Spring
To see the beauty of the universe
Between Earth and Heaven
A bud appears
After the rain
Contains the essence of life
So pure and fresh
Seasons go
Seasons come
Understanding and obeying the laws of nature is the magical and wonderful secret of creation, which unfortunately most of us have abandoned for the sake of pursuing material greed.
We are created into the Universe and Nature is our host for the limited time we are here. I call us “time travelers”.
We are on a magical journey where we learn to experience ourselves, and become familiar with our wonderful qualities and what we would like to give back as a gift to Mother Nature, for the abundance she gave us during our time on Earth.
A person aspires to live a healthy and sound life at any given age, which is possible under a few very important conditions:
To stop, observe, and contemplate:
Did you stop for a moment and ask yourself what season it is now?
Should I change my eating habits accordingly?
When we give awareness its rightful place, the information comes to us naturally.
Our body requires energy that can fuel us, just like a plant requires nourishment, water, and sunlight.
The primary basic energy we get is from healthy food that is organic and free of toxins and pesticides.
The farmer chooses which crops are best suited for the season, tills the soil so that his seeds have the best chance of growing, irrigates, prunes, pays attention to changes, and takes care of damages. This already teaches us about how the farmer’s intent may affect the quality of the crops he sows.
I have chosen to present Spring as a season to elaborate on.
Spring signifies Nature’s renewal, and some hypothesize that the origin of the word April comes from the Latin word aperire, meaning “to open”, because nature opens up after its winter hibernation.
The word renewal accurately signifies the meaning of the change that happens to us all in the Spring, the renewal of nature, as well as of our body and sprit.
During the Spring we especially feel the warm weather at the height of the Passover preparations in Judaism, and Easter in Christianity.
In Judaism, Passover symbolizes the transition from slavery to freedom. The Bible teaches us about the exodus of the Israelites from Egypt after years of slavery in the Diaspora, and their return to the Land of Milk and Honey.
The transition from bondage to freedom can help us understand that the symbolism of the biblical story also entails an understanding that this season symbolizes new beginnings, the possibility of making meaningful changes in interpersonal communication, place of residence, geographical location, home renovation and cleanliness.
In Judaism, cleaning the home before Passover, especially among observant Jews, entails cleaning and removing any chametz (leaven) from the home, chamtez - grains.
The prohibition against eating chametz in Jewish tradition comes from the Book of Exodus, which tells that in the Jews’ haste to flee from Egypt, they did not have time to let their dough leaven, and therefore they ate matzah (unleavened bread) instead of bread. To remember this, there is the command to eat matzah during Passover, parallel to the prohibition to eat chametz during the seven days of the holiday.
The beauty in exploring biblical stories is in understanding that even 2500 years ago there was already reference to hygiene in nutrition.
There is currently a reawakening to nutritional awareness and there are many different nutrition schools of thoughts and diets, like gluten-free and paleo diets, which exclude the consumption of grains.
Nutrition for the Spring Season
Nature’s season of blooming and fresh green vegetation.
Green leaves sprouting, nature regenerating, a display of renewed life and creation.
Entire plush layers of different varieties of green leaves cover the earth. This is the season to go out and gather various edible plants.
Ancient Chinese medicine describes these processes in nature as also occurring in our bodies, so Spring is a good season to encourage our body to renew, detoxify, and move.
Respect to the liver...! Detoxification
In the Five Elements in Chinese philosophy, during the Spring the pair of organs that dominate from an energy standpoint are the liver and its partner, the gallbladder.
The liver is an essential organ whose role is associated with metabolism, including neutralizing toxins, creating protein molecules, and producing chemicals necessary for digestion. The liver is vital for survival, and Western medicine has not found a way to compensate for liver dysfunction.
The liver is a gland and it stores glycogen, breaks down red blood cells, assembles plasma protein molecules, synthesizes hormones, and neutralizes toxins.
The liver suffers from toxin overloads that accumulate in the liver throughout the year, which are caused, among other things, by: consuming junk food, animal source food, alcohol, cigarettes, medication, drugs, polluted air, preservatives, artificial coloring, white flour, pesticides, sugar, fried food, and processed food.
In Chinese medicine, we look at the liver’s functioning from an energy standpoint.
A balanced liver will manifest in a good and relaxed mood; we will feel energetic, creative and focused, our memory will be good, we will think positive thoughts and do good deeds.
When the liver is imbalanced from an energy standpoint due to numerous reasons related to not understanding the changes required in Spring and the transition from Winter, continuing to stick to a diet that is rich in hot food, warming spices, and a lack of movement in the Winter, will lead to a disparity between the change the world is experiencing, and the person's inner state.
Manifestations of imbalance and adjustment to the movement of the Spring will be symptoms such as allergies, rashes, phlegm, throat infections, pulled muscles, and uncontrolled outbursts of anger. In order to help the body get the most out of this season, try to adapt your diet to the Spring weather.
This is an excellent time to do a detox - liver cleansing, which combines clear juices from leafy greens, fruits and vegetables, along with smoothies and vegetable soups, combining them with super foods and anti-oxidants.
This type of detox allows the digestive system to rest because when we drink and don’t chew, it in fact rests and enables the liver and cells in the body to excrete the toxins that have built up over time.
Like occasionally restarting our computer, we should also periodically detoxify our liver.
The time recommended for liver detoxification is between 5-10 days.
Before the actual detox, the body has to be prepared for it and also after the juice cleanse it is recommended to continue with a vegan and toxin and gluten-free diet for at least another two weeks.
During the actual detox, it is important to integrate movement, yoga, walking, along with exercise on the pillow for at least an hour a day. Combining all these helps for such a powerful process that implementing the change in lifestyle will become effortless.
The vitality and lightness we will feel will enable our consciousness to be clearer. We will feel stronger, a sense of wellness will accompany us and motivate us to abandon old habits and adopt new ones.
Foods in Spring
The dominant color in food will be green.
Green leafy vegetables like celery, cilantro, basil, parsley, and lettuce are excellent.
The food will be cooked lightly and for less time, by steaming and stir-frying, salads combining sprouts and seasonal vegetables.
Different sprouts from seeds or legumes, the sprouting process is really simple and it’s definitely possible to sprout in the kitchen. For the novice sprouter, I would start with lentils or mung beans.
Soak the legume in lukewarm water for 5 hours, transfer to a colander and rinse twice per day. Leave in the colander until you notice a sprout emerging, then transfer to a storage container, preferably a glass one, and store in the fridge until ready to consume.
The sprouts can be kept in the fridge for up to a week.
The sprouts help to detoxify cells in the body and strengthen iron due to the enzymes that emerge in the actual sprout during the sprouting process.
Shitake and maitake mushrooms are considered to be cancer-fighting foods.
Different types of seaweed like wakame, nori, kombu, contain iodine and strengthen iron.
Pod vegetables like peas and different beans.
Tempeh - a fermented soybean product, considered to strengthen iron and support the digestive system’s healthy bacterial flora.
The flavor characterizing Spring is sour. Foods like lemon, homemade pickled vegetables, rice vinegar, apple cider vinegar, soy sauce, will characterize the element.
Guidelines for awareness in the kitchen:
There are no sayings in the kitchen and in life, such as: I’m not skilled enough to be in the kitchen...
I won’t succeed...
The negative has no place in a healthy kitchen and healthy life.
I will do the best I can for myself and for my surroundings.
I will enjoy this exact moment, because it won’t return.
I will be present in the moment in every aspect of my life, including in my thoughts on what I will prepare to eat, how I will prepare it so that it will suit this moment with regards to Season of the year and time of day.
I will approach the recipe and the ingredients with a smile and with a great deal of love, so that the positive energy infuses the food and affect how it tastes.
While preparing the food I will be fully present in the moment and not conduct any unnecessary conversations. I won’t let thoughts take over the creation of the moment.
I will be focused on the goal and enjoy each stage, simply being present in the moment.
I will pay attention to using a knife or any other kitchen utensil so that I don’t injure myself.
Recipes for Spring
When I prepare food I will think about those that are hungry and try to be precise in my quantities so as not to waste food. I will be considerate of the Universe and if there are leftovers I will offer them to someone in need.
Yours in the dharma
Wishing you happiness and health
See you next season
Avital Sebbag
Hod Hasharon Zen Center, Israel
Fresh Tabbouleh salad
Serves 4
Ingredients
1 cup coarsely ground bulgur or quinoa
2 cups arugula (rocket)
2 celery stalks
2 cups parsley (chopped)
2 lemons, peeled and chopped
1 lime, peeled and chopped
1 cup Goji berries
½ cup mint, chopped
¼ cup olive oil
1 tsp coarse Atlantic sea salt
Directions
Soak bulgur or quinoa in water for 1 hour. Rinse and dry. Rinse vegetables and chop. Mix all ingredients in a salad bowl. Serve.
Papaya Plus Smoothie
Yield: 2 liters
Ingredients
¼ papaya
6 strawberries
1 green apple
3 dates, pitted
2 celery stalks
4 lettuce leaves
2 mint sprigs
5 almonds or walnuts
1 Tbsp coconut oil
4 cups cold water
5 ice cubes
Directions
Super-food additive: 10 chlorella tablets or 1 tsp spirulina powder, 1 tsp ground cocoa beans or 2 whole cocoa beans
Rinse fruits and vegetables and dice. Place in a blender, add water and process to a smooth, silky consistency. For desired consistency, add or decrease amount of water.
Spring soba noodle salad
Serves 4
Ingredients
1 package (250 gr.) soba noodles gluten free
2 Tbsp sesame oil
2 heads broccoli
1 medium sized cauliflower
1 cup arugula (rocket)
1 cup purple string beans
3 scallions
1 chili pepper
1 Tbs soy sauce
Garnish
1 Tbs black sesame seeds
Juice from 1 lemon
Directions
Cook noodles according manufacturer’s directions, making sure not to overcook. Rinse in cold water, drain, add 1 Tbsp sesame oil and cool. Fill a large bowl with lukewarm water. Add 1 Tbsp salt and soak broccoli, cauliflower and arugula for 15 minutes. Remove and drain.
Divide cauliflower and broccoli into florets. Snap tips off beans and cut in to quarters. Combine all ingredients in a serving dish. Season with sesame oil and soy sauce. Toss gently. Sprinkle with sesame seeds and drizzle with lemon juice to taste.
Persimmon sorbet
Yield: 500 ml
Ingredients
1 kg ripe persimmons
Juice from 4 oranges
1 Tbs coconut oil
¼ cup maple syrup
1/3 cup pecans
Directions
Combine all ingredients in a blender until well combined and smooth. Pour mixture into a divided silicon mold of your choice (triangles, heart, etc.). Freeze. Sorbet can be served with a granola cookie and garnished with bittersweet chocolate shavings.
Granola and maple syrup cookies
Yield: 10-20 cookies
Ingredients
2 cups granola
¼ cup coconut oil
¾ cup spelt flour
½ cup maple syrup
2 Tbsp flax seeds, soaked
Optional
Zest from ¼ lemon
Shredded coconut
Sugar-free, store bought granola with dried fruit
Directions
Preheat oven to 180°C. combine and mix all ingredients into a sticky batter (do not add additional flour). Using a tablespoon, scoop portions onto a baking pan lined with parchment paper. No need to flatten, the batter will spread while baking. Bake for 15 minutes until golden, or for 24 hours in a food dehydrator at 41°C.