As we move towards the sweet delight of spring equinox, the chickadees are crowding into our crab apple tree, looking for berries. Despite the cold nights, sunshine feels more potent than ever.

I am pausing to feel the awe that comes from looking up into the sky and feeling the expansive nature of consciousness.

Take a deep breath and bring brightness your next meal with this white fish dish.

Burdock and kelp cleanse and soothe the lymph and skin while promoting liver rejuvenation to prepare for the warmer months ahead.

Vegetable Ragout with White Fish

You will need:

• 2 large yellow onions

• 1/2 inch ginger root, chopped

• 1 inch burdock, peeled and chopped

• 1 bunch kale or collards, chopped

• 2 handfuls kelp

• 2 tablespoons coconut oil

• 2 tablespoons lime or lemon juice

• 1 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1/2 teaspoon cumin seed powder

• 1/4½teaspoon garam masala

• Salt to taste

• 1 pound Atlantic cod or haddock

Chop onions.

Heat coconut oil in large skillet.

Add the spices, stir and sauté on low heat for 2 minutes.

Add onions, stir, and raise heat to high for 2 minutes.

Add lime juice, cover and reduce heat to low. Simmer for 10 minutes.

Peel and chop burdock. Add to skillet.

Chop greens and ginger. Add to skillet. Add water if onions are sticking to the bottom.

Add ½ cup water, kelp and white fish. Cover and cook for 1/2 hour more.

Enjoy!