Cooking with the Colors and Flavors of Spring
By Valerie Wilson
The cold winter is ending, and we can look forward to warmer temperatures and nature’s beautiful colors emerging again. Our food should reflect that beautiful color, lighter energy, and refreshing taste associated with spring. Sour is the signature flavor of spring, and it nurtures our liver and gallbladder. We can use lemon juice and vinegar to season our dishes with a refreshing sour taste.
Leeks are a signature vegetable of springtime. Their beautiful white and green colors add a splash of spring color to any dish. Leeks are in the onion family and have anti-inflammatory properties. They are high in vitamins C, K, and A, which are important for helping your blood clot. It is also high in iron, manganese, and fiber. Asparagus is another signature spring vegetable and one of my favorites. It can help lower blood pressure and improve digestion, and its high water content helps to cleanse toxins from the body. It is also high in vitamins A, C, and K, fiber, and folate.
It would help always to put in a small piece of kombu when cooking the high-protein green lentils. Kombu is a sea vegetable (seaweed) that helps break down protein and helps with the digestive process, thus helping to eliminate any gas that may come from eating beans or legumes. Escarole is high in calcium, iron, and chlorophyll. When cooking spring dishes, it is important to include green leafy vegetables such as escarole or kale for their bright green color and ability to help cleanse the liver. Radishes and carrots are also a great complement to add color, flavor, and freshness to your dish.
Green Lentils, Leeks, and Asparagus Spring Dish
1 cup green lentils
2 inches kombu
2 cups water
1 leek (cut into thin slices
2 cups butternut squash (cut into cubes)
2 cups cauliflower (cut up)
1/2 lb. asparagus (cut in 1/2 inch pieces)
1 cup chopped escarole (or kale)
2 radishes (diced small)
1 carrot (grated)
1 T. olive oil
2 T. ume vinegar
2 T. lemon juice
1 tsp. sea salt
Put the water and kombu in a pot. Soak the kombu for a couple of minutes until it is soft. Remove the kombu, cut it into very small pieces, and put it back in the pot. Add the green lentils to the pot, bring to a boil, and boil for 2 minutes. Layer the vegetables on top of the green lentils, leeks, squash, cauliflower, and asparagus. (Save the escarole, radishes, and carrot to add later.) Reduce to a simmer, cover, and simmer for 40 minutes. Turn off the heat. Add the escarole, radishes, and grated carrots. Put the lid back on and let sit for 5 minutes to lightly steam the vegetables from the heat. Add the olive oil, ume vinegar, lemon juice, and sea salt, mix together, and serve warm.
