Eat for the Season: Spring

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Time to get busy!

Almost a month into Spring and I’m finally buckling down to write about eating for this season. Well, that is the nature of this season. Spring is about picking up the reigns and getting busy. Bringing out all the dirty laundry, and letting it air out. It gets dirty before it gets clean. Well, it got dirty, people. In defense of my tardiness, I have an additional excuse: living in upstate New York and getting a light dusting of snow today–it’s hard to tell it’s Spring. This week in weather aside, Spring did peak it’s head out briefly. And the transition to this season has already happened.

3 months of going inwards in winter prepared us for a time of renewal and growth. In Chinese medicine, this is a time for going up and out, when wind stirs vigorously, and when heat is on the rise. This time relates to the liver and wood. It is very easy for heat and wind to go overboard, which is why we see a lot of seasonal allergies with itchy eyes, runny nose, and sore throats at this time. Continue reading

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How to Make Polenta–Simply

Occasionally, my mom will call me up to check in on me. Since she is grazing those years between hot Asian lady and grandma, more and more often, she calls to ask me if I’ve eaten. Mostly, she is happy that I cook and feed myself. She is also always astonished to hear about what I’m cooking and wants me to spell out letter by letter anything that is not a Chinese dish we had growing up. So this recipe, P-O-L-E-N-T-A is dedicated to you, mom.

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Polenta can be shaped to be the vehicle for other food.

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Blanched Kale, Apple, and Avocado Salad

Braised Kale and apple salad, the star of the meal

Braised Kale and apple salad, the star of the meal

One dilemma of winter is how to eat fresh vegetables without eating cold raw food. For many people, it cuts out the main source of vegetables in their diet, salads. Well, my friends, salads don’t have to be raw. In fact, braising vegetables can help increase your ability to absorb the nutrients packed in leafy greens. So can adding oil and vinegar (salad dressing) since some nutrients are only extracted in acidic environments such as hard minerals like iron, calcium and magnesium, and others need fat to carry them into the bloodstream such as Vitamins A, D, E, and K. So a room temperature, ever so slightly predigested (cooked) salad can be a perfect nutritious addition to a meal. Continue reading

2014: We welcome you with open arms!

Let’s face it. Every year, we have the same resolutions. Eat healthier. Workout. Be more loving to those we care about. Meditate. Drink less. Be happy. Be a better person.

This year, let’s just be. Let’s be grateful for what has been and what’s to come. Let’s know that we are good and that what we have before us will reflect our goodness. There will always be tools to help us get to where we want to be, yet sometimes, where that is right where we are right now. I’m toasting this new year with one of my favorite Jelaluddin Rumi poems. Continue reading