Happy Spring! I thought this was the perfect time to freshen up/renew Bluberry Pancakes Forever. My favorite time of year is when Winter turns into Spring – nature is in a state of renewal as are all of us. As the seasons change so does what we nurture ourselves with. I do my best to cook organic and follow the Ayurveda principle of eating with the seasons. I hosted the first of three Spring Cooking classes over the weekend based on these principles.

There are so many delicious and colorful fruits and veggies to cook with this time of year. This is a great season for bitter veggies such as; broccoli, asparagus, brussels sprouts, arugula, dandelion greens, etc. For this class the Entrée was a soup recipe I came up with as I was trying to figure out creative ways to combine these lovely veggies – Organic Spring Vegetable Soup with Chicken! It’s full of amazing healing properties and is very nourishing and easy on the digestion.

I also love using a variety of spices in my dishes, and Spring is when well spiced dishes are most welcome. The main spices used in this soup are turmeric, black pepper, curry powder, chili powder, and Italian seasoning, which are staples in my kitchen.

Next we made a light, refreshing Organic Strawberry Quinoa Mixed Greens Salad! Strawberries are one of the springtime fruits I just can’t get enough of!! They brighten up any salad.

Astringent fruits are what to look for during Spring such as; apples, pears, berries, cherries, raisins, etc.

Just writing about these dishes is making my stomach growl!

I am so grateful to everyone who is helping to build this healthy community of love and life. Living a healthy lifestyle is a path worth following. What we put into our bodies is our health insurance.

xoxo,