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