We’ve been having such an unusual “winter” this year. I hope you’ve been enjoying the mild weather and sun shine as much as I have. This salsa was inspired by the season of transition from winter to spring. The flavor of winter and the kidney system is salt, the flavor of the spleen system and transitions is sweet, and the flavor of spring and the liver system is sour. This salsa has a little bit of each flavor and its quite tasty and easy to make. You can enjoy it all through the spring time too as the sour flavors and cilantro have a gentle detoxifying effect on the body. We enjoyed it yesterday at a very special Yogapuncture for Balance with couples, hosted by Jill Eggert at Malooley Chiropractic in Cary.
What you need:
2 Mangos, cubed (spleen)
3 Kiwis, cubed (Liver)
1 punch of cilantro chopped (Liver)
Juice of one Lime, or more to taste as you desire (Liver)
A pinch of salt to taste (Kidney)
Corn Tortilla Chips (Spleen/Kidney)
What you do:
Mix everything together and let stand. Eat at room temperature. Refrigerate to retain freshness, eat in 1-3 days. Enjoy!
Hey there, I was hoping to post these on Sundays in preparation for the week but got side tracked when we decided to paint a bedroom this weekend. It feels like a brand new house around here, amazing what a coat of paint will do. After 7 years we’ve finally made our mark on every room in our home.
Anyways, I was able to run out and grocery shop (with 2 kids in tow) yesterday. The marinated chicken from last week turned out to be a whole chicken, we shredded it and sautéed some shredded Brussel sprouts with a little lemon and parmesan added a avocado and made tacos last night that we shared with my mom. They were better than expected. I’m making stock with the bones today. We are heading in to Febuary which is a transitional time as we prepare for spring. I’m a ground hog baby so its especially fun to see what that ground hog says every year. I know spring is coming because my children aren’t hibernating like they were in November and December. The sun is even out today! So with that in mind this week reflects some of the changing of the guard so to speak even if right now it is just ever so subtle. There is a lot going on in the world. Sometimes its hard to know what to do. I challenge you to share a meal this week with someone, maybe an old friend, a lonely neighbor or even just turning the TV off and the cell phone down and being fully present for the meal with whoever you’re sharing it with.
We have plans to be out a few nights this week and the meals we are making will make bountiful leftovers so that’s it folks. I’ll post some recipe adaptations throughout the week on the blog and pictures on Instagram/facebook.
Arg! Does panic arise for anyone else when you hear these words uttered? I know I do.
A few years ago we started making a weekly menu and only shopping for what we needed instead of buying odds and ends and making multiple trips to the store and always feeling like we didn’t have what we wanted/needed. It helped me become a pretty good cook, freed up some time and saved us some $$ and reduced some food wasting.
Because what we eat changes each season I thought it would be fun to share our weekly menus. I’m sure not everyone will like every recipe but most of them are kid and budget friendly and are geared towards supporting health in the season we are in. So if you’ve attended a winter yogapuncture class or are curious about how to be more in harmony with the season here is what is cooking in my kitchen.
I’ll share pictures on facebook and Instagram if you’d like to follow and post the recipes that aren’t already floating around on the blog.
I had the rare opportunity to get to the grocery store on a Sunday instead of during the week and all by myself. What a treat! It felt so good to fill my cart with lots of nourishing food. Whole food makes me feel better even before I eat it. I grabbed a frozen orange chicken for dinner tonight and cooked up some quinoa in beef broth with sautéed broccoli and bok choy with some sliced avocado on top. Quick easy and a balance between naughty and nice.
Here it is, the weekly menu (in no particular order):