Green Cocktails Anyone?

Every Spring I like to give my liver a break and begin my own form of “cleanse”.
Typically I like to eat breakfast, but when the weather gets warmer I enjoy starting
my day off with a nice green vegetable juice. This is not a huge pint glass, but rather
a small 1/2 cup serving size, because a little fresh greens juice goes a long way! 

In oriental medicine Spring is associated with tree or wood energy. The corresponding
organs which are most affected and active at this time are the liver and gall bladder,
whose main job is to aid in digestion and metabolize fat. In the colder months we
naturally consume heartier foods which include more savory seasonings and fat.
Additionally, a higher percentage of baked foods are consumed which make our
overall condition more dry. I find that juicing makes me feel more light, positive and
fresh, just in time for Spring.

In Spring, the taste du jour is mild sweet and sour. Combining these two tastes helps to relax
our liver and gall bladder, giving them a break after heavier Winter foods. These juices have a 

refreshing quality that allow us to detox the excess and help to boost our metabolism for a new
Spring cleaning!

Here are some of my favorite green cocktail combinations: 

Ah, so green and fresh!

Napa, green apple and cabbage juice
This combo offers a nice sweet and sour taste.

1/8 cup of napa cabbage juice
1/8 cup of green cabbage juice
1/4 cup of green apple

Napa, cucumber, green apple juice
This combo is mildly sweet and a little
more tart. The cucumber makes it bit of a natural diuretic. 

1/4 cup napa cabbage
1/8 cup green apple
1/8 cup cucumber

Green cabbage, bok choy, cucumber, parsley and lemon
This juice is very fresh, green, and alive with chlorophyll. It is also a diuretic.
1/8 cup green cabbage
1/8 cup cucumber
1/4 cup bok choy
A few sprigs of parsley

Cheers!

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 sautés. 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!