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Spring
March 20th - 22nd 2009
Spring is a new beginning a time to eat less and cleanse the body of the fats and heavy foods of winter. Especially the time to cleanse the liver and the gall bladder. It is a good idea to eliminate animal meats, cream and cheese and to use very little butter and eggs. Now is the time to concentrate on cleansing foods, moderately pungent spices and herbs and plenty of juices & raw and sprouted foods.
Foods to build our menus round include - beets, carrots, onion, garlic, horseradish, watercress, broccoli, cabbage, nettles, lovage, sorrel, rosemary, fennel, wholegrains, legumes and seeds
Main concepts taught:
Daphne
• Soil fertility and organic food
• Food and vitality
• Whole foods
• The benefits of juicing
• How to sprout
• Understanding acid and alkaline
• Composting
Dragana
• Determining personal constitution
• Understanding interdependence of personal constitution, the time of the year, and the nature of the possible imbalance a person might be suffering from
• Exposing relationship between Spring and Liver /Gallbladder organ network
• Discussion on the therapeutic nature of different flavours
• Focus on Sour flavour and its therapeutic value; sour foods, fermented food
• Herbs for influencing the Liver/Gallbladder organ network
• Understanding anger in relationship with the health of the Liver and Gallbladder organ network; managing anger through use of food and medicinal plants
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