For written instructions, see the original post: Spring Steamer
Begin with one zucchini, one yellow squash, and one carrot. Wash all the veggies and peel the carrot.
Slice the vegetables into rounds, like I did with this carrot, or…
…cut them into shapes. Begin by cutting the vegetable into smaller (more manageable) sections, then cut small slits around the edges using a paring or chef’s knife, then slice. This is optional, of course, but it does make this dish a little more festive and fun.
Place the vegetable slices into a steamer basket or pot insert and steam over boiling water until just tender. Cooking time will depend on the thickness of your pieces; for these slices, it took about 5 minutes.
Place cooked veggies in a serving bowl and drizzle with 2 teaspoons extra-virgin olive oil, sprinkle with 1 tablespoon chopped fresh dill, squeeze 1/2 a lemon overtop, and season with sea salt and freshly ground black pepper.
Stir well and serve!
Note: this piece first appeared in the April 2006 issue of Clark Wellness ForkBytes.
Serves 6
1 bunch rainbow chard, stems removed, leaves finely chopped
2 cups shredded red cabbage
3 carrots, grated
1 cup toasted walnuts
2 large cloves garlic, pressed
1/4 cup brown rice vinegar
1/3 cup walnut oil
2 tablespoons toasted sesame oil
Combine chard, cabbage, carrots, and walnuts in a large serving bowl and set aside. In a separate small bowl, whisk together the garlic, brown rice vinegar, and oils. Pour the dressing over the salad and toss to mix. Serve.
Note: this piece first appeared in the April 2006 issue of Clark Wellness ForkBytes.
One of my favorite things about spring is that it’s a wonderful time of year to discover some delicious new veggies. Farmer’s markets are reopening or expanding after the winter season, and they’re always a fun place to make new produce discoveries. Even the regular supermarkets will have more fresh and local produce in the coming weeks.
This month, I challenge you to bring home one new-to-you vegetable each time you go to the market. Some of my favorite spring finds from past years are pea shoots (they taste like delicious peas in leaf form), garlic scapes (taste like garlic but look like curly chives), and even good old-fashioned asparagus (which you’ve probably seen but may not have tried). Let me know what new veggie loves you find!
Note: this piece first appeared in the April 2006 issue of Clark Wellness ForkBytes.
Have you felt the urge to clean out a closet, pantry, or junk drawer lately? The same “spring cleaning” mechanism happens internally, too. As we move into spring, it’s natural to crave less food and lighter foods. In particular, the liver needs attention and a chance to self-clean during this season.
The liver can become congested after a long winter of heavy, rich foods. It’s the liver’s full-time job to clear excess hormones, fats, pesticides, and toxins from the rest of the body. Even if you haven’t spent the entire winter overindulging, it’s helpful to give this important organ a break by cutting back on heavy foods and allowing it to attend to its own needs during the spring season.
Fortunately, nature provides the ideal foods to support your liver’s cleansing process during the spring season. Fresh, young, tender vegetables, prepared simply or eaten raw, are perfect for nourishing the body without putting an excess strain on the liver. It’s best to lightly steam your vegetables during this time. See our Spring Steamer recipe for one great preparation idea, or make up your own!
Listen to your body. If you feel like eating lighter foods or just less food in general as the weather warms up, respect your body’s wish — your liver will thank you!
Note: this piece first appeared as the April 2006 ClarkWellness.net Recipe of the Month.
Serves 2
Lightly steamed fresh vegetables are topped with simple dill, lemon, and extra-virgin olive oil for a delicious and nutritious flavor combination in this recipe. A quick and easy side dish or light, cleansing entrée, this dish is a snap to prepare — and it’s colorful and pretty, too!
1 zucchini
1 yellow squash
1 large carrot
1 tablespoon fresh chopped dill
2 teaspoons extra-virgin olive oil
juice of 1/2 a lemon
sea salt and freshly ground black pepper to taste
Cut zucchini, squash, and carrot into rounds, or use a vegetable cutter to cut the vegetables into flower or other shapes. Lightly steam over boiling water until al dente (do not overcook). Top with dill, oil, and lemon juice. Season with sea salt and freshly ground black pepper, and serve immediately.
See step-by-step photos of this dish!
Spring Steamer
April showers do spring May flowers.
—Thomas Tusser
