Spring is a magical phase of rigor, regeneration and growth. It is time to spend energy for blossoming creativity. The liver (and the gall blabber) is the patron of spring. The liver processes massive amounts of blood and these are some of the liver’s main functions:
Maintenance of normal blood glucose levels by monitoring and orchestrating release and storage of blood glucose.
Breaking fats down into fatty acids, which can be stored for later use.
Synthesis of crucial hormones and steroids, non-essential amino acids and albumin, a major plasma protein.
Storage for minerals such as copper, iron and Vitamins A, D, E and K.
Detoxification of the blood by removal of old blood cells & hormones, drugs, waste products, and xenotoxins.
The gallbladder stores and concentrates bile, used to breakdown fats.
The body is a dynamic environment that functions best when fueled appropriately. During this time of growth, it is important to fuel the liver. These are some of the best foods that therapeutically support liver functioning:
Folate (vitamin B-9) found in green leaves (stinging nettle, mustard greens, spinach, peas, sprouts, asparagus, eggs) is necessary for building blood for this expansion and to support proper nervous system development and functioning.
Sulfur-containing foods are also important for proper growth, metabolic activities, liver detoxification processes and inflammation regulation. Sulfur is also an important constituent of several enzymes (insulin) & coenzymes. Cruciferous vegetables (cabbage, broccoli, etc) and the Allium family (onion, garlic, leeks, etc) fare rich in sulfur.
Springtime Magical Porridge (Gruel)
Although we are shaking off the heaviness of winter, we still need to power up to accommodate this surge of growth. As a matter of fact, there is more energy needed now to power our inner thirst for action and trigger sprouting and expansion. Porridge, in different grain configurations, is a global staple because it is a way to serve carbohydrates in an almost liquid form and is light and readily accessible for metabolism and assimilation. Brown rice is nutritious and gluten free, making it an unburden-some choice appropriate for those who already deal with common seasonal allergies.
1cup short-grained brown rice, rinsed
1 tsp of olive oil
1 small shallot, thinly cubed
2 garlic cloves, minced, and soaked in oil
9 cups veggie broth or water
¾ teaspoon ground nutmeg
Salt and pepper, to taste
Savory Toppings & Condiments
Sulfur-containing leaves; nasturtiums, arugula, garlic tops, dandelion leaves and flowers
Pickled red onion, scallions, chives
Lacto fermented radish
Natto (boiled and fermented soy beans)
Nettle/arugula with Brazil nuts pesto
Rinse brown rice under running water to remove surface dirt and starchiness. Drain and set aside.
Heat the oil in a heavy pot over medium heat. Add the shallots to the pan and sauté until softened. Stir in minced garlic.
Add the rice and broth or water and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom.
Simmer for up to 1 hour or until desired consistency.
At the end stir in greens and remove from heat and serve.
To serve, spoon it into a bowl and incorporate as much of the topping as desired and drizzle nutty nettle/dandelion pesto & minced garlic oil on top.
Live in Peace