It’s a Quickening Season––Are You Ready?

Much happens in the timing of the Spring season during March. Last Sunday, we adjusted our clocks to “spring forward” and on the 19th we will welcome the official first day of Spring.

I don’t know if you pay attention to the actual dates of the seasonal Equinoxes and Solstices, but for 2020, the Spring Equinox lands on the 19th of March instead of the usual 20th or 21st. This is the earliest first day of Spring in 124 years.

Is that significant? There’s ample information on the atmospherical and astronomical reasons if you want to do an interesting search. For me, it just means that I need to pay attention to the value of my time and how I spend it. The moments may be fleeting, but I want to be alert and aware so that I may enjoy them to their fullest.

“Exquisite beauty is often hidden in life's fragile, fleeting moments.” ― John Mark Green, Taste the Wild Wonder: Poems

I’m still struggling with the realization that March is the last month of the first quarter of this year! Most of the women I communicate with––especially in Colorado and other Winter states–– are ready to retire their Winter routines and rituals and replace them with Spring’s fresher, lighter rejuvenating style. So, my friends, as we spring into a new season, let’s see what March holds for our health and well-being. For me, it’s time to:

• Clean out the closets, pantry, automobile. Remove the heavy-ness. Get ready to live lighter.

• Savor the sunshine. As the days get warmer, take a walk and breathe in the anticipation of Spring. Help my body shed any extra pounds.

• Donate unwanted, outgrown, worn-out Winter clothing, bedding, accessories.

• Use remaining Winter meals from my freezer. Begin my Spring grocery list.

• Stay hydrated. The human body is 75% water and needs hydration for all 11-systems to function optimally.

Spring is the season we hear much about cleansing and detoxifying, rejuvenating and renewing. In my many years as a Holistic-Functional Health Coach I’ve tried almost every cleanse program available. What I’ve learned and experienced is that a simpler, seasonal approach works better for me.

I like to follow a real-food, plant-based dietary program every day of the year, but in the Spring season, I’ll include more of Nature’s naturally cleansing foods. Also, by eliminating the heavier, starchier, high-carb (bread-like) foods from my diet, my body’s own cleansing process kicks into action and flushes out the excesses of Winter.

Here are a few of my Spring cleaning health tips:

• Eliminate the C.R.A.P. from my food choices: artificial Coloring, Refined flours and sugars, Additives and Processed foods

• Include more fresh greens (high in chlorophyll) in my menus, especially Dandelion greens (high in Vitamins A, C, E, K, folate and B’s, iron, calcium, magnesium, potassium) and Asparagus (alkalizing,blood purifier, kidney stimulator and high in protein).

• Replace a solid-food snack with a cleansing juice:

1) carrot/apple/red beet/ginger root,

2) apple/pear

3) parsley/carrot/garlic clove/celery

• Use Dry Brushing techniques before showering to stimulate lymph flow

• Drink more purified water

The liver and gall-bladder are two of the body’s cleansing/detoxifying organs that love to be pampered in this season. Spring’s food choices support these organs and the natural cleansing process. I love the simplicity of including seasonal foods and health promoting activities in my daily routine so that I may savor the season and be in great health. What are some of your Spring Cleaning Rituals?

“Neither the river nor fleeting time can be stopped.” Ovid

I hope you’ll enjoy this Spring Greens recipe:

Greens and Eggs

Serves 6

1/2 cup plus 2 Tbs. extra-virgin olive oil, divided
2 pounds dandelion greens (4 8-oz bunches), trimmed and finely chopped
1 cup flat-leaf parsley, chopped
1 cup mint, finely chopped
6 garlic cloves, minced
Salt and Pepper (finely ground) to taste
6 eggs
6 slices Crusty bread

• In a 5-qt. pot, heat 1/2 cup oil over medium-high heat. Add chopped dandelion, parsley, mint, garlic and 1/2 cup water. Season with salt and pepper.

• Cook greens, stirring until tender, about 15-18 minutes. Remove from heat.

• In a 12” skillet, heat remaining oil over medium-high heat. Working in batches, crack eggs into skillet and cook until yolk is lightly set, about 2-minutes.

• Divide greens evenly between plates and top each with a fried egg.

• Serve with toasted crusty bread.