Springtime TF's

[Fi'sMom]

I just posted a similar message on one of the other mom's threads, but for those of you who won't come across it.... I'm wondering what TF's are out there for spring-time eating. It's a good time to give the liver and colon a break from all the heavy fats and proteins, isn't it? So I'm just wondering if it's a good idea to start eating more raw veggies, nuts and seeds and EVOO in place of some of the more saturated fatty foods for awhile. Any thoughts? Any other food ideas for this transition?

[cristeen]

Personally, once the weather starts warming up my body starts craving more veggies... I just assume it's a biological imperative. I've been eating lots of salads, and whatever other spring veggies I can get ahold of. I still eat a good deal of protein just because I can't function without it, but it's more as an adjunct to the veggies at this point. Asparagus just hit the market, so that will be on the menu this week, too.

[stilllearning85]

Yeah, I CRAVE the veggies in the spring and summer and just cant seem to stomach a salad in the winter... hmmm...
Would you still lower your fats and proteins if you were pregnant? Or would you just increase veggie consumption a bit more?

[hummingmom]

Here are a couple of links that might be of interest:

Spring cleansing herbs

Polish spring nettle soup (also has a link to Russian nettle borscht)

If you search the web for "traditional spring tonic," or "traditional spring cleansing," you'll find a lot more ideas.

[TzippityDoulah]

interesting. I definitely crave fats in all seasons... but I crave lots of winter dark greens in winter and lighter veggies like squash in the summer. I heart squash!!

[cristeen]

Originally Posted by stilllearning85

Would you still lower your fats and proteins if you were pregnant?

Don't know if this was directed at me or not, but I'll give my opinion.

Absolutely not. They're still crucial. I've just started replacing my lunchtime hot meal with salads - they're still topped with plenty of fats and protein, and I make my own dressings. Side dishes at dinner have gone from hot veg to cold veg, and instead of melted butter on them they get oils. I tend to replace grains with veg - I don't do well with grains to begin with, and they're not really contributing anything to my nutrition that the veg can't.

[deditus]

Ohh, I though this was going to be about foraging. Spring makes me think of ramps, asparagus, morel mushrooms, fiddlehead ferns, and nettles. :

[Fi'sMom]

So would you say that olive and flax oils are best in spring and summer, and less butter and coconut oils? I've been craving the veggie oils w/ nutritional yeast! And kimchi! Mmmm! :-)

[cristeen]

Originally Posted by Fi'sMom

So would you say that olive and flax oils are best in spring and summer, and less butter and coconut oils? I've been craving the veggie oils w/ nutritional yeast! And kimchi! Mmmm! :-)

Personally I don't use either olive or flax oils, so I can't speak to those.

CO and butter I still use in hot dishes, but they're unsuitable for cold dishes. Walnut is my oil of choice for salad dressings.

[phroggies]

I've heard that both dandelion greens and "poke salat" (warning: not a raw dish! It's meant to be cooked in multiple batches of water, and yes, it's spelled with a "t") are both traditionally used as spring tonics to cleanse the blood (not entirely sure, admittedly, what "cleanse" means in this context. . . ).

[artemis33]

I think dandelion greens, nettle and chickweed as well as lots of eggs.

Thanks for the nettle soup recipe. I have lots in the yard to harvest and was planning on drying most of them for tea but I may have to try a batch of soup (I might have to jazz it up a little though).

Oh my and morels! I love them so much. Thanks for the reminder I may have to try searching for some now that we've moved. It has been years since I've frequented good gathering grounds at the right time. They are my favorite mushroom!