Nature is emerging from its winter slumber, kick-starting our bodies from inward nurturing (yin if you will) to outward reaction (yang, in a sense). Are you ready for it?
I’ve asked Michelle Mahlman, certified holistic health counselor, to share some insight into balancing the body’s yin and yang through healthy detoxing. Here’s her suggestion to get ready for spring:
A message from your neighborly health counselor…
Spring is a time of rebirth, renewal, and rejoice. It is a wonderful time of year to cleanse your home and your body, to get rid of the old and make way for the new. To spring clean your body, give it a break from all the rich, complicated foods you’ve been consuming all winter. For one or two weeks this month, pair your foods down to simple fruits and vegetables, drink lots of water, and add in plenty of fresh juices, herbal teas and spring soups. As a result of consuming these simpler foods, you will most likely notice improved immune function, better digestion, heightened concentration and spiritual awareness. (You may even see a difference in the size of your mid-section, something we all strive for as the warmer months approach). Along with cleansing, don’t forget to give yourself extra replenishing love in the form of a walk in the park or a relaxing, healing massage. (wink).
Spring Recipe: Carrot Almond Salad
1 cup / 3 oz / 85g sliced almonds
a small handful cilantro, about 1/2 cup (or parsley)
1 medium clove garlic, peeled
1/2 jalapeno pepper, seeded and de-veined
1/4+ teaspoon sea salt
1/3 cup extra virgin olive oil
1 bunch baby carrots, scrubbed and sliced in half lengthwise
1 bunch asparagus, stalks trimmed, cut into 2-inch segments
squeeze of lemon, optional
Bring a large pot of water to a boil. In the meantime, toast the almonds in a large skillet over medium heat in a splash of olive oil along with a big pinch of salt. Let them get deeply golden, remove from heat, and set aside.
Make the dressing by combining the cilantro, garlic, jalapeno, and salt in a food processor – or alternately, in a blender or with a hand blender. Drizzle the olive oil in while pulsing, continuing until the dressing is a creamy, vibrant green. Taste, and adjust to your liking with more salt, garlic, jalapeno, etc.
Boil the water, then add the carrots, wait 15 seconds and add the asparagus. Depending on the actual thickness of your carrots/asparagus, cook for about 30 – 60 more seconds, you want the vegetables to retain some structure and bite. Drain and immediately run under cold water to stop the cooking. Spin dry in a salad spinner.
In a large bowl toss the vegetables with a generous splash of the dressing. Toss well, add 2/3 of the toasted almonds and gently toss again. Taste and adjust for seasoning. You might want to add a quick squeeze of lemon juice at this point, but it’s optional. Serve family-style topped with the remaining almonds. Enjoy!
BodyWork Therapy Spotlight
There are a million modalities, or types of bodywork therapy. This month, the spotlight is on Cupping. In Traditional Chinese Medicine, it is believed that disease is caused by blockages along the body’s meridians. Cupping applies pressure on points along thesemeridians, (usually on the back) in order to release these blockages. With the help of glass or plastic cups, blood is drawn to the surface, therefore dispersing and helping to relieve the stuck flow of energy (Qi). Thirty five hundred years ago, only fire/flame was available to create the pressure via vacuum or suction. More modern equipment uses suction pumps. It is said that spring is the best time for Cupping Therapy, as it not only releases toxins, but stimulates the lymphatic immune system. Kick that cold and push that allergy aside! Book your appointment now, or contact me to find out more.
Thank You For Reading!
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