Eating with the Seasons: Spring Menu - Dessert and Tea

March 30, 2016Rock That Gem

This pie is perfect for spring -- light, mouth-watering, and a crowd-pleaser. You can even forgo the crust and use this filling to make little pudding cups!

Eating with the Seasons: Spring Menu - Main and Side Dishes

March 29, 2016Rock That Gem

In the spring we turn to lighter foods with an emphasis on steaming and boiling. The vegetables that grow in the spring have a rising energy that you can see clearly in the way they come up from the ground. Think of leafy greens, sprouts, chives, garlic, and asparagus. During this change in weather we want to embody that kind of energy as well. On that note, let's start with our spring side dish!

categories Recipes
tags spring foods, spring vegetables, asparagus, eating with the seasons, macrobiotics, macrobiotic, macrobiotic foods, vegan, vegan recipe, vegan side dish, vegan main dish, chickpea miso, umeboshi, umeboshi plum, umeboshi vinegar, herbamare, eden foods, mitoku, digestion, miso lemon dressing, bitter greens, soba noodles, mugwort, mugwort soba, spring greens, basil, kale, arugula, watercress, mustard greens, dandelion greens, chives, scallions, garlic scapes, pesto, pesto sauce, greenmarket, greenmarket vegetables, whole grains

Eating with the Seasons: Spring Menu - Appetizer

March 28, 2016Rock That Gem

I put together a perfect spring menu to get you started eating with the seasons. For the next three days I will post a new recipe each day so you can create a lovely spring meal by the end of the week! Today we start with the appetizer. Remember to always chew your food well, eat until you are satisfied but not stuffed, and be thankful for all that you have!

Hi, GEM-CRUSHER!

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