Spring is here! For many of us it’s a time we think about renewal and growth. It’s a wonderful time for clearing out old stuff that’s accumulated; both emotional and material junk. Letting go of old grudges is just as important as clearing out the pantry and tossing expired medications. Small shifts can be very rewarding.
In Traditional Chinese Medicine, as the days get longer our energy shifts from that of inward, contractile, cold winter to a more active, expanding, outward energy. Some even notice that their hair will grow faster during the spring! It’s also a time when allergies can come up for some so strengthening our immune system is just as important now as ever. Spring is the energetic season of the Chinese Liver so you may notice you are drawn to sour things like lemon or vinegar. Sour is the flavor that soothes the energetic Liver, so indulge in a warm cup of water with some fresh lemon juice if you notice that craving. It’s one of my favorite ways to start the day.
Many people start the “cleanse” craze this time of year, but for fertility purposes, it isn’t always ideal to be eating raw, cold foods. We want to support healthy digestion and natural elimination while tonifying the energies of the Chinese Spleen which can get bullied by cold, raw foods. This soup is the perfect answer. It’s full of the clean ingredients that will boost your immune system and metabolism but it’s cooked to protect your Spleen so we can keep supporting the body and our fertility goals.
This recipe is from the Oh She Glows Cookbook by Angela Liddon
Eat Your Greens Detox Soup | Serves 3 | Prep Time: 25 minutes | Cook Time: 20-30 minutes
1 ½ tsp. coconut oil or olive oil
1 sweet onion, diced
3 cloves garlic, minced
3 cups (about 8 oz.) sliced mushrooms
1 cup chopped carrots
2 cups chopped broccoli florets
Fine-grain sea salt and fresh ground pepper to taste
1-3 tsp. grated peeled fresh ginger
½ tsp. ground turmeric
2 tsp. ground cumin
⅛ tsp. ground cinnamon
5 cups vegetable broth
2 large nori seaweed sheets, cut into 1 inch strips (optional)
2 cups torn kale leaves
Fresh lemon juice, for serving (optional)
1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is soft and translucent.
2. Add the mushrooms, carrots and broccoli and stir to combine. Season generously with salt and pepper and saute for 5 minutes more.
3. Stir in ginger, turmeric, cumin and cinnamon and saute for 1-2 minutes, until fragrant.
4. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.
5. Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.
Clean eating is not one size fits all, so make sure you let us know if you have questions or want more recommendations.