Recipes to Transition from Winter to Spring

The change in season will usually also mean a change in pace. As we move from winter to Spring that is a quickening of energy and socialising, as well as a need to reawaken the digestion and systems of the body.

Our digestion and metabolism tend to slow down over winter with the colder weather, and types of foods we tend to eat through winter to sustain our body and stay warm.

However, there are many foods, edible wild plants, and herbal remedies that can be used to easily + gently cleanse your body as well as stimulate and awaken the metabolism, liver, digestion and energy.

Plants to Awaken Your Body For Spring

When it comes to preparing our mind and body for Spring we want to be awakening energy, flushing out toxins, helping organs like our liver and kidneys and reawakening that digestive fire.

While there are many foods and herbs available that can achieve this, here are some of my recommendations and old favourites—

Dandelion greens + root

Nettle

Cleavers

Radishes

Ginger root

Cucumber

Apple cider vinegar

Apples

Milk thistle seed

Rosemary

Spring greens

Recipes for Spring

I’ve shared in previous years simple Nettle Soup recipe but another favourite of mine is this Nettle vinegar -

Detoxing Nettle vinegar

Nettle is a herbal ally especially well-suited for spring—As an alterative or blood cleansing herb it’s very good to support to the liver and useful for gentle cleansing and detoxification to help the body transition from the winter season to spring.

Ingredients

Nettle leaves

Cleavers

Dandelion leaf

Apple cider vinegar

Glass jar

MethodFill a clean, dry glass jar ¼ full of dried nettle + other leaves.

Pour enough apple cider vinegar to fill the jar, ensuring nettle leaf is covered by a couple of inches.

Cover the jar with a small piece of parchment paper to prevent the vinegar coming into contact with any metal, and cap with a lid.

Let this mixture sit in a cool, dark location for 3-6 weeks and shake occasionally. During this time, the dried nettle may soak up some of the vinegar. Check the jar occasionally and add extra vinegar as needed to prevent the herb from poking out above the liquid.

After 3-6 weeks strain and reserve the nettle vinegar to use in a vinaigrette dressing recipe of your choice. You may also use this vinegar in the same way as you would use regular apple cider vinegar, such as mixing into refreshing beverages, including in marinades, and adding a splash to soups. You can even dilute it and use it as a facial toner or hair rinse!

If stored properly in a cool, dark cabinet, your Nettle Vinegar should last a year.

you can also use this vinegar to create an apple cider vinegar salad dressing by adding soy sauce or Lea and perrins, a teaspoon of honey, and lemon juice.

Mix together with a folk and drizzle over salads, stir fry’s and vegetables.

Foraged Greens Salad

As it sounds this is a recipe full of all the edible plants and greens you can find growing in the wild. Spring is the perfect time of year to find these fresh + nutritious ingredients:

Ingredients

1 handful dandelion leaves

1 handful plantain leaves

1 handful fresh baby spinach

1 handful green peas

1 handful watercress

3-4 Radishes

1/2 cucumber

1 carrot (grated)

MethodMake sure you pick any wild ingredients from pollution and pesticide free areas.

Wash all your leaves in cold water and pat dry.

Cook peas as per your package instructions.

Cut your radishes into thin slices.

Use a potato peeler to cut cucumber into thin strips.

Grate carrot.

Mix all ingredients together in a big bowl and serve as side salad or add a simple pasta, rice, noodles, or roasted sweet potato for a filling meal.

Roasted new potato salad with spring herbs

Ingredients

1 handful Chives chopped

1 handful chopped baby spinach

1 handful dandelion leaves chopped

1/4 cucumber cubed

4-5 Radishes cubed

2 leaves of Basil finely chopped

1 spring Mint chopped

1 tbsp virgin olive oil

Pinch of Salt

1/4 tsp ground ginger

• make sure all fresh ingredients are washed.

Method

Preheat oven to 200c.

In a large bowl add the olive oil, chopped mint, chives, basil, salt, and ground ginger.

Mix until combined.

Wash the new potatoes and add to the oil mix. Stir until all the potatoes are well coated.

Transfer potatoes to a baking tray or roasting tin. Spread evenly, then use a folk to slightly squash potatoes so they are flat.

Place in the oven for 15-20mins or until golden.

In the meantime add the fresh chopped dandelion leaves, spinach, radish and cucumber to a salad bowl.

Add potatoes to the same bowl once cooked and mix until all the ingredients are combined.

Serve + enjoy!

Serving suggestions

To add an extra kick to the salad you can drizzle on your apple cider vinegar dressing..

Sever with fresh salmon, roast chicken or roasted chickpeas + tofu.

Healing Green Smoothie ( from ebook)

A delicious green smoothie for supporting gut health and healing. These ingredients both heal your gut whilst improving your digestion.

Ingredients

1 lg handful frozen spinach

2 tsp chia seeds

1/2 apple

1 tsp raw maca powder

1 tsp super greens powder

1 tsp raw baoba powder

1/2 frozen banana

100ml almond milk

hansful of blueberries (frozen or fresh)

1tsp honey to taste

Method

Blend all ingredients to obtain a thick creamy consistency.

Add ice if preferred.

Drink whilst fresh.

I’d love to hear if you try any of these delicious recipes or what your favourite Spring recipes are!

xo Emily