Detox and Cleanse with Spring Vegetables!

Lighter cooking and simpler flavors is a great way to get your body in shape for the warmer weather. In winter our bodies tend towards stagnation, mimicking the plants and trees around us. The following dish is wonderful to make use of the wide array of spring vegetables and shed that winter sluggishness (and those pounds)!
Blanched Spring Vegetables
Wash and slice your favorite spring farmer’s market vegetables including summer squash, daikon, brussel sprouts, zucchini, carrots, sugar snap and snow peas, fennel, asparagus, red radishes, purple broccoli, celery, cucumber, tomato. Bring a large pot of water to a boil with a few large pinches sea salt. Start with the summer squash and immerse in the water. Cover pot and bring water to a boil again. Once the water starts boiling, the squash should almost immediately turn brighter in color. Remove with a small strainer. Bring water back up to a boil before immersing the next vegetable. Purple broccoli should go last as it will color the water. Celery is nice blanched, but cucumber and tomato should be served raw. Sprinkle with chopped spring herbs such as oregano, thyme, sage, dill, mint, scallions, chives, parsley, or make a
Spring Herb Hummus, with lemon for dipping the vegetables.
Puree (or hand mash with a potato masher or fork) 1-2 cups cooked chickpeas with the juice of 1 lemon, 1 minced shallot, a few drops ume vinegar or pinches sea salt and optional couple tablespoons tahini and oil (olive or sesame), the zest of 1 lemon, and 1 clove minced garlic. You can also add the leftover cooking water from the chickpeas (or plain water) for a lighter and creamier hummus. At the end stir in fresh chopped spring herbs as listed above and/or blanched shelled fava beans, blanched green peas, or raw chopped watercress.

Greens are especially cleansing for the spring, and extremely nutrient dense too. Wild spring greens to try, include chickweed, dandelion, sorrel, chicory, malva, violet, mustard greens, nettles, and watercress. Use these greens in a fresh salad, a grain or bean salad, a quick sauté, or finely minced and added to soup at the last minute. I make it a habit to find a new green, or long forgotten one, on each of my weekly visits to the farmers market! The following soup is delicious and a great cleanse too!
Creamy Greens Soup
Slice 2 large zucchini (or 4 small) into large chunks. Steam with a few pinches sea salt or tablespoon sweet white miso and optional 1 clove chopped garlic until zucchini is fork tender. Add to a blender with chopped tender spring greens such as arugula, watercress, lemon balm, or lightly steamed kale. Blend and enjoy!
Tip: add leftover cooked brown rice to the blender for an ever thicker, creamier soup!