Today marks the last full moon before March 21st, the Spring Equinox. The earth is rife with purpose, ready to push up the myriad of seeds that will green our landscape for the season to come. Similarly, our bodies are ready to eat more green foods and move more to harmonize with the coming change of season. Mornings and evenings may feel chilly, but the sun shines longer each day and brings the warmth that heralds this season of renewal.

In my native Italy, the word for spring is 'primavera', meaning 'first truth'. May you find time to slow down as you eat, listen to your body's messages for nourishment, and savor the green flavors of the coming spring.

Here are some recipes to inspire your dietary transition from winter to spring.and to support the liver's natural renewal process.

Beet Sauce

You will need:

• 3 medium-sized red beets, sliced in half

• 2 tablespoons olive oil1 shallot, minced

• 1 tablespoon apple cider vinegar

• ½ cup water

• ½ teaspoon each: allspice and salt

• 1 teaspoon each: cinnamon, ginger, coriander

In a small pot, boil beets for approximately 20 minutes or until tender. Once done, drain them and set aside to cool.

In a small sauté pan, over low-medium heat sauté shallots in olive oil and add spices and salt. Once shallots look caramelized, set aside.

In a blender, combine beets, shallots, vinegar, and water. Blend until smooth.

Use as a topping for millet bread.

Millet Bread

You will need:

• 1 ½ cups millet

• 4 cups water

• 2 Tablespoons olive oil

• 1 teaspoon lemon juice

• ½ teaspoon sea salt

• 1 teaspoon dry thyme leaf

• ½ teaspoon coriander powder

Place millet in a cooking pot with water. Bring to a boil, then reduce to low heat. Simmer until millet begins to thicken (about 20 minutes). Stir well, as though cooking oatmeal.

Add all the other ingredients and stir well. Cook on low heat and keep stirring until millet thickens.

Preheat oven to 375 degrees. Pour millet into a baking dish and flatten it evenly. Bake it for 15 minutes.

Slice and eat as you would polenta. Let the millet cool before slicing it.

Add toppings! If spread out in a thin layer on a baking sheet, this also makes an excellent pizza crust.

Click this link for more spring recipes.