Last week, I hosted a “Spring into Health” event at Coco-mat in NYC.
I spoke about the importance of eating seasonal veggies
and bitter spices during the Spring.
Back in the day, I would have terrible stomach issues –
cramping and aching pain on the left side of my stomach.
It would be so bad at night sometimes, I would need my friends and boyfriend
to massage my stomach.
Once I started being more conscious of what I was putting into my body, eating seasonally
AND chewing really well, my issues subsided.
Seasonal foods ensures that you’re giving your
body what nature is intending it to have.
I rarely eat bananas because they never grow in NY.
I steer clear of berries in the winter and put apples into my smoothies, instead.
Seasonal foods helps your digestive system function
better and bitter foods and spices help stimulate, detoxify and cleanse the liver.
Here are some bitter foods and spices that I love eating in the Spring:
– purple kale
– dandelion greens
– broccoli rabe
– dandelion tea
– stinging nettle tea
And below is a Spring-inspired recipe!
1 can chickpeas, rinse and drained
1/3 cup tahini
2 tbs olive oil
5 tbs water
4 garlic cloves
1 lemon, juiced
1/2 tsp sea salt
1/4 tsp Simply Organic Turmeric
2 carrot, cut into chunks
1. Add all ingredients to blender and blend until smooth.
2. Serve with chips or vegetable crudite. Enjoy!
Serves approx 4-6.
I know you’re going to love it!
Want more recipes and simple, healthy tips? Sign up for Arielle’s weekly newsletter here.
And find out about her upcoming seasonal cooking classes here.
be delicious. be easy. be delightful.