By Mary Sheila Gonnella, NC
dhyana Center Instructor
Ahh, lovely spring! It always feels so good this time of year. And with the green often comes new invigoration for tending to our own health. The longer days allow for more movement, whether it’s waking up early for some exercise, or having time at the end of the day to get outside and move.
As the weather warms up, the earth’s waters are still flowing abundantly from the winter rain and snowfall, and green becomes eye candy radiantly glowing outside for all to see.
Spring is a great time to make green the prominent color in your diet. Not only is this the time of fresh new green growth, it is also the time of the liver and lymphatic system, which supports our own cleansing channels.
Just like us, plants take flight in the springtime, growing faster with the added warmth and longer days. The green we see from the plants is a result of the light wavelengths the chlorophyll can absorb from the sun. As the green leaves reach for the sun, and the roots absorb the minerals in the ground, this combination of water, sunlight, and minerals from the ground, creates a nutrient dense food that plays an important role in a healthy diet.
The chlorophyll in plants is often likened to the “blood” of plants. While at the heart of healthy blood is iron, the heart of the chlorophyll molecule is magnesium, a mineral that is key to so many enzymatic reactions in the the body (over 300 in fact!). Chlorophyll rich plants help cleanse our own inner ecosystem, nourishing and cleansing the blood, liver and lymphatic system.
How do you increase your greens? One way to do so, would be to aim for 1/2 of your plate full of greens for each meal. Start with eating them how you like them, how they taste good and whatever is the most convenient for you. We will talk more about what might be best for your constitution in the next article, but just start with getting a few more throughout each and everyday.
Enjoy this delicious pesto for a easy way to top any meal with some delicious greens!
Learn more secrets to balanced, seasonal nutrition from Mary Sheila and founder DeAnna Batdorff in their Ayurvedic Nutrition course, beginning April 27. Call 707-823-8818 to enroll today!
Green Goddess Pesto
Pesto can be made with many types of greens. This combines Cilantro, fennel and Arugula, which are cooling in nature, and very cleansing. The Arugula adds a nice pungent flavor that is warming and spicy. Cilantro is a very cleansing and detoxifying herb, also having a cooling effect on the body. Different from the traditional summertime basil pesto, which is a hotter herb, this pesto has a chelating affect, which helps to draw out toxins from the body.
1 whole Fennel root with greens included
1 cup arugula
1⁄2 cup soaked pumpkin seeds (if tolerated)
Olive oil, 1/4-3/4 cup
1-2 cloves garlic (optional)
1⁄2 tsp salt
Blend all but salt in a food processor. Blend till desired consistency. If dry and not blending well, drizzle more olive oil in while running. When it is done, add 1⁄2 of the salt, and blend for a final few seconds. Taste, and add more salt if needed. Stores in the fridge for a few days to a week. It freshens up nicely after a few days with a little lemon juice. Delicious as a spread on anything, or as a dip. Great topped on meats, grains, or to a soup. Enjoy with fresh veggies such as carrots and cucumbers.
Recipe inspired by DeAnna Batdorff