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SPRING INTO GOOD HEALTH

HAPPY SPRING LOVERS!!

Spring is often welcomed with open arms after the bitter chill of winter. It is actually considered the first season of the year due to its sense of renewal and fresh starts. Our energy lightens and begins to move ‘up and outwards’ after hibernating during the winter months.

Spring is the perfect time to clear out our wardrobes and cupboards and let go of superfluous possessions. As this season sees us lightening up physically and emotionally, the food we eat needs to reflect this also.

ORGANS THAT NEED A LITTLE EXTRA LOVE THIS SEASON:

Our liver and gallbladder are sensitive during spring. We need to lighten the burden placed on them by being mindful of our intake of coffee, alcohol and fatty foods. Feelings of anger, resentment, irritability, frustration and impatience are stored in the liver. Flower essences and spending time in nature (biophillia) are ways to move through these feelings.

NOURISHING YOUR LIVER AND GALLBLADDER:

-incorporate SOUR foods into your diet like sipping on lemon or lime juice in water before a meal.

-consume BITTER foods like adding a handful of rocket to your salad, swapping to rye bread and brewing chamomile tea.

-eat FRESH, YOUNG greens like salad greens, sprouts and wheat grass.

-fruit salad and freshly made juices and smoothies are recommended.

-seafood is an excellent protein this time of year.

Pack away your slow cooker and bring out your wok. Spring is the time to be cooking food at a high heat for a short period of time such as stir frying or steaming. Choose an extra virgin coconut oil when frying and make sure your veggies still have a great crunch to them. Or throw together a quick salad.

 Avoid salty, heavy foods like meats which put stress on your liver.

TASTY SPRING MEALS

Brekkie: Free range egg omelette with goats cheese and a handful of rocket

Berry smoothie: berries, almond milk, psyllium husks, wheatgrass and mint

Lunch: Vietnamese rice paper rolls with local prawns

Fresh garden salad with home grown sprouts

Dinner: Scallop stirfry packed with vegies

Thai laksa with broccolini and soba noodles

Emma the Naturopath xx

Phone: 0266 514 533

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