Each season our body goes through a series of changes, and in order to nourish ourselves we need to understand how to eat for the season.
Spring represents our Liver and gall bladder. Complaints of irregular digestion and allergies are common in the switchover to the warmer seasons.
We should be looking for sour tastes to stimulate these organs to function correctly, and feed our bodies with seasonal produce; berries, citrus fruits, squash, zucchini, chillies, ginger, kale and capsicums are some of the ingredients to look for!
Spring Clean Juice
Yield: about 20 ounces
Prep Time: 10 minutes
1 organic cucumber
1 head California endive, ends trimmed off
4 organic kale leaves
2 organic green apples
1 lemon, preferably a Meyer lemon
1 thumb size piece of fresh ginger
1. Slice ingredients so they will fit, then process through your juicer. Stir to combine; the juice is best when served right away. If you want to store all or part of your juice for later in the day (or for 24 hours max), transfer it to a glass jar (an opaque jar is even better than a clear glass one), fill to the very top, and cover tightly. The less the juice is exposed to air, the better it will be preserved.