When nature starts turning green, we naturally want to renew ourselves. We become more lively and energetic because energy is ascending, active and about new beginnings. The greenness dominant in nature nourishes the soul, our appetite for rich food decreases and the body starts a natural cleanse, ridding itself of winter's heavy foods and excess fats.

To encourage the renewal process and to rid the mind, body and soul of what is no longer needed, take care of the ­liver and gall bladder. Foods associated with spring are expansive, rising, sweet and pungent. Cooking methods are lighter, shorter and at higher temperature. Quick sautéing, light steaming or minimal simmering is appropriate. This season, our meals should be the lightest of the year, with a great emphasis on vegetables that have strong rising energy, such as spring wild greens, sprouts and leafy greens.

Salt has a strong, sinking energy effect and is best eaten moderately during spring. Avoid heavy foods such as ­cheeses and fatty meats.

Bitter food and herbs offer excellent liver-cleansing. These include rye, quinoa, romaine, spring greens, asparagus, citrus peel, alfalfa, chamomile flowers and milk thistle seeds. Include edible wild plants from your backyard such as dandelion leaves or calendula flowers; you only need small amounts to be beneficial.

The sweetness in whole grains, ­legumes, seeds, carrots, beets and honey are helpful in harmonizing liver energy. You will also want to increase sourness by using apple cider vinegar, rhubarb, ­lemon, lime and grapefruit. To stimulate ­liver energy flow, add pungent herbs to your cooking, such as basil, fennel, caraway, dill, rosemary, garlic and onion.

Create your spring within by eating in a way that brings you into harmony with the environment around us.

--Genevieve Blanchet, RHN, Le ­Petit Chou, Vancouver & Kelowna, BC (604) 418-3277

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