Green spring tonics are a time-honored tradition to promote gentle liver and gallbladder renewal. Leafy greens, both wild and cultivated, are among the most nutrient-dense vegetables of all. In this post, we discuss their nutritional and other health benefits.
This is a time when we transition from hibernation to summer growth. Because we are part of the Earth and its cycles, it is crucial to adapt to this seasonal change by strengthening digestion and immunity. Certain foods and culinary herbs are specifically indicated to support this transition. They are usually substances that promote digestive and eliminative functions (detoxification and cellular cleansing), or strengthen the immune system and the endocrine (hormonal) system.
In the Five Element Theory of Traditional Chinese Medicine (TCM), the taste of spring is sour. The sour taste and wood element affect the liver and gallbladder. Acidic foods include vinegar, sauerkraut (and other lactic acid-fermented vegetables), lemon, quinoa and amaranth, turnips, leafy greens, quinoa, fennel and caraway seeds. Acidity has an astringent and consolidating effect in the body. It can control diarrhea and excessive perspiration or help focus a distracted mind. Acidic foods will help us simplify life and align it with spring.
In the time-honored tradition of Ayurvedic medicine in India, spring is known as the Kapha season. Kapha, the earth element, is heavy, grounded and can feel stuck when out of balance. While the spring water flows and the mud is everywhere, you can uplift your body, mind and soul with a daily walk, deep breathing and sour food.
I grew up in the Mediterranean tradition, where we harvested dandelion greens every spring to make a deliciously bitter salad with olive oil, salt, vinegar and grated carrots. I remember how much my grandmother loved vinegar. She dressed our salads generously with this sour, fermented liquid. Carrots tempered the sour and bitter flavors, creating a harmonious dish.
Spring is a wonderful time to engage in a food meditation while cooking. Try to be quiet as you chop, stir and smell and notice the alchemy of cooking. This practice, along with adding acidic foods and bitter vegetables, will help you feel more patient, calmer, assertive, flexible and alert.
RECIPES
Amarant, member of the chenopodium family, along with quinoa, beets, spinach and Swiss chard, is a seed packed with protein. Native to Oaxaca, Mexico, its bitter and sour flavors increase gastric secretion, improving digestion. I love it for breakfast in the spring.
Simply cooked amaranth
Instructions
- Combine 1 cup of amaranth with 2 1/2 cups of water in a saucepan and bring to a boil.
- Reduce heat, cover and simmer for up to 20 minutes, until grains are fluffy and water is absorbed. For a porridge-like consistency, use 3 cups of water for 1 cup of grain and cook a little longer.
Amaranth flatbread
Instructions
- Take 2 cups of cooked amaranth and mix in a bowl with: 2 tablespoons of flaxseed meal, 4 tablespoons of coconut flour, 2 tablespoons of coconut oil and 1 cup of grated carrots
- 1/2 teaspoon nutmeg, cinnamon, salt
- Bake at 350 degrees for 20 minutes in an oiled pie or baking dish.
- Cool and enjoy with sauces and spreads of your choice!
Kinpira
This is a traditional Japanese recipe. It is my favorite burdock recipe.
Ingredients
- 2 burdock roots, scrubbed and peeled
- 2 carrots
- 1 tablespoon sesame oil
- 1 teaspoon red chili pepper flakes (optional)
- 1 teaspoon sesame seeds
- 2 tablespoons tamari
- 1 teaspoon raw honey
Instructions
- Cut the burdock root into 1/2 inch long pieces. Cut each piece lengthwise and then into matchsticks. Place the burdock root pieces in a bowl with enough water to cover them, and let them soak for a few minutes. Drain the water and set aside.
- Also cut the carrot into matchsticks. There is no need to soak the roots.
- Heat a large frying pan with the sesame oil.
- Add the burdock and carrots and fry briefly, stirring to coat the pieces with oil.
- Add the chili pepper flakes if desired and stir.
- Add the honey, tamari and about 1/2 cup of water.
- Increase the heat to medium and continue cooking and stirring until the liquid has disappeared from the pan.
- Taste a piece of burdock root to see if it is done: it should be crispy and tender. If it’s too crunchy for you, add a little more water and cook some more.
Kinpira can be kept in the refrigerator for three days. It can also be frozen in individual portions. Enjoy it with cooked brown rice and sardines mixed with steamed kale.
Writer Lisa Mase is a culinary medicine coach, food writer, translator and folk herbalist living in Vermont. For articles and recipes, visit Lisa at www.harmonizedcookery.com.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease, or to sell any product.
Read more