As we pass through the vernal equinox and the official first of spring arrives, it is time to think about spring-cleaning; not just in the garden or around the house, but inside your body as well. After months of heavier winter foods and more time spent huddled up inside as the sun hid behind gray skies and blustery weather, your body is surely craving lighter foods and a mild cycle of cleansing as the seasons transition and your body transitions with it.
Stimulating your digestion is one of the best things you can do for your body this time of year; helping to clear out any accumulated buildup or stored toxins from the more stagnant winter months. Fermented foods, with a host of natural probiotic bacteria and digestive enzymes are an ideal supplement to aid gentle cleansing and create efficient and healthy digestion.
Powerful probiotics, or “good bacteria”, replace accumulated bad bacteria and help clear out the digestive system by promoting the passage of buildup that your intestinal walls can accumulate. Digestive enzymes act like worker bees for your digestive system, breaking down foods more efficiently, move them through your body more completely and facilitating better absorption of available nutrients.
As you add more fermented foods to your diet this season, you will find that you will have more available energy, less sluggish feelings after eating or during mid day slumps and a decreased tendency to pick up bugs and get sick.
If you’re not already a fermented food enthusiast, it is a good idea to start introducing them to your system slowly, starting with about ½ cup a day or less. You’ll be surprised to see the difference it makes to your digestive process and the efficient cleansing they promote. It is best, however, to consume them daily, especially during times of cleansing and change like the transition between winter and spring when your body will benefit from the added digestive support and nutrient source. When consumed regularly, you might find that you’ll begin craving healthier foods that make your body feel better, eating less mindless snacks and hardly nourishing processed foods and that even your skin feels healthier.
This recipe is one of our favorites this time of year because it incorporates some of the first seasonally fresh foods, easily digested protein and spices that spike your digestive and circulatory fire. It is also one that you can prepare at the beginning of the week and keep on hand for easy and healthy lunches, dinners and snacks all week long. Enjoy and happy spring from Firefly Kitchens!
Zesty Quinoa, Chickpea, Arugula and Kimchi Salad
4 cups cooked quinoa
2 cups soaked and cooked chickpeas
2 cups fresh baby arugula
Zest and juice of 1 large lemon
3 tbsp good quality olive oil
1 cup Firefly Kimchi
Salt and pepper to taste
Combine all ingredients in a large salad bowl and toss to combine. You can drizzle a little extra brine from the kimchi jar on top too for an added probiotic and boost. If you’re making the recipe ahead of time leave out the arugula and add it in only just before you are ready to eat to prevent wilting. You can also try adding other great spring ingredients to the mix like green garlic, pea tendrils, green peas, fresh herbs, raw kale and baby onions. If you’re not a kimchi fan, this recipe will also work with any other Firefly fermented food, especially Cortido Kraut and Yin Yang Carrots.