Spring cleaning with greens

Spring is a time of renewal and repair and is the ideal time to cleanse your body for the warm summer months that follow. Nature does a great job providing exactly what we need when we need it. Eating seasonally and locally is best because the foods available in any given season are generally what our bodies require at that particular time. Winter is a time for roots, heavier on starches, protein, and fats to help keep us warm. Springs provides us with foods that help to cleanse what winter built up. Summer provides us with cooling fruits and vegetables to combat the heat, and the fall gives us foods that will sustain us through winter.

Spring presents us with fresh greens, sprouts, berries, etc. and it's no surprise the fruits and vegetables that are in season during spring are very cleansing for the body. From an energetic standpoint greens grow upward towards the sun. They are filled with lots of light energy and eating them often makes you feel light (they are perfect for shedding those winter pounds). Eating an abundance of fresh greens is a perfect way to get a jump-start on spring cleaning your body.

Here is a list of greens to eat in abundance in the spring:

Arugula - add this green to salads for an extra kick. This spicy green is a cruciferous vegetable and belongs to the mustard family. Cruciferous veggies contain sulfuraphane, a compound that can help stimulate enzymes that aid in protecting against cancer. Arugula tends to be sandy, so make sure you rinse the leaves well.

Beet Greens - many people discard beet greens when they come attached to the beet, but you shouldn't! Beet greens are high in vitamin C, calcium, and iron. Beet greens taste similar to cooked spinach or chard and can be cooked similiarly.

Bok Choy and Baby Bok Choy - this cruciferous Asian green hails from the cabbage family but doesn't taste as strong as cabbage. Its leaves are chock full of vitamins A and C. Bok choy has a high water content and is great steamed, stir-fried, or in soups. You can also try it finely sliced in salads.

Broccoli Rabe - is a member of the broccoli family as the name implies, however it is best not to steam this green like you would broccoli because it can become very bitter. Broccoli rabe tastes best when cooked in water or wilting in a skillet. Broccoli rabe also needs to be seasoned! Try sauteeing some garlic with a tiny bit of olive oil and add the cooked broccoli rabe. Remove from heat and drizzle with olive oil, a splash of fresh lemon, and a sprinkle of salt. Throw in some white beans and you have a great side dish.

Kale - is another relative to the cabbage family and is a powerhouse of a green. It's very high in calcium and fiber, with 134 milligrams of calcium and 5 grams of fiber per cup. One cup of kale is also just 43 calories and contains the daily value for vitamins A and C. Kale tastes best when wilted quickly in a skillet or wok with a small amount of water and wet leaves. One of my favorite kale recipes is on my website: http://www.mellybeewellness.com/kale

Dandelion Greens - are a great addition to salads and are abundant in spring and fall (think of all those little, yellow flowers/weeds homeowners hate so much!). Assuming you don't use pesticides on your grass (or have pets that hang out in the yard) you can pick the young shoots before the flowers bloom. Dandelion greens are bitter, so to reduce bitterness, sprinkle freshly washed greens with salt and cook the greens in a skillet with only the water clinging to the leaves. 5-10 minutes later drain the liquid from the skillet and then saute garlic or onion in olive oil or clarified butter. Try adding the cooked greens to quiche, lasagna, or even on top of homemade pizza.

Please post your thoughts, experiences, and/or recipes for greens.

International travel/food experiences

So I recently got back from a vacation to Puerto Vallarta, Mexico. A good portion of what I eat bothers my stomach...I am actually eliminating wheat for 2 weeks to find out if I have an allergy to it. However, I decided to wait until I returned from my trip to start the 2-week elimination. I had been avoiding it before I went away for about a week and felt very good. While in Mexico I abandoned my wheat restriction and ate what I wanted. Much to my surprise I had barely any stomach issues! I was eating more dairy, beans, carbs (corn tortilla's, white-flour quesadilla's, cookies). I think I even lost a few pounds even though I ate more than usual and didn't do much in the way of exercise.

I've heard of many people who are allergic to dairy or lactose intolerant have no symptoms when they travel to parts of Europe even the raw milk is widely used, but I didn't think my issues would go away because at home I buy raw milk products whenever possible.

Has anyone else had an experience where international travel has led to better digestion? If so, I'd love to hear about it. I eat pretty pure as a general rule so I am very surprised by my experience in Mexico.