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5 Nourishing Recipes for Spring Transition

Updated: Mar 1

It's somehow been a long winter, even though only a few flakes of snow ever made it to the farm. Winter may not fully be over but we're definitely beginning our cyclical transition into spring. The days are longer, the flowers are blooming, and robins are outside our windows singing their songs into the air. Though it's not technically spring according to our calendars, we're knee-high in spring energy. The perennial buds that make their debut every spring have demonstrated an amazing amount of energy and have pushed through the hard, cold ground of winter. Like the buds, we might be finding ourselves with more energy than we had just a few weeks ago. If we're in line with this natural energy, we may find ourselves making new plans for outdoor activities, adding larger projects to our to-do lists, signing up for exercise classes (or if you're like me *talking* about signing up for exercise classes). This is also the time of year when we find ourselves with just enough energy for spring cleaning. It's important to notice and intentionally direct this energy into activities and schedules that bring us and our loved one's purpose.

It's almost like spring adds a special charge to the air. While we're not quite into the full swing of active summer energy, we're in the planning phase - sort of like when you're on a roller coaster and you're tick-tick-ticking up the first large hill. We're not quite there yet, but hold on! In order to support our minds and bodies on this seasonal energy ride, we need to feed ourselves nourishing dishes that sustain us, but don't weigh us down. All winter long we've been eating heavy and often fatty foods. This is why it's so important to eat to nourish the liver and the gallbladder in the spring. The liver works hard to detox our bodies after a rather indulgent winter, which is why we need to feed it sour, astringent, and slightly bitter foods in the spring. These flavors trigger enzymatic activities within the body to stimulate bile production and liver detoxification.

Spring Kale Salad adapted from The Roasted Root


  • 1/2 pound Tuscan kale, thinly sliced

  • 1/2 pound Red Russian kale, finely chopped

  • 1/2 red bell pepper, julienne

  • 6 small radishes, thinly sliced

  • 1 medium carrot, peeled and grated

  • 1/2 small cucumber, thinly sliced

  • 1 large ripe avocado, peeled and diced

  • 1 medium red beet, roasted and chopped

  • 1/2 cup raw walnut halves, chopped

Lemon-Parsley Dressing (the more fresh herbs the better!):

  • 1/4 cup + 1 tablespoon olive oil

  • 1/4 cup fresh lemon juice (roughly 1 large lemon)

  • 1 clove garlic, minced

  • 1/4 cup packed fresh parsley leaves

  • 2 teaspoons pure maple syrup

  • 2 teaspoons stone ground mustard

  • A pinch of salt


Prepare the Detox Kale Salad:

  • Wash and spin kale leaves. Remove the stalks and discard. Finely chop the leaves and place them in a large serving bowl.

  • Add the remaining ingredients to the serving bowl and add the desired amount of dressing. Toss everything together to combine.

Prepare the Lemon-Parsley Dressing:

  • In a small blender or food processor, add all of the ingredients for the dressing and blend until smooth and creamy. If you don’t have a small blender, whisking the ingredients together in a bowl works well, too.

Dandelion and Primrose Leaf Salad from DK Home Herbal

This detox salad is perfect for early spring. Filled with dandelion and chicory are gentle stimulants for the liver and bladder.


  • 1 oz dandelion leaves

  • 1 tsp chives

  • 1/4 oz yarrow leaves*

  • 3/4 oz primrose leaves

  • 1/4 oz arugula

  • 1 head of chicory

  • 1.5 tbsp linseed oil

  • 1.5 tbsp lemon juice

  • white pepper to taste

  • sesame salt to taste

*Omit the yarrow leaves if you're pregnant