Spring is a favorite time of year among many foodies, the scarcity of winter is over and the bounty of fresh fruit and veggies is on the horizon. This difference of seasons is far more glaring now that I have transplanted from San Francisco to NYC. I always knew that California had the bounty of year round produce, and I could not have imagined a farmers market with nothing but apples and root veggies. This is truly seasonal eating. What better time to discuss the difference between East and West and also offer some updates about Nutrition Evolution.
The foodie movement has blossomed and is in full swing on the west coast. I can throw a stone and hit a cafe serving SOUL (seasonal, organic, unrefined, local) food. You don’t even have to go to a high end spot to be served SOUL food. I’d say that NY is sprinting to catch up, The movment is newer, but the enthusiasm is there. All over Brooklyn and in parts of Manhattan the SOUL food movement can be seen blooming. Restaurants are using produce, meat, and dairy from local farms, and the Brooklyn Flea seemed to be exploding with local food vendors. There are more coops and buyers clubs popping up in every neighborhood of Brooklyn along with rooftop and backyard gardens.
Many people ask me (from both coasts) why I would leave the bounty of California for the more stark NY. It seems I was in foodie heaven with my 4o farmers markets and unlimited supply of SOUL food. Yes, this is a valid point, BUT I came here to be part of this growing movement. My mission is to educate and inspire people to make healthier choices for themselves and their families. People in NY are starting to make the connection, but there is still quite a ways to go. I lived in a beautiful bubble, but I felt it was my time to really go and make a difference where my knowledge is really needed. I already miss my world being saturated with green between the nature and non stop veggies. Still, I know I made the right choice. There is a genuine excitement that comes when a movement is fresh.
As part of my ongoing mission, I will be offering a variety of classes and workshops. The first one will be Monday April 25th, Spring into Health, All Year Round. We will talk about going beyond the usual spring cleanse. I am a supporter of spring cleansing, but then what? Many people go back to all of their toxic habits. Learn how to reduce your toxic load every day of the year! Other upcoming talks: Junk Food Vegetarians and Kicking Sugar Addiction.
Check out my radio debut on the Hot Grease program on the Heritage Radio Network. I covered some foodie headlines and we talked about my blog and my move. I should mention that this adorable radio station is part of a sustainable restaurant called Roberta’s. It’s inside two shipping containers and they use produce from their garden!
In the spirit of spring, enjoy this recipe for sauteed dandelion greens. Bitter is the taste of spring as it activates the liver and gall bladder. Dandelion is indeed a bitter green, but it can be quite delicious when balanced with other flavors.
sho’s yummy dandelion greens
2 cups fresh dandelion greens
1 cup spring onions
3-4 stalks spring (green) garlic
1.5 tbsp extra virgin coconut oil
Himayalan salt and fresh ground pepper, to taste
optional:fresh spring herbs
directions: heat coconut oil on low-medium heat in cast iron or stainless steel pan. Next, add onions and garlic, sautee for about 5 minutes, stirring frequently. When onions and garlic are soft, add greens, stir, and then cover. In about 1-2 minutes the greens will wilt, this means that they are ready to eat.
Comments and questions welcome via the comments. For further information, my email is email@example.com