<![CDATA[Traver Garrity Acupuncture - Blog]]>Wed, 21 May 2025 02:23:25 -0400Weebly<![CDATA[Spring]]>Fri, 10 Apr 2015 21:42:01 GMThttp://www.travergarrity.com/blog/springSpring is an ideal time for cleansing and rejuvenation. It is represented by the wood element and includes the liver and its complementary organ - the gallbladder. 

 

"Wood is as forceful and determined as the wind, as supple as a spreading aspen stretching into a bright, cloudless sky. Spring is a time for rebirth, sudden growth, rapid expansion and marks the ascendance of this power. Movement surges to the surface, bursting through the confinement of winter. A crescendo of excitement builds as the life process reawakens..." - Between Heaven and Earth




It is important to prepare the body and the mind for the changes that spring can have on us. The emotion of the liver and of spring is anger. It is important not to get caught up in the new energies that spring bursts forward with. Stay calm. Take a walk.  Focus on your breathing. Meditate. 


Another way to keep the liver happy during this time of transition is to feed it with nourishing foods. The taste of the liver is sour and pungent. Incorporating more high quality vinegars into your diet will help satiate the liver's desire for sour foods. A few foods to harvest healthy spring Qi are kale, ginger, broccoli, asparagus, citrus and fermented foods. 




                             Spring Recipe: Cauliflower Leek Soup


This is my take on Potato Leek Soup. Leeks are another great spring vegetable, and the hot soup is a great way to thaw out during this chilly start to spring.

Ingredients:

2 Leeks
8 cups of Chicken or Vegetable Stock
3 Carrots
3 ribs of Celery 
1 medium head of Cauliflower
Olive Oil
Salt and Pepper



Chop leeks into 1/2 inch pieces and soak in cold water to remove dirt. ( the leeks will float and dirt will sink to the bottom.)

Chop carrots and celery. 

Sauté  in olive oil on medium heat in a large stock pot until fork tender.

Remove leeks from water bowl and add to stock pot.

Sauté until wilted. Cut cauliflower head into quarters and add to stock pot. Add stock and bring to a simmer; cover until the cauliflower is fork tender. Scoop out cauliflower 1/4 at a time and blend with 1 cup of the liquid and the other veggies. Return the blended soup back to pot and continue until the soup reaches desired consistency. (I like to leave the soup on the chunkier side.  Bring soup back to a simmer and ENJOY!!



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