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Food recommendation for the spring


During this time the body naturally cleanses itself, not only of residues of the fats and heavy foods of the winter but also at an emotional level. It is said that spring is the time when things are seen in new ways. Because of this we eat less and even sometimes naturally fast.

It is beneficial for most people to have some raw food on their plates with each meal, increasing the amount as the climate turns warmer. Food is better cooked for a shorter time but at higher temperatures so that the inner part of the food is not cooked. If using oil, a quick sauté method is appropriate. If cooking with water, light steaming or minimal simmering is ideal.
The diet should be very light and emphasize the expansive, yang qualities of foods (sweet and pungent-flavored foods):
Fresh baby greens; sprouted grains, legumes and seeds. Young beets, carrots and other sweet starchy vegetables.

Limit the intake of salty foods and meats.

Cooking herbs: basil, fennel, marjoram, rosemary, caraway, dill, bay leaf.
Tea: honey/mint

*This information comes from: Healing with Whole Foods by Paul Pitchford.

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