Spring Newsletter 2023

March, 2023

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Dear Friend,

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Winter is behind us and Spring in New England promises to be as glorious as ever. Daffodils are blooming in my garden and Redwing Blackbirds are returning to nearby marshlands.

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Spring also heralds new life and energy in my acupuncture practice. I am happily responding to new referrals. Please share my website with friends and family who could use help to be their best.

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https://www.margaretryding.com

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In Chinese medicine this is the season of the Wood Element. Our liver and gall bladder are the associated organs and they work tirelessly all year long to detoxify our body of harmful pollutants and toxins. Now is the right time for a spring cleanse and to benefit from enjoying dandelion greens, sprouts, scallions, and cruciferous vegetables. Spring is here!

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Time to throw open your windows and let flood in all the fresh air and new life.

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Margaret

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Here is a recipe that I like:

Spring Detox Salad

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Cauli Salad:
 1 14-ounce can chickpeas, drained and rinsed
 chili powder, salt, and pepper
 1 head cauliflower, cut into florets
 1 apple, sliced thin
 1 shallot, sliced thin
 a handful of parsley and mint, chopped

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Dressing:
 2 tablespoons grainy mustard

 2 tablespoons honey
 1/4 cup olive oil
 1/4 cup water
 Juice and zest of one lime
 Salt and pepper, to taste

INSTRUCTIONS
1. Chickpeas: Preheat oven to 400 degrees. Place chickpeas on a baking sheet
lined with parchment. Drizzle with olive oil and sprinkle with chili powder, salt,
and pepper to taste. Roast for 20-30 minutes until crispy and browned.
2. Cauliflower Prep: Working in batches, run the cauliflower florets through a food
processor until you get “rice” – it should take about 20-30 pulses.
3. Dressing: Shake up all the ingredients in a jar, or whisk together. Taste and
adjust.
4. Assembly: Toss everything together. That’s it!

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