It’s here! The SUN, the first of dafodils, tulips, and cherry blossoms and anticipation of all that is to come. Spring is upon us and quite possibily the happiest time to transition into new projects and possibilities.
I am currently packing up four years of our lives in our little basement apartment and moving into a new house with natural light and space to grow and see clients. Meanwhile, I’m taking on more projects, clients, and classes. All of this growth and transition only seems to only be feasible because the city is in bloom and giving me the energy needed to step up.
In honoring the spirit of the season and keeping up my energy, I’m incorporating more detoxifying bitter leafy greens and sprouts, and cutting back on dairy, foods with gluten, and other foods that cause heaviness and congestion in the body. This is a great time of year to experiment and try any vibrant greens that are new to you in the produce section of the grocery store. While you’re experimenting, try dandelion greens, a natural diuretic and anti-inflammatory that is rich in beta-carotene, potassium and other nutrients, making it a highly coveted plant in herbal medicine. For a suggestion on how to make this ultra cleansing green downright scrumptious, check out my March recipe – hindbeh, a rich, piquant, Lebanese dish that I fell in love with when I was in Beirut last spring.
As always I would love to hear from you. Be well and I wish you a joyous and balanced spring season.