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Blooming in Spring

P1030084Time to haul out the big guns? No! Detoxing is ever so simple!

Spring is the time when the earth comes alive; light rains and more sun (I clear my throat here because in Scotland hmmm) my darling hubby says there is a distinct lack of this yellow ball in the sky!  However, life does come back to the surface as nature comes alive.  One of the many things I am passionate about is introducing seaweed baths to my clients and students.  Here is my lovely sister relaxing and enjoying a deep restorative seaweed bath that aids in detoxing the system.

Spring is the time of year when the liver and gallbladder present themselves for an annual service.  The flavour most often associated with this season is the sour taste, and the relevant vegetables are fresh new-growth greens.  These are foods that are seen to promote a gentle cleansing of the liver.  Yes, this is the time of year when your body really wants to detox naturally.

Spring is the best time of year to lose weight and lighten the energy of the body.  Nature shows us what is needed.  It is the use of the new sprouts of greens and foods which release more fats and relax the body that is most beneficial.  Since winter foods are more likely to have more fats and protein, the use of raw foods and sprouts, along with a lighter approach to cooking, allows the body to release stagnation.  This is the perfect time to let go of poor nutritional habits that we might have let get out of hand in the winter months when we were seeking warming comfort foods.  In many cultures you will find that times of fasting take place in the Spring.   It’s the time for renewal, time to clean the house and cleanse our bodies.

This Dried Daikon Soup below is a perfect liver cleanser.  Simply incorporating sensible spring energy into the daily diet and eating well on a daily basis will produce better long term results than using extreme approaches. Have steamed greens daily topped with some sprouted mung beans or alfala sprouts.   My windowsill looks beautiful with my mini sprouter bursting at the seams with mung beans, alfalfa and broccoli sprouts.  In tall glass jars I have a large bunch of parsley and coriander/cilantro always at hand for adding to soups and bean dishes. All of these nutrient dense greens aid in constant discharge that allow the body to find it’s healthy equilibrium.

Dried Daikon Soup

Half cup dried daikon

3 dried shitake or maitake mushrooms

2 small onions diced

4 cups water

1 tbsp. shoyu or tamari

1/2 cup chopped parsley

Soak the daikon and mushrooms for 20 minutes, discard the water and finely dice both vegetables. Bring the water to a boil and add the diced onions and simmer for 5 minutes. Add the daikon and mushrooms and and continue to cook for 20 minutes on a low heat.  Season with shoyu or tamari and continue to simmer for 5 more minutes.  Serve warm with chopped parsley.

In good health

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