Surviving Spring Part 3: Nutrition

This week we learn what dietary changes can be made in order to have a smoother spring. Before we begin I want to stress that the goal here is gaining harmony. Liver/gallbladder energy can be a bit overbearing and sometimes causes rigidity in how things are approached. Frequently this can be seen with the onslaught of “cleanses” that are advertised this time of year. Clinically, harsh cleanses can leave a person depleted, which we want to avoid.

Consider the first few shoots of greenery coming up after the long winter. The plants are fragile and need to be nurtured. Likewise our digestive system needs similar care. The simplest way to start out is to cut back on greasy/fried foods, alcohol and sugary/processed foods. All of these things are hard to digest and clog up the flow of energy, leaving us tired, grumpy and sore.

As those things are being decreased, it’s time to increase the foods that can be harvested this time of year. This can be confusing as our food production system ships in food grown all over the world. However, the ideal foods are ones that can be harvested right now. For us, in New England, that means leafy green vegetables such as arugula, kale and spinach as well as root vegetables such as radishes, carrots and beets.

The liver/gallbladder channel responds well to some (remember don’t overdo any of this) sour and bitter foods. This translates simply into adding a twist of lemon to our water, sautéing all of those leafy green vegetables in a bit of vinegar and eating citrus fruits such as grapefruit. Dietary changes can feel daunting, but it doesn’t have to be. Simply eat less processed foods, and more of the foods that are in season and you’ll be well on your way to jump starting your health this spring.