My 3 Favorite Springtime Recipes

Have you ever noticed all the advertisements in the springtime for cleanses, detoxes, and juice fasts?  It is no coincidence that as the trees and flowers are renewing themselves, our bodies are wanting to do the same.  As I often say, spring is the perfect time to get out of the way, and to let your beautiful body do what it wants to do:  cleanse and renew.  

That doesn't mean you have to do ANYthing drastic!  Just add in some spring foods and naturally crowd out the things that gum up the works (ie, sugar, dairy, fried foods, gluten).  You could add in some dandelion tea at some point throughout the day, with or without a teaspoon of raw honey.  Or you could simply add roasted asparagus to what you were already planning for dinner (rinse asparagus, break off ends, drizzle with olive oil and season with Celtic salt and fresh pepper, and bake at 350º F for 6-7 minutes).

Or you could start with one of my 3 favorite springtime recipes and see how you feel.  You just may be inspired to keep on adding in...

Each of these recipes is simple to prepare, requires no crazy ingredients, and is DEEElicious.  If you like these, check out the rest of the recipes on this site, as well as my cookbook, The Healthy Kitchen 101.  Enjoy and happy spring!

1. Pea Potato Arugula Soup

3 1/2 cups frozen peas
8 oz. potatoes, chopped into bite-sized pieces
1 onion, chopped
2 garlic cloves, minced
2 tsp. fresh thyme, chopped
3-4 tbsp extra virgin olive oil
4 cups vegetable stock
3 cups fresh arugula
juice of 1 lemon
Celtic sea salt and freshly-ground black pepper

Heat 3 tbsp oil in a saucepan over med-low heat and add onion, garlic and thyme.  Cook until onion is translucent and add potatoes to cook for an additional 5 minutes.  Stir in peas, stock and 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, then reduce and simmer, covered, for 20 minutes.  Place arugula and lemon juice in a blender or food processor and add cooked soup.  Process until smooth.  Serve with a drizzle of olive oil and Celtic salt and black pepper to taste.

2. Raw Asparagus Salad

2 bunches asparagus, chopped into small pieces        
Celtic sea salt
1/2 red onion, diced                        
freshly ground pepper
3 oz. goat cheese, cut into small pieces                
1/4 cup or more olive oil
1 packed cup baby spinach, finely chopped            
1/8 cup balsamic vinegar
optional:  pitted oil-cured black olives, finely chopped

Mix all ingredients thoroughly, saving goat cheese for last and then only mixing gently.  Serve at room temperature.

3. Spring Quinoa Salad

1 cup quinoa                        
1/2 pound medium asparagus
1 cup peas                        
1 can Eden adzuki beans
2 tablespoons plus 2 teaspoons lemon juice    
Celtic sea salt
freshly ground black pepper  
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced basil leaves            
1 tablespoon grated lemon zest
2 tablespoons chopped flat-leaf Italian parsley    
1/4 cup fresh imported Pecorino Romano cheese (optional)
Bring a large pot of salted water to a boil. Add quinoa, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally, until the quinoa is just barely done, about 15-20 minutes. It will continue to cook as it cools. Drain well and spread it out on a tray to cool quickly.

Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.

Put the lemon juice in a small bowl. Season with Celtic salt and pepper. Gradually whisk in the olive oil.  In a large bowl, combine the cooled quinoa, asparagus, peas, beans, basil, parsley and cheese, if using. Toss to blend. Pour the dressing over the salad and toss gently. Taste and adjust seasoning.




Jennifer Kellyblock 2