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| In March, I like to transition the way I eat, from heavier, warm soups, stews and heat building foods to lighter fare, whether it is spring vegetable soups, fish stews, and lots of greens for what I symbolically think of as an “internal spring cleaning.” |
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By the time March arrives, I am ready for spring. Weary of the cold, snow, slush, boots, coats, gloves, I long for spring and the “lightness” that it brings. Longer days, lighter clothing, there’s a “spring” in my step as I see the potential of the latent flowers, breaking through the earth.
March is an odd month, as it is neither winter nor spring. March can be cold and snowy, windy, and there might be a day when the temperature surpasses 60 degrees, and I am teased into thinking spring is here, only to wake up to the cold again on the next day. On March 1, I traditionally cut forsythia branches from our yard and bring them into the house to force bloom. In about three weeks, these branches burst forth with the beautiful yellow flowers, which provide hope that spring will be here soon.
In March, I like to transition the way I eat, from heavier, warm soups, stews and heat building foods to lighter fare, whether it is spring vegetable soups, fish stews, and lots of greens for what I symbolically think of as an “internal spring cleaning.” I reassess my vitamin routine, making sure I am taking the essentials and that I haven’t gotten “vitamin complacent.” I usually add in Live Cell O during the month as well as Quercetin for early seasonal allergy support.
My daily meditations focus on the color green as well as the image of a beautiful bud preparing to blossom. I look at areas of my life where there is latent potential that has been dormant, and I try to cultivate that area to tease out the idea just as I would tend the early spring flowers. As an inveterate list-maker, I make a list of things I’d like to do in the spring, whether it’s about our home, our family, my personal goals, the business...whatever it is that comes up. I find by having the list, it keeps me focused and much more able to accomplish what I’d like to.
And my special March treat, being half Irish, is the secret McLoughlin Irish Soda bread that my mom and my aunts used to make on St. Patrick’s Day. It is delicious, and I’ve adjusted the recipe to use spelt flour.
The McLoughlin Family Irish Soda Bread Recipe (Courtesy of Aunt Peg!)
Ingredients:
- 4 cups of spelt flour (or flour of your choice)
- 4T baking powder
- 1tsp salt
- 2T caraway seeds (optional)
- ½ cup organic, raw sugar
- 2T ghee
- 1 cup raisins (soaked in water) (or dried fruit of your choice)
- 3 eggs, slightly whisked
- 1 ½ organic, low fat buttermilk (or liquid appropriate for your type)
Directions:
- Preheat oven 350 degrees
- Whisk buttermilk, ghee, and eggs together.
- Drain raisins and add to the flour mixture to coat thoroughly. Add liquids, and mix well with a wooden spoon.
- Pour into a round, greased and floured pan.
- Bake 30-45 minutes.
Enjoy!
Martha |
