What to Eat in the Spring

Welcome to the path of healthy green colors

Welcome to the path of healthy green colors

On Eating your Greens

It seems like we are just coming out of hibernation. Our snow should be melting soon, and the birds are already back in town. What do we need to do to help dust off our cobwebs of the winter bliss?

I have been cleaning a lot, so I know that it will be time to open up the windows soon. I look forward to the first day when I can feel and smell the warm breezes. Since we have snow right now, that is a distant wish for me.

Elson Haas, MD in his book, Staying Healthy in the Seasons suggests that we start with some greens! Greens are a traditional part of a Spring diet. They are associated with freshness, cleansing and building your body.

The active part of all plants is their green color~ or chlorophyll which may be the strongest healing agent known to mankind. Chlorophyll closely resembles hematin, the substance that when combined with protein, forms hemoglobin, the largest molecule that carries oxygen in our blood.

There has been much research related to the effects of chlorophyll on anemia. This suggests that chlorophyll has positive effects as a healing agent for wounds, peptic or gastric ulcers and inflamed or ulcerated colons.

Green plants or chlorophyll absorb energy from the sun and water from the earth and make sugar, starch and protein. Greens have a moderate amount of protein- from 10-20 percent and contain important vitamins and minerals such as calcium, phosphorus, plus the B Vitamins, and Vitamins C, E and A.

Try to buy organic greens or as fresh produce from your local farmers. And remember that fresh fruit and vegetables are crucial to your health and wellness.

Taken in part from: Haas. E ( 2003). Staying Healthy with the Seasons.21st Ed. San Rafael, CA. Celestial Arts.