Spring is a time for renewal, a great time to kick off the warm weather with a detox, or to enjoy the fresh new produce of the season. Here are five spring recipes to start off the season, from Many Paths: One Journey to Health, a cookbook of the Holistic Moms Network.
1. Detox Juice
This is a fabulous cleansing juice!
- 6 small carrots, chopped
- 1-inch piece ginger root, peeled
- 1 apple
- 2 oranges
- 1 lemon
- 3 heaping tablespoon raw honey
- 1/4 tsp cayenne pepper or other hot pepper powder
- 1/2 tsp garlic powder
Directions: Juice the carrots, ginger and apple and pour into a 2- quart jar with a tight lid. Juice the oranges and lemon in a citrus juicer or squeeze with your hands if you don’t have a citrus juicer. Add to the jar, along with the honey, hot pepper and garlic powder. Screw the cap on tightly and shake well. Fill up the rest of the jar with cold water, and shake again to mix. Keep refrigerated and use within 48 hours.
2) Carrot Leek Soup
Fresh and bright soup, perfect for Spring!
- 2tbsp olive oil
- 1 lb leeks, washed, trimmed and sliced
- 1 lb carrots, peeled and sliced
- 1 medium potato, peeled and chopped
- 1-2tbsp Freshly chopped ginger
- 1/2tsp curry powder
- 2 pt chicken stock
Directions: Heat the olive oil in a large saucepan and add the leeks. Stir well and let cook 2-3 minutes. Add the carrots, potato and ginger; cover and cook very gently for 10 minutes, without browning. Add the curry powder and cook for 2 minutes, stirring, and then add the stock. Bring to a boil, reduce heat and simmer for 30 minutes until the vegetables are tender. Use an immersion blender makes this job super easy and neat.
3) Risotto With Asparagus
Fresh, local asparagus are one of the true joys of Spring.
- 1 onion diced
- 2 cups rice, Arborio or Valencia
- 4-5 cups vegetable stock, simmering in saucepan
- 1tbsp minced garlic
- 1tbsp minced shallots
- Olive oil
- 1 bunch asparagus, cut into 1-inch pieces
- 3tbsp parmesan cheese, grated
- 1tbsp butter, or to taste
- Salt and pepper, to taste
- Fresh parsley, chopped
Directions: Diced tomatoes and fresh basil for garnish. Trim asparagus and cut into 1-inch pieces. Blanch asparagus in boiling water for 2 minutes, move to an ice bath using a slotted spoon and then dry on paper towels. Set aside. Saute onions in olive oil until translucent. Add garlic and shallots and sauté for 1 minute. Add rice and coat with oil. Add ½ cup of stock at a time, stirring until most of the liquid is absorbed each time. Test consistency of the rice when it starts to appear translucent around the edges. Add one final ½ cup of stock, asparagus, butter, and fresh parsley; salt and pepper to taste. Garnish with diced tomatoes and fresh basil. Serve warm.
4) Simple Ginger Lime Mahi Mahi
US Mahi Mahi is an excellent sustainable seafood choice.
- 1/2 c. fresh lime juice
- 2tbsp local honey
- 2 cloves garlic, minced
- 2 slices of fresh ginger
- 4 fresh Mahi Mahi steaks
Directions: Mix lime juice, honey, garlic and ginger, whisk together. Marinate Mahi Mahi for 1 hour. Season with salt and pepper and grill fish for 3-4 minutes on each side.
5) Quinoa Chocolate Chip Cookies (Gluten-free, egg-free)
A great treat for a Spring picnic!
- 1/2 c quinoa flakes
- 1 c gluten-free flour with xanthan gum
- 1/4 tsp salt
- 1/2 c maple syrup or brown rice syrup
- 1/3 c melted butter or oil
- 1tsp gluten-free vanilla extract
- 1/2 c dairy-free, gluten-free chocolate chips or carob chips
- 1/3 c chopped pecans or raisins (optional)
Directions: Combine quinoa flakes, flour, and salt in a bowl. In a separate bowl, mix together syrup, butter, and vanilla. Add wet ingredients to bowl of dry ingredients and mix well. Stir in chips and nuts/raisins, if using. Using a spoon or small scoop put spoonful’s of mixture onto greased cookie sheets. Press slightly with a fork so that the cookies are about 2 inches in size, or a little smaller. Bake at 350 F, for 15-20 minutes until golden at edges. Cool on wire rack and enjoy.
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