Spring Recipe

Spring Recipes

Spring in the Chinese scheme of things is the season of growth and activity. It is a particularly important time for the young who are in the Spring period of the life cycle. In Spring, according to the Taoist five element theory, the wood element is in ascendancy so it is no surprise that green is the colour associated with the season. Sour is the flavour which enters and nourishes wood.

Chinese dietary therapy recommends that the following should be eaten in Spring:
Plenty of leafy green vegetables and ones that branch upwards such as broccoli and asparagus.

Liberal supplies of garlic to help fight the bacteria, which was traditionally more of a risk at this time of great activity and movement.

A variety of sour seasonings such as lemon juice, vinegar and tamarind and sour ingredients such as tomatoes, olives and aduki beans.

Small amounts of sweet or bland ‘tonic’ foods such as red meats and eggs - especially important for the young.

But as always in the Chinese diet as range of flavours is needed for a truly balanced meal.

Most of the ingredients in the spring recipe selection are readily available but the way that they are combined and seasoned transforms them into tempting dishes which should appeal to old and young alike.