SEASONAL SELF-CARE BLOG
SPRING GREEN SOUP
Posted on February 28th, 2018
Are you starting to feel a little gunky inside as the weather outside keeps shifting between Winter and Spring? Are you experiencing tight shoulders, headaches, eye issues, tight tendons, stiff necks, eczema and other skin problems. Are you getting agitated and irritable lately? These are signs that your Spring organ network, liver and gall bladder organs, are starting to get overwhelmed with the rising energy of Spring and need some loving attention.
SPRING GREEN SOUP
In these first sightings of Spring, warm sunny days sandwiched between snowy or rainy cold mucky days, my insides start waking up and dancing a little “I want to cleanse jig”. But I know that it is still too early to do a juice cleanse or a full on detox. According to the wisdom of Ayurveda, you should wait until true weather to do a juice cleanse because it is too cooling and depleting for your system in the cold weather. But as we start shifting into Spring, I start gently sweeping the main pathways with a Spring Green Soup. It is warm, nourishing and starts the cleansing process in a very gentle way. I just made my first Spring Green Soup of the season! The recipe is from my dear friend, Nishanga Bliss, author of “Real food All Year”. Back in the 90’s she introduced me to the Chinese Medicine Seasonal food practices and we started our Seasonal Yoga workshops which blossomed all the way into my Yoga Sukhavati Seasonal Yoga Teacher Training!
The Spring Green Soup is delicious and easy to make! I chose to use Dandelion greens as part of my cluster of greens to include because of their bitterness and potency in cleansing the liver and gallbladder to help them stimulate bile production which helps break down foods and filters and detoxifes the blood. According to Chinese Medicine, Spring is the time to cleanse the liver and gall bladder, the wood element. So in went the dandelions to my Spring soup! I also added the digestive powerhouse and diuretic, Fennel to help relieve some bloating and indigestion I was experiencing. I’m feeling so much better after 2 days eating this soup & taking my purifying baths! When cleansing it is essential to offer ways for the toxins to leave your body, so I’ve been taking balancing, nourishing and purifying baths this week. Before I bathe, I do a simple skin brushing to get my lymphatic system in tip top shape. The skin is the largest organ in your body and a large part of our detoxification process Check out our Spring Practices post on purifying seaweed baths!
SPRING GREEN SOUP
Nishanga Bliss, from “Real Food All Year”
2 tablespoons ghee, lard, coconut oil, or olive oil
1 bunch spring or greenoinion, white adn green parts, coarsely chopped
1/2 cup fennel ore celery, coarsely chopped
1 quart Bone Broth, Poultry stock, or vegetable stock
2 small potatoes or turnips, diced into 1/2 cubes
1 bunch leafy greens, such as spinach, or arugula, or dandelion (include some others in addition to dandelion), coarsely chopped (about 2 cups)
1 tsp fresh or dried dill
2 tablespoons chickpea miso or white miso
juice of 1 lemon
Join me for my Spring Cleanse Flow workshop on Sunday March 25, 2018 at Sacred Sounds in Manhattan, NY or April 15 at BodyWorks in New Hampshire. Or you can download my Spring Cleanse video, and sweep out the cobwebs from home!!
Posted on October 18th, 2017
A few weekends ago I went apple picking and pumpkin hugging upstate with my friend Melanie and her absolutely adorable 2 year old daughter, Annabella. It was incredible to be walking in the midst of the fields, picking our way through apples, squashes & veggies galore, feasting on the colors and abundant offerings of the Fall Harvest. I loved seeing it all through the eyes of Annabella, who loved tasting each apple from every tree which had low enough branches that she could pick from. Her exuberance and curiosity about life was overflowing! It was an experience of enjoying the fullness of life, the fullness of the pumpkins in all of their glory as they lay right next to their stalks that had nourished them until this moment. The birthing vines were now starting to dry up and decompose back into the earth, leaving the pumpkin as an offering, a gift from the Earth.
Ahhh Harvest time-the abundance of the last fruits and vegetables offered before nature takes it’s yearly winter’s slumber. The bounty sitting alongside the simultaneous decay of matter as it contracts, pulling inwards and downwards returning to the earth to fertilize the seeds of Spring’s rebirth. The Fall Harvest is simultaneously a celebration and a letting go. It is the time to distinguish between what is nutritional and should be kept and what can be released and left for compost. In Chinese Medicine, Fall is the season of the Metal element. It offers us the opportunity to lighten up and let go, open the door to clarity, and distill and refine our beings to their essence. This environmental distillation is mirrored in our bodies, minds, and lives. The Autumn harvest offers the opportunity to celebrate and focus our energies on that which we want to birth and let go of that which no longer nourishes our lives and dreams. It is the time to invite abundance and vitality into our lives as we shed the non-essential, resolve and release unhelpful habitual thoughts and emotions, and let go of unhealthy relationships and patterns. By releasing the non-beneficial, we create space for recognizing the essence of who we are and clarity for our intentions,
In the Fall we often need supportive practices to help us as we undergo these elemental processes of letting go, releasing, and surrender. Seasonal yoga, food, and lifestyle practices can help us attune our internal rhythm more with the natural cycles and deepen our connection to ourselves and our environment.
Use the metal element to help you harvest your home. Cut through the disorder with the metal element’s ability to discern and systematize. Fall is the time to organize the clutter in your home, release the agitation in your mind, and clear out the chaos in your life. By releasing the excess and organizing our living space and minds, we acknowledge what we want, recognize who we are, and invite space into our homes and lives.
ORGANIZE the chaos in your home
SYSTEMATIZE areas of congestion. Pick one of these areas in your home to clear out and organize this week – filing cabinet, closet, computer, desk, bookshelves, kitchen
JOURNAL to let go of what is swirling around in your mind
FOCUS on what you want to bring to full manifestation
CELEBRATE and enjoy the fruits of your life!
Posted on May 13th, 2015
I just made my first batch of Kitchari for my Spring cleanse. It is delicious and I feel ready to detox! Now that the weather is warm, it’s the perfect time to dive in and do your Spring cleanse! In fact every cell in your body is begging you to cleanse the congestion out of your liver and gall bladder organs. Once cleansed, your will feel calm, stress and tension free, decisive, insightful, emotional ease, and in contact with our personal power and capacity for leadership that are the attributes of a balanced liver network. Invite a state of balance and vibrancy into you being!
It is often difficult to slow down our busy lives and take the time to properly do a juice cleanse. Particularly if you are vata dosha, it is more effective do a traditional Indian Kitchari cleanse for 3-5 days. Kitchari is a simple cleansing highly nutritious combination of mung beans and rice. It both cleanses your system and strengthens your memory.
Whether you choose to do a juice cleanse, or a mono diet like kitchari, it is essential to offer ways for the toxins to leave your body. I find it most effective while doing a cleanse to be sure to continue to take plenty of balancing, nourishing and purifying baths. The skin is the largest organ in your body and a large part of our detoxification process. See our Spring Practices post on purifying seaweed baths!
by Annie Kunjappy
chef for Yoga Sukhavati Seasonal self-care workshops
1 cup mung beans (soaked overnight)
1 cup brown basmati rice
1 onion diced
8 cloves garlic chopped
1 cup finely sliced leeks
1” piece ginger chopped
4 Tbsp coconut oil
2 tsp ground coriander
2 tsp ground turmeric
1 cup chopped scallions
½ cup chopped cilantro/parsley
Sea salt and lime/lemon juice to taste
Cook mung bean in pot with 4 cups of water and a half teaspoon of sea salt until soft.
Cook basmati rice in 2 cups of hot water until done.
In a separate pan, heat coconut oil, sauté onions until soft. Add leek and continue until soft. Add garlic, ginger, coriander and turmeric and sauté for 1 minute.
Mixed together the cooked beans and liquid with the cooked rice, and the sauted ingredients.
Add chopped scallions and cilantro.
Season with lime juice and sea salt to taste.