Wednesday, April 10, 2013

Seasonal Eating: Spring

She's trying Ohio.  Spring is almost upon us, she's just not quite ready to go prime time.  Payback for last year's splendor, I suspect.

Nonetheless, it's time to readjust our palettes and plates to reflect this season of new beginnings.  Spring is the time to lighten up, detox and support the liver.

“Everything is green and light, and that’s how we should be eating.  Sprouts, leafy greens, cereal grasses, and juices not only reflect the outward-moving, expansive qualities of spring, but also tonify the liver, the central organ of spring, making it easier to purge toxins that may have accumulated over the winter.  Lightening the body’s load also can free up energy," - says Rebecca Wood, author of The New Whole Foods Encyclopedia.

To Detoxify:
  • Eat more raw & sprouted veggies, seeds and grains
  • Soak grains and beans overnight before cooking
  • Cook veggies for shorter times and at higher temperatures or lightly steam
  • Increase sour (lemon/lime, vinegars) and bitter flavors
  • Eliminate heavy foods like cheese and meats

Farmer's Markets are beginning to dust off their tables, hit up a few and stock up on these delights.

Spring Foods:
  • Apricots (end of spring)
  • Asparagus
  • Artichokes
  • Arugula
  • Beets
  • Cabbage (end of spring)
  • Cherries
  • Cilantro
  • Dandelion Greens
  • Eggplant
  • Greenhouse Tomatoes
  • Herbs
  • Kale
  • Kiwi
  • Mustard Greens (end of spring)
  • Parsley
  • Peas
  • Radish
  • Rhubarb
  • Scallions
  • Spinach
  • Sprouts
  • Strawberries (end of spring) 
  • Turnips
  • Turnip Greens
  • Watercress
  • Young Chard


April showers, bring May flowers.  To balance out all that cold rain, turn to warm, dry cooking methods - think toasting, baking, and grilling.

Awaken your inner Spring!

Keep It Seasonal!
The Hoff

P.S. If you're plagued with seasonal allergies, check out this tip!

Seasonal Eating: Fall, Winter, Summer


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