Southern Fried Spirituality
Facebook Twitter Youtube Twitter Youtube
Come Back to Balance

Dear Energy Medicine Friends:

It is spring, and some of us are experiencing signs of accumulation and discharge from over-indulgence from winter disharmony…perhaps we have not been keeping in balance. We may be stuffy in our sinuses, experiencing break-outs in our skin, feeling sad or angry, our eyes may be itchy and red, and we may even be moody and grumpy and find it hard to fall asleep at the same time each night.

One sure way to come back to balance is to eat lightly for a few weeks. Eating warm and lightly cooked foods, always using only local and seasonal foods, is a sure way to feel better immediately.

Spring is liver/gallbladder time according to FIVE ELEMENT THEORY. This corresponds to balancing with sour foods. Eat more soft and leafy greens, served with lemon, ginger and parsley. Perhaps use lighter cooking styles – less pressure cooking and more parboiling. Of course, some of you who are beginning a healing diet can continue to cook with more pressure and heat (yang).

Eat miso to chelate heavy metals from the body. This is such an important food to eat daily.

Eat daikon radish to emulsify fats. A tablespoon, raw, in salads or grated into soups is all that is needed.

Sea vegetables are an excellent form of absorbable calcium. They strengthen bones and brains.

If you have bags under your eyes, your kidneys may be stressed. Take a salt bath every day for 30 days and use a strong skin brush first thing in the morning. E- mail me for salt bath instructions if you do not know about this incredible kidney strengthener!

What to Eat

Here are a few recipes to bring you back to balance….

BARLEY MUSHROOM SOUP (From Kristina Turner's "Self- Healing" Cookbook)

1 onion, diced
2 cloves garlic, minced
½ tsp. sesame oil
½ cup hulled barley
6-8 cups water
6" strip Kombu
2 dried shiitake mushrooms
1 carrot, diced
1 stalk celery and leaves, diced
1 bay leaf
½ tsp dill
1 cup shredded cabbage
2 T. + Barley Miso

This soup is exquisitely creamy and tasty if you make it a day ahead of time. At least make sure to soak the barley overnight. Oil the soup pot and sauté onions and garlic. Add water, barley, kombu and shiitake. Bring to a boil and simmer 45 minutes. Then add carrot, celery, bay leaf and dill. Simmer 30-40 minutes more, until barley is tender. Add cabbage and cook 15 minutes or more. Turn off heat, add miso, and serve garnished with parsley.

LEMON VINAIGRETTE (for Parboiled salad)

¼ cup lemon juice
2 tsp. brown rice vinegar
2-3 tsp. Nama Shoyu soy sauce
2 tsp sesame oil.
¼ cup water
½ tsp. thyme or marjoram
2 tsp. fresh minced parsley
½ tsp. natural mustard (optional)

Mix and serve. To parboil a salad, use radish, cut thin, spring onion, cut thin, broccoli cut in flowerettes, cauliflower, cut small. Place broccoli and cauliflower in boiling water for about 2-3 minutes until still crisp, then dip radish and spring onion in boiling water for just a few seconds. Place each vegetable, cooled, on a bed of crisp romaine lettuce. Drizzle with lemon vinaigrette.


Love, Gopita

All contents copyright Gopita Katharine Manning, 2006-2018.