinoa,
• rye,
• asparagus,
• citrus peel,
• alfalfa,
• chamomile flowers, and
• milk thistle seeds.

You need only small amounts to be beneficial.

The sweetness in whole grains, legumes, seeds, carrots, beets & honey are helpful in harmonizing liver energy.

Increase sourness by using apple cider vinegar, rhubarb, lemon, lime & grapefruit.

Add pungent herbs to your cooking:

• basil,
• fennel,
• caraway,
• dill,
• rosemary,
• garlic,
• onions.

Creating your “spring within”, by eating in a way that brings you into harmony with the environment around you!

Excerpted from “Health & Green News”, Spring 2011 HANS newsletter, by G. Blanchet, RHN. “Le Petit Chou”, Vancouver & Kelowna, B.C.