During this time of spring when sunlight and starlight are equal, find balance between the slow weight of winter and the quickening freshness of spring.

According to Traditional Chinese Five Element Theory, spring is the time of the liver and the wood element. By adding sour flavors to our daily meals, we adapt to the changing climate, prevent seasonal colds, aid digestion, soothe inflammation, and release the heaviness of winter.

Sour foods include: lemons, limes, oranges, apples, celery, garlic, leeks, mung beans, rye, teff, and fermented foods like sauerkraut. Add some sprouts as a garnish to your grains and use apple cider vinegar and olive oil as a condiment for braised greens.

Ginger 'pickles'

I recently learned this recipe from Dr. Vasant Lad at the Ayurvedic Institute in Albuquerque, NM. These spicy treats stimulate digestion and balance overall metabolism. You can make a jar of them and keep them in the fridge for 3 days. Enjoy one before each meal.

You will need:

• a thick piece of fresh ginger root

• Coarse salt

• 1 lime

Make ginger root slices as thin as possible with a sharp knife. Place them on a plate in one flat layer. Sprinkle them with rock salt. Cut open the lime

and squeeze it onto the ginger. Let the slices sit for 5 minutes or so before eating.

Spiced mung bean stew

You will need:

• 1 cup mung beans, soaked overnight

• 3 Tablespoons extra-virgin olive oil or coconut oil

• 2 large onions, diced 

• 5 stalks celery, diced

• 4 cloves garlic, minced 

• 1 inch fresh ginger root, minced

• 1/2 teaspoon each: ground coriander, ground cumin, salt

• 1 /4 teaspoon each: ground turmeric, paprika, black pepper, cardamom, and cinnamon

• 7 cups vegetable broth (make your own or choose a sugar-free, low-sodium variety)

• Juice of 1 lemon

• 3 Tablespoons chopped fresh parsley

• 2 Tablespoons chopped fresh cilantro 

Rinse the soaked mung beans.

In a medium-sized stock pot, bring the soaked mung beans to a boil, using four times as much water as beans. Cook for 45 minutes on medium-high heat, skimming foam as it rises to the top of the pot.

Meanwhile, heat the oil in a large, heavy-bottomed soup pot over medium-high heat. Add the onions and cook until tender, about 5 minutes. Add the celery, garlic, ginger, and powdered spices. Cook for another five minutes or so. 

Add the broth and heat to boiling. Reduce heat to simmer and cook for 30 minutes or so.

Once the beans are soft, place a fine mesh strainer over the sink and pour them through it. Rinse beans and add them to the soup pot.

Stir in the lemon juice, parsley, and cilantro, cover, and cook on high for 10 minutes. Serve hot with rice.