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Spring is the time for cleansing, movement, growth and rejuvenation for overall health and well-being. This can too be seen in the sprouting plants and budding flowers.

Spring in TCM is associated with the liver, which is responsible for the smooth movement of Qi throughout the body. When the Liver functions smoothly, physical and emotional activity throughout the body also runs smoothly. If Qi gets stuck, it can lead to Liver Qi stagnation. This may manifest as neck and shoulder tension, chest tightness, digestive issues, PMS, migraines, sleep problems, irritability, and impatience, or being easily frustrated. Because spring is the time of the Liver, you may start to notice an increase in your symptoms, especially if you are prone to Liver Qi Stagnation. So, spring is the time to take extra care of your Liver.

Spring is the time to be cooking and eating lighter meals. In the Spring steaming and stir-frying is more appropriate. The liver is associated with the color green and it relates directly to foods that benefit the Liver. Eating young plants-fresh, leafy greens, and sprouts-can improve the Liver’s overall functions and aid in the movement of qi. Just look around and see what local greens you are available; those are the best and most delicious. The associated tase of the liver is sour flavors. Foods and drinks with sour tastes are thought to stimulate the Liver’s qi. Start your day with a glass of lemon water, a simple, easy, and great way to benefit your Liver.




  • 1 lb package  ground turkey

  • 1 tbsp extra virgin olive oil

  • 1 yellow onion, chopped

  • 2 garlic cloves, chopped

  • 3 tbsp poblano pepper, chopped

  • 1 cup diced carrots

  • 1 cup diced celery

  • 28 oz can petite diced tomatoes

  • 2 -15 oz cans chick peas, drained

  • 2 cups low sodium chicken broth

  • 2 tsp turmeric

  • 2 tsp paprika

  • 1 tsp coriander

  • 2 bay leaves

  • 1/2 tsp crushed red pepper flakes

  • 2 tsp coarse salt

  • 2 tbsp fresh Italian parsley or spearmint, chopped


  1. Heat the oil in a large pot over medium heat. Add the onion and saute for 2-minutes.

  2. Add the turkey and season with salt and pepper. Stir until brown, about 3-5 minutes..

  3. To the skillet add the olive oil, onions, pepper, carrots, and celery and sauté until soft, about 8 minutes.

  4. Add garlic and sauté for another 2 minutes.

  5. Add diced tomatoes, chickpeas, spices, broth and gently mix well.

  6. Cover and cook on LOW heat for 30 minutes.

  7. Remove bay leaves and serve; garnish with fresh herbs

Servings-4           Total time- 35 minutes

Moroccan Stew


facts......Mushrooms are terrific in autumn and winter as they remove phlegm and toxins. They also relieve fatigue and boost energy. 



  • 1/4 cup extra virgin olive oil

  • 1 lb mushrooms, sliced (button, crimini, baby portobello, etc)

  • 6 large cloves garlic, thinly sliced

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1 lb  Greens or greens blend (spinach, chard, kale, etc.)

  • Juice of 1/2 lemon

  • Extra virgin olive oil, for drizzling

  • Maldon sea salt, for sprinkling


  1. Add the olive oil to a large enameled dutch oven and warm over medium-high heat.

  2. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned.

  3. Add the garlic, kosher salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.

  4.  Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.

  5. Continue cooking and stirring until the greens are wilted but still bright green.

  6. Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!

Servings- 4          Total time- 35 minutes

Sauteed Green & Mushrooms




  • 2 Tbsp olive oil 

  • 4 cloves garlic, minced 

  • 1/2 tsp cumin 

  • 1/2 tsp salt 

  • freshly cracked pepper 

  • 2 limes, divided 

  • 1/2 bunch cilantro, divided 

  • 6 boneless, skinless chicken thighs (1.5 to 1.75 lbs. total)


  1. Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper in a small bowl.

  2.  Zest one of the limes and then squeeze the juice. You'll need 2-3 Tbsp juice, so if needed, juice half of the second lime. Cut the remaining lime into wedges to garnish the chicken once cooked. Roughly chop the cilantro.

  3.  Add 1 tsp of the lime zest, 2-3 Tbsp of the lime juice, and half of the chopped cilantro to the marinade. Stir to combine. (The remaining cilantro will be added fresh after cooking the chicken.)

  4. Place the chicken thighs in a shallow dish or a large zip top bag. Add the marinade and toss the chicken to coat. Allow the chicken to marinate for 30 minutes or up to 8 hours (refrigerated), turning it once or twice as it marinates.

  5.  When ready to cook the chicken, heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes on each side, or until well browned and cooked through. My chicken had enough of an oil coating from the marinade that I did not need to add any extra to the skillet.

  6.  Top the cooked chicken with more fresh cilantro and a squeeze of fresh lime juice. Serve with any extra lime wedges.

Servings-6          Total Time- 55 minutes

Cilantro Lime Chicken





  • 1 tablespoon fresh lemon juice

  • 1 teaspoon cumin seeds, toasted and lightly crushed

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons extra-virgin olive oil

  • 3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached

  • 1/3 cup fresh mint, coarsely chopped


  1. Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.

  2. Put oven rack in middle position and preheat oven to 425°F.

  3. Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.

  4. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.

  5. Toss warm beets with dressing. Stir in mint just before serving.

Servings-6          Total Time- 1 hour 45 minutes

Beet & Mint Salad




  • 1/2 head of a large cauliflower

  • 1 cup full-fat coconut milk

  • 2 tablespoons minced ginger

  • 2 scallions, chopped

  • 1/4 teaspoon salt


  1. Cut 1/2 large head of cauliflower into small florets and pulse in a large food processor until the cauliflower is transformed in to small, rice-like pieces. This should yield around 4 cups

  2. Pour the cauliflower rice into a medium pot and add the coconut milk, minced ginger, salt, and scallions

  3. Bring mixture to a simmer over medium/high heat for around 10 minutes, until cauliflower is slightly soft and flavors have combined

  4. Serve immediately or store in the refrigerator to reheat later

Servings-8          Total Time- 20 minutes

Coconut Ginger Cauliflower rice
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