I love how paying attention to what’s happening in our environment adds many levels of richness to my life. I was driving this morning to have breakfast with my brother and sister and along the side of the road almost hidden were tiny baby buds. It was so cool to see spring coming to life. It almost makes the gloomy rainy days worth it! We started a row of onions, carrots and lettuce last week outside and I can’t wait to find some sprouts. Our indoor starts are looking happy so far too. 😉
This week we are going to have some meatless options and some sour dishes for spring. I hope you are feeling a little lighter this week now that we are officially in the spring season.
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!