A recipe for supporting your body & immune system through the seasons change. As we are in relationship with the natural world - our bodies mirror the rythms of nature - the energy of the earth is starting to move up and outwards allowing for shoots & blooms. I’ve been starting to notice the energy rising in my own body and feeling the pulses and abdomens change on the table. To help our body move with the season we can incorporate more pungent herbs into our diet like onion, garlic, chilli and ginger which circulate Qi in the body up and out, protect against wind-cold (seasonal colds & climatic factor of spring) and move liver Qi (organ of spring). This recipe has lots of pungent herbs + veggies that support the spleen/stomach (digestion), are nutrient dense + support the liver.

Carrot Chayote Soup Recipe:

• 3 cups chopped carrots

• 2 - 3 small chayote squash chopped & peeled - or sub 1 cup roasted squash of choice

• 4-6 cloves garlic

• 1 cup onion and/or leek

• 3 inches of ginger

• 1 litre of broth - chicken or veggie

• 1 can coconut milk

• 1-3 tbsp of samba chili paste depending on spice preferences

• salt and pepper to taste

• thai basil for topping

Method:

• Stove top: Simmer garlic, ginger and onion until fragrant. Add veggies, broth and coconut milk. Cover and cook until very tender, about 30 mins. Add chili paste, salt and pepper. Remove from heat and purée with immersion blender. Top with basil for serving.

• Slow cooker: add all ingredients to a slow cooker. Cook on high for 2-3 hours - or on low over night. Purée with immersion blender & top with basil for serving.

Warm breakfasts are very important in TCM. The stomach is thought of as a 100 degree soup and great care is taken to protect the digestive and thermal energy of the body. Warm breakfasts boost energy, support the vitality of organs & blood, help with mental clarity and ensure proper nutrient absorption. This recipe is a variation of congee rice porridge - a traditional warm breakfast - adapted for those who don’t tolerate grains well. Cost & time effective, full of fiber, complex carbs, omegas and healthy fats which help to keep blood sugars stable throughout the morning. Sometime I add a scoop of collagen powder for extra protein. Or seamoss gel for a thyroid and immune boost.

Rhubarb & Sweet Potato Porridge

Ingredients:

One large sweet potato (white not orange)
1 600g bag of frozen rhubarb or 3 cups fresh rhubarb or puree
One can full fat coconut milk
1/2 cup chia seeds
1/2 cup flax meal
2 tbsp cinnamon or pumpkin spice
1/4 cup maple syrup or to taste
Optional toppings: nuts, seeds, fresh or dried fruit, shredded coconut, chocolate nibs, hemp seeds, coconut yogurt or whip, apple butter, nut butters, etc.

Directions:

Chop potato and add to slow cooker or soup pot with rhubarb, spices & full can coconut milk.
In a slow cooker - cook for 2-3 hours on high or overnight on low. In a soup pot - simmer covered until potato mashes tender.
Remove from heat and puree with emulsion blender or mash well with a fork.
Add chia seeds, maple syrup and flax meal. Stir well to combine.
Serve warm with toppings of your choice.