EDIBLE SEASON SPRING 2012

EDIBLE SEASON

SPRING FOODS
AWAKEN THE SENSES

STORY AND PHOTOS BY LISA MASE

A

s spring arrives with gentle thaws and quickening maple sap, we can awaken our senses and prevent spring colds by choosing foods that support the lymphatic system. Lymph is the colorless fluid containing white blood cells that bathes the tissues and releases toxins. Just as the sap in maple trees flows each spring to renew the tree, so do our body’s fluids need increased circulation.

Lymphatic circulation enhances immunity by draining waste from metabolism and reducing inflammation caused by build-up in connective tissues. Simplifying your diet and increasing your intake of whole grains, fruits and vegetables will support lymphatic renewal. Spices and vegetables that cleanse the lymphatic system include fennel, coriander, fenugreek, kombu or kelp seaweed (Laminaria family), burdock, turnips, mustard and horseradish.

In an article published in the New York Times, chef and cookbook author Mark Bittman explained that “a person’s health—as well as the environment’s— will improve with a simple shift in eating habits away from animal products and highly processed foods to plant products and what might be called ‘real food.’” The more we pay attention to how we feel after eating, the more we notice our body’s cues for balance.

To ease the transition into spring, try preparing these dishes. Each one will awaken our palate to a new set of pungent and sour flavors. Enjoy them individually or cook them all to serve as a complete meal.

RECIPES

DANDELION LEEK FRITTATA

NETTLE PESTO

PARSNIP SOUP

RESOURCES

“World’s Healthiest Foods.” George
Mateljan Foundation Archives.
WHFoods.org
Onstad, Dianne. Whole Foods
Companion (Chelsea Green, 2004)


No comments yet.

Leave a Reply

Facebook

Twitter