March is that in-between month when the earth is coming out of winter but not quite into spring yet. By this time of the year, I’m pretty fed up (no pun intended) with heavy winter meals and bundling up so I start thinking about what I can do around he house to I chase the winter blahs away.
While I wait for things to warm up outside, I set a course of action by spring cleaning my kitchen. Plus, once the kitchen is relieved of its clutter, it feels refreshed, renewed and ready to tackle another season’s worth of meals. There is another terrific side effect to this project; I often notice that as I’m cleaning, I work through the daily grind of stress and other golden nuggets rolling around in my mind. When I’m finished I am more energized as well.
Start with the basics
So, where to start? First, there’s all the physical cleaning. I start by going through the refrigerator and pantry and tossing out anything that is buried in the corners, nooks and crannies. You know those furry things that can collect in the fridge or half empty boxes of pasta that have been left partially open during the last several months. Anything past its expiration date is good to go. My refrigerator door often holds condiments that are older than dirt so those get tossed too. Depending on how often I use the tings I threw out, I add them to the week’s grocery list.
Next, I wipe down the surfaces inside and out. Use your favorite cleaning items. I usually use non-scented cleaners for areas that hold food or utensils. I also wipe down the insides of cabinets and bottoms of drawers. The hood over the stove is another spot to really get at. For a great non-toxic, non-abrasive cleanser try a combination of dishwashing liquid and baking soda. Mix into a sandy paste and use it to scrub the greasy sticky surfaces. By the time I’m done, the kitchen is gleaming and the energy within it feels much lighter.
Releasing energy
Here is some food for thought for the last piece of the spring cleaning: as you work through your kitchen, think about the energy you are releasing and the energy you want to put back into it. I think about releasing the stale winter energy and adding fresh clean oxygen and sunshine back in. The kitchen (besides the bedroom and bathroom), is one of the most important rooms in your home, because that is where you keep all the necessary parts of feeding (whether you cook or not) your body and mind.
If cleaning is not something you look forward to or it seems daunting, try approaching it in steps. Do a little whenever possible. Or if you have kids, see if there’s a task you can give them (without creating too much work for yourself!) to help out. They will also learn the importance of the kitchen and an appreciation for what the kitchen is about!
Wrap up with a hearty recipe
Of course, this column is not complete without a recipe, right? Here is a recipe for a hearty veggie soup. It is simple and can be made any time of the year because you can use fresh or frozen veggies. I use it to help me chase the winter blues away because it reminds me of the wonderful produce that is coming during spring and summer.
The other reason I like it so much is because it is a lighter departure from all the heavy winter fare we usually eat this time of year. You can also make a double batch and put the extra in smaller containers in the freezer. Feel free to replace any of the vegetables with others depending on what you prefer. Best of all, you can enjoy eating a healthy soup you have prepared for yourself! Food and energy for your mind and body!
Hearty Veggie Soup
2 Tbsp olive oil
2 cloves garlic, minced
1 small yellow onion finely chopped
2 small yellow squash
2 carrots, sliced small
4 cups organic veggie broth
1 14.5 oz. can diced organic tomatoes, undrained
1 14.5 oz. can organic beans, drained and rinsed: use your favorite!
1 cup finely chopped spinach
1 cup frozen corn
1 cup frozen green beans coarsely chopped
1 tsp dried thyme
1 tsp dried oregano
Garnishes: shredded cheddar cheese, crumbled goat cheese, feta cheese or some freshly grated parmesan. Salt and pepper to taste
1. In a medium soup pot, heat olive oil for 1-2 minutes on medium heat. Add onion and sauté for about 3 minutes.
2. Add yellow squash or zucchini and sauté for another 4-5 minutes.
3. Add veggie broth, tomatoes, beans, thyme, and oregano and let simmer for about 10 minutes.
4. Add spinach and corn and simmer for another 6-7 minutes.
5. Once spinach and corn are heated through, add salt and pepper to taste.
Serve with homemade corn bread or your favorite type of bread or toast.
Lola Kern is dedicating her life to helping others re-empower and heal their relationship with food as she did for herself in the last several years. She developed her own weight loss plan that included nutritious recipes and a fitness program. She lost 85 lbs. during the course of two years and has successfully maintained a healthy weight since.
Lola is a certified Internal Energy Plus™ consultant and has also earned her first level black belt in the Chinese martial art system of Kang-Nei-Chin Gung-Fu. As a certified IEP™ Consultant, Lola focuses on helping others overcome their food and body image challenges and subsequently re-empower and heal their relationship with food. To contact Lola directly, email her at harmonyiep@comcast.net or sign up for the Internal Energy Plus Yahoo Group http://health.groups.yahoo.com/group/INTERNAL_ENERGY_PLUS/.
