The light pungency of radishes, asparagus and leeks help the liver shake off residual winter sluggishness and the sourness of fruits such as lemons and kiwis gets things moving.
Back to our metaphor of the blood vessels being roads, the liver is our CBD where all the roads meet and go to work.
If our metabolic wastes were cars, slowly moving through heavy traffic, pungent foods are like traffic controllers, efficiently guiding cars out of the traffic jam to bring better flow, and the sour foods wake all the workers up!
- This spring time tradition is one of my favourites: leek soup. Doing a day or two of leek soup is a very simple mini-cleanse and is a wonderful way to spend a gentle weekend calibrating your body to the spring energy. It will have you feeling very clear and soft. I’ve written about it over here
- The classic lemon juice or apple cider vinegar and warm water first thing in the morning is the simplest way to harness the sour flavour. If you haven’t tried this before, or you’ve got yourself out of the habit, now is the time to make it a daily habit.
- Spring miso soup; combine a light miso paste with vegetable broth, leeks, radishes, asparagus and peas, top with lemon juice and parsley.
- This spring salad by Heidi Swanston combines asparagus, radish, broccoli and lemon to make a wonderful side to some grilled fish or meat mid-week and leftovers for lunch.