Holistic Food for Spring

Holistic Food for Spring

By Pete Nielson
Contributing Writer

Holistic foods emphasizes the use of foods as they appear in nature; without additives, dyes, enrichment’s or fortifiers. It uses food as medicine for the body that is aimed at healing and maintaining our physical, emotional, and spiritual health. The idea being that these unprocessed “live” foods contain life giving nutrition unparalleld by processed and cooked foods.

Natural foods are comprised of five elements: Water, Fire, Air, Space and Earth. These elements are essential to whole body health. Eating holistic foods is said to fortify the immune system, balance our bodies and minds, prevent illness and heal our bodies.

Cooking holistically means that you use natural and organic foods like fruits, veggies, whole grains and nuts, and fish as part of your basic diet. The foods are then routinely cooked with fresh herbs and spices, natural unrefined oils, and flavored with natural sweeteners.

This is a recipe that Juliet, a massage therapist from 5th element massage studio in downtown Fargo, gave me. This is a basic holistic Ayurvedic recipe for the spring season.

This breakfast is perfect for spring. Millet is a liver-clearing, high protein grain. Ginger is an amazing food-herb with an abundance of medicinal value, particularly anti-inflammatory properties. Any of these greens will give us the bitter taste which promotes healthy, regular digestion-a cornerstone of health and also are healing to the liver and the reproductive system. Traditionally in spring we would start the day with a cup of hot water with fresh lemon juice to stimulate digestion and would then follow with a breakfast like the one below. 

Millet and Greens Breakfast
Ingredients:
½ cup millet
1 cup water
3-4 leaves of kale, mustard or dandelion greens
1-inch piece of fresh ginger root

Method:
Toast the millet in a small pan over medium heat until it is lightly toasted. It will emit a pleasant nutty aroma. Add the water and bring to a low boil for 2-3 minutes. Peel the ginger and mince finely. Remove the tough central stem from the kale leaves and tear them into small bite-size pieces. Add the ginger and kale to the millet. Bring it down to a simmer and cook until the water is completely absorbed. If the millet is to dry (seems crunchy and hard) just add a little more water and cook for a few more minutes. Serve this warm right from the stove. A perfect accompaniment for this would be a cup of nettle-peppermint-rose petal tea with a spoonful of honey.

To find out more about Juliet and the Five Element: Yoga, Thai Massage & Ayurveda visit: http://www.fargo5element.com

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