Rabbit Spring
April 12, 2011
The wheel has once again turned and we find ourselves in Spring. As we hop along in this Year of the Rabbit, you might have felt the quiet, hibernating qi of winter shift into the quick, sprouting qi of spring. As yin once again transforms into yang, we have been in a delicate time. According to Taoist teacher Liu Ming, this time (around the spring equinox) has long been considered precarious; as TCM would say, "pernicious evils abound." In our context, this means the wild winds and constantly changing weather, coupled with that confusing, California everything-all-the-time feeling, makes it easy to run ourselves down, and catch lots of colds going around. So although there is the antsy urge toward productivity, the way of balance calls us to remember that there are still many dark hours of the evening. Contemplation and reflection, rest, and planting seeds from which our forward motion can naturally sprout, continue to have as much value as our plans and to-do lists. In fact, without storing our grain, saving our money, or cultivating our qi, we wouldn't have anything to produce, to carry forward. So one of the most forgotten, yet essential health care tips I'd like to offer is to make as much time for rest, open non-planned time, and creativity as you do for getting things done. This is not just theoretical, but truly provides more immune and longevity support for you and your loved ones than any supplement, herb, exercise or diet plan.
As we navigate the season of the liver (corresponding with the element wood), we notice related imbalances become more pronounced, such as allergies. Luckily, nature perfectly provides; greens such as nettles and dandelion are beginning to sprout, offering tasty liver-cleansing options. I like the roasted dandelion tea from Traditional Medicinals. If you find yourself coming out of winter hibernation feeling sluggish, hard to get out of bed or have an appetite in the morning, feeling overweight and overeating, foggy-headed without coffee, or suffering inflammatory skin or bowel symptoms, you might consider the 21-day detox program. Last spring I wrote about my hesitation surrounding cleanses. However, this one honors my essential criteria for a safe and effective treatment plan; whole-food/plant-based, honors TCM and natural principles, properly timed within the year's qi cycle, and can be tailored for your particular constitution/patterns. If you'd like to know more or sign up to join us for this "spring cleaning," call us at 510-597-9923.
Below are a few recipes that utilize the last of the stored winter qi (with the last of the roots at the farmer's market), and take advantage of fresh new greens, reminding us that the chance to start fresh always comes around. Please don't hesitate to contact me with questions and comments, and I encourage you to come in for a Food as Medicine Consultation (I can also do this over the phone if you live outside the bay area). I am so enjoying talking with people about food and nourishment, and have been getting wonderful feedback about how my recommendations and recipes have helped patients become their own everyday healer. There are so many options for renewal. Call me to explore more!
Roasted Roots
Cauliflower and brussel sprouts work well on their own, or a mixture of sweet potatoes, carrots, onions, with parsnips, turnips and/or winter squash. Chop vegetables, lightly sprinkle with olive oil, cover in sea salt and a little pepper, roast at 450 degrees until brown/crispy on the edges
Best Collards Ever
1 bunch collard greens
1 large shallot (2 regular)
2 cloves garlic
paprika (1 Tbsp)
vanilla (1 tsp)
coconut oil, sesame oil (tbsp or so each)
2 pieces bacon (from non-feedlot pigs of course)
sea salt, pepper (heavy dash)
red pepper flakes (small dash)
broth (cup, can substitute water)
Wash, de-stem and chop greens into 1-inch or so pieces. Dice shallots and press (or finely chop) garlic. Cook bacon to crisp, adding some paprika during cooking.
Cook onions in fat until soft, add garlic less than a minute, then add greens, cook on med-high for a few minutes. Gradually add broth, oils, and vanilla as you cook greens on med-low with lid on (keep adding broth as it cooks off). When they are almost soft, add red pepper flakes, salt and pepper. Add chopped bacon & serve with fresh squeezed lemon.
Arugula Salad
Toss arugula, sliced strawberries, freshly ground pepper, olive oil, and apple cider vinegar together for an easy, delicious salad
As we navigate the season of the liver (corresponding with the element wood), we notice related imbalances become more pronounced, such as allergies. Luckily, nature perfectly provides; greens such as nettles and dandelion are beginning to sprout, offering tasty liver-cleansing options. I like the roasted dandelion tea from Traditional Medicinals. If you find yourself coming out of winter hibernation feeling sluggish, hard to get out of bed or have an appetite in the morning, feeling overweight and overeating, foggy-headed without coffee, or suffering inflammatory skin or bowel symptoms, you might consider the 21-day detox program. Last spring I wrote about my hesitation surrounding cleanses. However, this one honors my essential criteria for a safe and effective treatment plan; whole-food/plant-based, honors TCM and natural principles, properly timed within the year's qi cycle, and can be tailored for your particular constitution/patterns. If you'd like to know more or sign up to join us for this "spring cleaning," call us at 510-597-9923.
Below are a few recipes that utilize the last of the stored winter qi (with the last of the roots at the farmer's market), and take advantage of fresh new greens, reminding us that the chance to start fresh always comes around. Please don't hesitate to contact me with questions and comments, and I encourage you to come in for a Food as Medicine Consultation (I can also do this over the phone if you live outside the bay area). I am so enjoying talking with people about food and nourishment, and have been getting wonderful feedback about how my recommendations and recipes have helped patients become their own everyday healer. There are so many options for renewal. Call me to explore more!
Roasted Roots
Cauliflower and brussel sprouts work well on their own, or a mixture of sweet potatoes, carrots, onions, with parsnips, turnips and/or winter squash. Chop vegetables, lightly sprinkle with olive oil, cover in sea salt and a little pepper, roast at 450 degrees until brown/crispy on the edges
Best Collards Ever
1 bunch collard greens
1 large shallot (2 regular)
2 cloves garlic
paprika (1 Tbsp)
vanilla (1 tsp)
coconut oil, sesame oil (tbsp or so each)
2 pieces bacon (from non-feedlot pigs of course)
sea salt, pepper (heavy dash)
red pepper flakes (small dash)
broth (cup, can substitute water)
Wash, de-stem and chop greens into 1-inch or so pieces. Dice shallots and press (or finely chop) garlic. Cook bacon to crisp, adding some paprika during cooking.
Cook onions in fat until soft, add garlic less than a minute, then add greens, cook on med-high for a few minutes. Gradually add broth, oils, and vanilla as you cook greens on med-low with lid on (keep adding broth as it cooks off). When they are almost soft, add red pepper flakes, salt and pepper. Add chopped bacon & serve with fresh squeezed lemon.
Arugula Salad
Toss arugula, sliced strawberries, freshly ground pepper, olive oil, and apple cider vinegar together for an easy, delicious salad
Posted by Brooke Moen.
