Wow!!!
What a switch from winter to spring! Hail, flooding and freezing one week to cloudless skies, 80 degrees, and gorgeousness the next. While taking a run the other morning, my beloved and I basked in the grace of the SF bay area spring: The most dynamic season we have. Over the last couple weeks, everything has come out to play: the fragrant flowers, the playful squirrels, the brilliant sun! I forgot what it was like to be outside under that giant source of heat and joy in the sky!
This is the season of the sprout, that time of year when seeds spring into action. This is when the qi is fresh and dynamic. A time to nurture and not restrain. Over the last several months of winter, we have been closed up, reserving our energies to maintain the inner warmth through the outer cold. In Chinese thought, this is the season of the wood element, like an upward moving sprout.
In nourishing yourself with this dynamic seasonal change and really embodying the element around you, let yourself spring! Eat fresh greens and herbs. Cut your meat consumption down to very little and use the stored reserves from the winter. Be ok with the fact that you may be sneezy. Imagine the bodys fluids like water moving through the seasons. during winter the bodys fluids slow down and stop as if frozen. In the spring they begin to thaw and move again. Sniffly sneeziness is just a part of the transformation. Let the rivers flow again.
As for eating, eat up the remainder of goodness from the winter to nourish the budding energy and give it space to open up. Potatoes, Lotus root, and grains in light quantity with lots of lettuces and young veggies. Spring onions are perfect this year! The asparagus has been amazing too! A little meyer lemon and you have a gorgeous meal!
How about a Asparagus Potato soup with Spring Onion and Truffle Oil!
1lb asparagus, woody ends in compost, diced fine, tops saved aside
2lb potatoes, waxy variety ie. yukon gold, etc.
1/2 red onion, diced fine
sprig of fresh marjoram
2 bay leaves
salt & Pepper
Juice of 2 lemons
2 qt veg stock/water
1 spring onion, finely diced
grapeseed oil
truffle oil (optional)
Cut up all your ingredients first. In a soup pot, add a little grapeseed oil and your onions. Saute until translucent. Add potatoes and saute until beginning to brown. Add your stock/water, bay leaves, and asparagus saving the tops aside. Bring up to a boil for 5 minutes and then reduce the heat to a simmer until the potatoes are soft. Blend soup with either a hand blender or a bucket blender. return to soup pot and add lemon, salt, pepper, and marjoram tasting along the way. When it is perfect, add the asparagus tips and the spring onion. Serve with a little drizzle of truffle oil.
Enjoy!!!!!!
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