Wednesday, February 22, 2012

Spring Training

February 4 marked the first official day of Spring. Now, this date is significantly earlier than the widely-recognized first day of Spring, March 21st. February 4th is historically the first day of Spring according to the calendars of early societies. When you think about it, this makes sense. February is generally the month that you begin to get a twinge of spring fever. We yearn for sunshine and warmer weather. We start thinking about purchasing our new bright wardrobe. And for all you sports fans, pitchers and catchers reported for spring training camp this week. Go Phillies!

Clearly, these are all signs of Spring. But in all seriousness, Nature’s energy comes to life at this time of year. We observe trees beginning to form buds and tiny leaves. The flowers will begin to push their way to the surface. These visible changes do not happen overnight. All of these changes first begin beneath the surface, and then go through a transitional phase, which is exactly what is happening right now. This is why we all have spring fever, but are still forced to wear our warm winter coats; we feel the change in Nature’s energy, but the consistent warm weather has not arrived quite yet.

So, what can you do with your diet during this transition and in preparation for the warmer season? Here are a few quick and tips to ease you through this Spring so you are ready to bloom when the sunshine is here to stay. 

Light, refreshing, and colorful salads!

  • Increase your consumption light and fresh foods, such as blanched vegetable salad, quick steamed greens, pressed salads, fresh salads and quick saut├ęs. The common point with all these dishes is that they are all light, bright, and crunchy in texture. 
  • Decrease the amount of salt you use, which includes the use of salty condiments. Too much salt makes our bodies more contracted and will not allow us to discharge the extra winter baggage (I think you get the picture)! 
  • Try to make your cooking less excessive. This means cutting back on heavy sauces or thick dressings and use only a light amount of oil. Perhaps you want to go oil free for a bit of time to give your liver and lymph system a break. 
  • Decrease your consumption of heavier, heartier dishes. Cut back on long cooking methods. Instead, use shorter cooking times and, even more important, fewer baked foods. 
  • Emphasize mild sweets and mild sour tastes. For example, try using a little fresh lemon on your steamed greens 2-3 times per week or use some grated green apple as a dressing for your salad. Beets dressed with lemon or vinegar are also a great sweet-and-sour option, or fresh vegetable/fruit juice combo.                      
Stay tuned next week for more information on good-quality sweets, as well as a sweet Spring recipe!

1 comment:

  1. Gorgeous post, Susan! Happy Spring! All the best for a great CCP session this weekend! Hi to Denny & everyone!