In today’s industrialized nations people are eating more than ever before. Shopping at a grocery store does not require knowing what produce is in season.
Much of the produce we can purchase is shipped for long distances and has lost much of its nutritional value during that time. To learn more about what foods are in season start by visiting farmer’s markets. As we explored in the article about organic foods you can get good quality local food from a farmer’s market.
During the winter months we tend to eat cooked meals that are heavy and rich. When we are eating seasonally this is due to the availability of foods. Many of the foods available in winter will be from the autumn harvest including many root vegetables and winter squash that require cooking to eat.
At the time of this article, we are entering spring. Spring is a time for new foods to begin sprouting. Many salad greens and root vegetables grow well now. Also, mints and other brightly flavored herbs are emerging.
If you are ready to begin eating with the seasons, consider using this juice to help enhance your taste buds and detox your body. To complete a detox drink the following juice daily for 7 days. This juice is high in vitamins and minerals. Or drink it once a week to support your immune system.
Detox juice recipe:
1 celery stick
1 radish (white/red or both)
1 small potato
Juice and enjoy.
As part of the Persian culture spring equinox is the beginning of a new year. A dish that is often used during celebrations is a fresh herb platter. This is a great way to brighten a meal and wake up your taste buds for spring.
Fresh Herb Platter – Recipe found on Epicurious and adapted.
By Louisa Shafia March 2013 - The New Persian Kitchen
8 ounces of Feta or Violife (a vegan feta option)
1 TBSP coriander seeds
1 TBSP cumin seeds
1 TBSP caraway seeds
1/3 cup extra virgin olive oil
Coarse salt, such as Maldon salt, fleur de sel, or kosher salt
2 bunches whole fresh herbs, in any combination: spearmint, basil, cilantro, flat-leaf parsley, tarragon, dill, chives, marjoram
1 bunch of scallions, quartered crosswise, roots removed.
2 cups walnuts
6 radishes trimmed and quartered.
Lavash or another flatbread
Drain the feta and place it in a medium bowl. Grind the spices coarsely if desired. Heat a small skillet over high heat. Add the coriander, cumin, and caraway seeds, and shake the pan continuously until the spices start to release their aroma, about 2 minutes. Immediately transfer to a bowl and pour in the olive oil. Add a pinch of coarse sea salt. Swirl the spices in the oil and steep for a few minutes. Pour the mixture over the feta. You can even work it in with your hands, gently crumbling the feta, if desired. If you are using Violife cut it into small pieces to create the crumble effect.
Wash and dry the herbs. Trim the stems but leave them intact. Place the herbs on a large platter in a few fluffy piles. Place the walnuts on the platter, along with the radishes and lavash. Transfer the feta to the platter and garnish with coarse salt.
For a single serving, pick up a few fresh stalks of herbs. Tear the flatbread into a manageable piece and stuff it with the herbs, walnuts, a small piece of cheese, and a radish or two. Fold and eat like a sandwich.
Eating fresh herbs and plants will support your digestion and immune system. This is a powerful way to support your body through the hormonal shifts during menopause. Once you start eating these detoxifying herbs and clean foods your palate sensitivity will change. This transition will help support you living your ideal life.