The earth is moving ever so gently. There is an upward movement from the soil, where trees and flowers are beginning to bring forth the new fresh leaves and buds of Spring.

The time has come to shed our Winter coat and make way for the new growth of another Spring season. The gradual movement and stirring will bring forth the dreams and wishes that we have been contemplating through the winter. The element known to the spring season is wood. The organs associated with the spring season are the liver and gall bladder.

The flavor associated with spring is the sour flavor.

As we adjust our cooking styles from the longer cooking to the lighter styles we will assist in the release of proteins and fats stored in the liver during winter.

As we combine the flavors and cooking styles for the spring season the newness will unfold.

The grains associated with spring are double lobes of barley and wheat. These will nourish the lobes of the liver and gall bladder.

Short grain brown rice is best used when the coldness of winter is still making its presence felt. Legumes that make their way into the diet are lentils, green split peas.

The flavor of sour can be found in lemons, brown rice and barley vinegars, sauerkraut and sour pickles. The freshness of the sour flavor being more dominant in the meal enlivens our taste buds. The fresh new produce that appears in spring will bring out our own freshness. More greens, mustard greens, celery, sprouts, scallions and mugwort. Green mochi, made from sweet rice and mugwort is beneficial to cleanse the digestive tract.

Less oil sautéing and more water sautéing and boiling are to be introduced on the warmer days. For some it will be a time of fasting. The release of the liver energy will help create a lightness and freshness for the spring season. Depending on a person's condition a fast can be from 3-7 days.

This is a time of self-awareness and self-expression.