S P R I N G
Building a Seasonal Recipe Program
Eating fresh foods in tune with our surroundings is the best way to align ourselves with the energy of each season.
Springtime reintroduces us to longer days filled with light; our plate should reflect bright and fresh ingredients, as we work to build a healing menu.
healing and balancing foods
Greens & Sprouts
Arugula, microgreens (broccoli, kale, kohlrabi), sprouts (radish, broccoli, mung bean), romaine lettuce, watercress
Cooking Herbs/Spices
Garlic, parsley, chives, dill, basil, fennel, ginger, marjoram, rosemary, caraway seed, bay leaf, black pepper
Sprouted grains and legumes
Sprouted buckwheat, einkorn berries, farro (mixed into refreshing salads), sprouted almonds, sourdough bread
Seasonal Plants
Asparagus, golden beets, young potatoes, Brussels sprouts, nettles (try in a cleansing tonic or tea), peas, radishes, ramps, morels
Fruit
Lemon, lime, grapefruit, tangerines, oranges, mandarins, rhubarb, fresh berries
In the Springtime, we do best to relieve our Liver from the heavy foods of Winter by balancing our body with more energizing meals.
We want to cook with less salt, and avoid rich/heavy foods, as this has a depleting effect on our system. The Spring is also a great time to fast- or simply eat less or infrequently- as our body works to lighten & revitalize. We can balance in harmony with Spring through cleansing and renewing foods; think crunchy salads and sprouts, fresh herbs, and plenty of citrus to keep our energy vibrant and fresh.
When we cook our vegetables, we want to sauté them with less water and more heat; finishing them quickly to preserve more of their energy. Introducing more raw foods to our plate also benefits our digestion during this time. It could be as simple as swapping a sweet treat for a tart citrus fruit as a late-afternoon snack or dessert, or snacking on apple slices with almond butter instead of processed crackers.
