The start of spring, what a perfect time for an organic vegetable garden at the White House. This is music to my holistically-inclined ears. The upside to these hard times is that people are turning to their backyards for food production. Even in urban areas with limited space, people are planting rooftop and container gardens. Being forward-thinking means going back to a time when food was whole. It is possible for us to get there again.

veggies from my fridge

Let’s celebrate spring by looking at the veggies of the season. After a long winter of heavy foods, spring comes along and invites us to be lighter as it gets lighter outside. Nature, in it’s infinite wisdom, knows just what we need. Bitter leafy greens stimulate the liver and gall bladder, getting the process of cleansing underway. Beets and their tops along with cruciferous veggies such as radish and purple sprouting broccoli are potent liver detoxifiers. Asparagus is packed with nutrients such as glutathione, which supports the liver and immune system. Artichokes are mineral-rich and are as light as the season. Just remember not to overcook tender spring veggies! You can lightly steam them, and then add olive oil, lemon juice, and fresh green spring garlic.

Even the “weeds” of spring, such as nettle and dandelion, are highly beneficial. Dandelion greens can be added to salads or juiced, and your liver will love you for it. Stinging nettle, which actually does sting but is edible, contains high amounts of minerals such as calcium, magnesium, potassium, iron and silica. They are deeply nourishing for our entire body. Stinging nettle can also take care of those pesky allergies which are the flip side of this glorious season.

Here are a couple spring-inspired recipes to nourish you.

Roasted Beet and Dandelion Spring Salad

1 bunch dandelion greens

1 cup spring lettuce (butter, watercress, etc.)

1 large or 2 small roasted beets, thinly sliced

1 avocado, thinly sliced

Dressing:

1/4 cup extra virgin olive oil

1 large lemon, squeezed

2 spring onions OR green spring garlic, minced

3 teaspoon fresh parsley, chopped

salt and pepper, to taste

Wash and dry dandelion and lettuce.  Layer lettuce, dandelion, beets, and avocado in a large bowl. Repeat until all ingredients are used.

Put olive oil, lemon, fresh herbs, minced garlic or onion, salt, and pepper in a bowl. Whisk until mixed well and pour into salad.

Optional for protein: Walnuts, hard boiled eggs, or goat cheese.

Stinging Nettle Pesto

6 cups fresh stinging nettle leaves

4-6  cloves garlic

1/3 cup toasted pine or pistachio nuts

1/3 cup sunflower seeds

1/2 cup extra virgin olive oil

salt and pepper, to taste

Carefully wash the nettles, wearing gloves to avoid the sting. Blanch for one minute in boiling water. This removes the stinging element. Use a colander to get the excess water out of the nettles.

Put all ingredients in a food processor and blend until desired consistency is reached. Add more olive oil for thinner pesto.

Optional: 1/4 cup fresh parmesan cheese

You can use the pesto on veggies, eggs, chicken, pasta, crackers, or toast.

Enjoy!