Top 5 Spring Ingredients
Spring is a natural time to clear away toxins so the body can reboot after a long winter. Chinese medicine view spring as a time for renewal. Spring is the season of the wood element, which is connected to the liver. Because our bodies are naturally connected with the seasons, there are plenty of foods that support the liver during this season. These include spinach, lettuce, snap peas, arugula, asparagus, berries, cruciferous vegetables and bitter greens like kale and dandelion greens.
Here are our top 5 Spring Ingredients and how to use them:
Very high in fiber as well as vitamins A, C, E and K. It has strong anti-aging properties as it helps the brain fight cognitive decline. Cooking asparagus can be easy – you can chop them up and throw them in your steamer, or add them to a quick spring vegetable stir-fry.
Mint leaves have a warm, sweet flavor with a cool and refreshing aftertaste. They promote digestion and are packed with calcium, vitamin C, D, E, small amounts of vitamin B complex and phosphorous which improve our body’s immune system!
Mint can be used in teas, salads and smoothies. You can also add it to your water. I love my water with orange and mint. Mint is also said to promote weight loss. Here is my favorite smoothie recipe with mint:
- 1 cup mint
- ¼ avocado
- 1 banana
- ½ cup pineapple (optional)
- 1 cup almond milk
- Blend together and enjoy!
This citrus is a fruit native to Asia; it balances the PH, keeps the skin clear and hydrates the body. Lemon water in the morning is a great way to get your essential daily vitamin C and support the liver. You can mix one cup of warm water with the juice of ½ lemon.
Berries are packed with antioxidants that can help your body fight oxidative stress caused by free radicals that can lead to illness. You can use them on your smoothies, as a snack or in desserts, and kids love them!
This delicate green has a slightly peppery taste. It has long, bright green leaves. The larger the leaves, the more peppery taste they have. If the arugula has yellow spots, don’t buy it, fresh arugula must look green! Arugula has high levels of chlorophyll that can help to prevent DNA and liver damage from carcinogenic substances found in corn, peanuts and some tree nuts. To preserve the chlorophyll in arugula – eat it raw. It tastes great in a salad.
Try this vegan Caesar Salad Dressing next time you eat arugula – it’s delish!
- ½ cup cashews
- 2 tbsp lemon juice
- ¼ cup arugula
- ¼ garlic clove
- ½ tsp black pepper
- ¼ cup nutritional yeast
- 3 dates
- ¾ cup water
- Salt to taste
- Add ingredients into a food processor and blend until creamy. refrigerate until chilled, then toss with romaine or other greens and toppings.
Salome Torres is a certified nutrition coach and Brennan Healing Science Practitioner (Energy Healer) providing sessions in the San Francisco Bay Area. If you would like to create a custom nutrition plan for your optimum health or experience energy healing first hand, please contact her at firstname.lastname@example.org. Skype and phone sessions available.