Spring can be a challenging season for anyone that suffers from allergies or hayfever. This was really true when I lived in Austin.  Many there lived in misery because of allergies to the Cedarwood Trees.  (they all wanted the trees cut down, I wanted Gary o come from Young Living and tap them for essential oils).

In Ayurveda, Spring is Kapha season, and kaphas tend to swing out of balance with excess moisture, allergies, and asthma.  Food choices can restore harmony and balance to the body.  This recipe combines ingredients that heal and support the immune system.

Miso is an enzyme rich, fermented  food that helps to boost the immune system with good bacteria, combating infection and removing toxins from the body.  Garlic is well known for it’s antiviral and antibacterial benefits making it an all natural super food.  Apple Cider Vinegar  is also rich in enzymes and can assist in reducing inflammation in the body, helping to calm allergies and sinus passages.

This is a simple, quick, and easy recipe, great on vegetables as well as salads.  You can adjust the ingredients to make it thicker or thinner.  Use it as a spread to add flavor to a wrap or sandwich, the possibilities are endless.

Depending on your dosha (mind/body type) you can add various herbs to promote healing of your health conditions.   For spring I recommended fresh grated Tumeric root, pepper.  (Kapha types should avoid salt as it will cause more moisture in the body).  Most Vata types can manage salt just fine.  For a sweeter version add a little Agave nectar.

this is a “raw” living foods recipe………who knew?   So simple to add raw foods to your daily meals.

Keep a fresh batch in your fridge and enjoy the outdoors this spring.

Garlic Miso Salad Dressing

Here’s a healthy, fun, budget conscious recipe
for the whole family.

Kale recipes aren’t normally on the top
of most parents lists when they’re looking
for vegetables the kids will like.

But I urge you to try this crispy kale.
It is really extraordinary.
The kale is roasted, not fried,
it becomes crispy and salty,
almost like potato chips.

This kale recipe is incredibly healthy, too.
It boasts a whopping 309% of the recommended
daily allowance of vitamin A, 201% vitamin C,
14% calcium, 10% iron, 3 grams of protein,
2 grams of fiber, and it only has 112 calories
and 1 gram of saturated fat per serving!
Ingredients:

6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt

Preparation:

Place a rack on the lowest shelf of your oven.
Preheat oven to 350 degrees F.

Spread kale out on a sturdy baking sheet.
Drizzle with olive oil and apple cider vinegar.
Toss to coat completely.

Place on the lowest rack of the oven
and bake for 10 minutes.

Remove from oven and stir so that kale
can get crispy all over.

Bake another 8 to 12 minutes or until
kale is crispy. It should be just lightly
browned and crispy to the touch.
If kale still bends, rather than crackles,
when you touch it, it isn’t done yet.
Return it to the oven. Turn down the heat
if it is getting too brown.
Continue cooking until crispy.
Remove from oven, and sprinkle with sea salt
and serve immediately.