As I travel home from full blown spring on the Gulf Coast to the emerging season in the Pacific Northwest, I am embraced by the rolling blocks in every shade of green. These subtle colors are the backdrop for drifts of flowers from ground, shrub and tree. My artwork reflects the colors of lilac, tulip, azalea, cherry and early rose as well as the healing power of my flower essences.
I am using flower essences, gently nudging their scent to make spring elixirs. These essences combined with stone elixirs from Pink Calcite, Pink Quartz, Rhodochrosite and Clear Quartz will open up the heart chakra to love of ourselves and others. This will call up the shedding of old boundaries and embrace new creativity, purpose and renewal.
The garden is full of spring tonics for the body. Spring onion, greens, peas and asparagus are the delicious tastes that will stimulate healthy energy so we can enjoy all the beauty outside. This Green Spring Salad can also be a meal with the addition of pasta.
Green Spring Salad
¼ lb of asparagus, cut into 2” pieces
¼ lb of green beans, cut into 2” pieces
1 cup frozen green peas or sugar peas, run frozen peas under cool water for one minute to defrost
½ cup green onion, chopped
1 T. toasted sesame seeds
1 head bibb lettuce, torn in small pieces
¼ cup fresh lemon juice
¾ cup olive oil
Salt and pepper
12 T. Toasted Sesame oil
4 T. Rice wine vinegar
Pinch of red pepper flakes
Prepare a large bowl with ice water. In a large pot of boiling water, blanch the green beans for 2 minutes, remove and blanch the asparagus for 2 minutes. If using sugar peas, blanch for 2 minutes or until bright green. After blanching, immerse each in the bowl of ice water. Drain and pat dry with paper towels. In a large bowl combine all the blanched vegetables with green onions and dressing. Refrigerate for 30 minutes before serving over lettuce. Sprinkle with sesame seeds.