Nutrition Notes: Wood

The Liver and the Gall Bladder are associated with the Wood Element and Spring Season. Eating seasonally is optimal for those who are generally healthy.

The Liver is known as the Architect in the body, formulating plans for optimal function of the body as a whole. The Liver is known as the body's master laboratory. Physically, it forms and filters blood, removes toxins from the body, aids in digestion and supports body metabolism.

The Gall Bladder is known as the decision maker. It carries out the plans and makes quick decisions for our body to be at it's best. Physically, the gallbladder stores and secretes bile for digestion, especially the breakdown of fats.

Here are my nutrition notes for the Spring Season & the Wood Element

• Lighten up, increasing fruits and vegetables. Remember fruit should be eaten separately from vegetables, as they do not combine well together.

• Spring veggies include: peas, beets, radishes, fiddleheads, and nettles.

• Spring greens will freshen, cleanse and build the body, such as chickweed, chicory, dandelion, miner's lettuce and malvas.

• Greens provide us with chlorophyll which is a powerful healer.

• Kichen sprouts are perfect for this time of year: wheat grass, alfalfa, sunflower seeds, or mung beans.

• Make soups of light broths with spring veggies.

• Cook veggies through, but do not overcook.

• Peppermint is a stimulating herb that is perfect for a season of cleansing. It is also cooling if the spring heat rises too quickly.

• Adjust fats, by using less and sticking to cold pressed oils, especially olive oil Reduce meats during the spring and try to eat spring meats like chicken, lamb and small fish.

• Sour foods stimulate the bile, Qi, Blood and Fluids.  Sours include dill, kombucha, pickles, vinegar, kimchi, lemon, lime. rye, romaine, asparagus, quinoa and dandelion.

• Eliminate processed foods in spring.