kale slawSpring is the perfect time to focus on liver cleansing foods and detoxification after hibernating during the winter months. According to Chinese medicine spring is associated with the functions of the liver – spreading Qi (energy) smoothly throughout the body, storing and releasing blood as needed to the muscles and tendons in increased physical activity, as well as for the purposes of menstruation.

During the spring, when most people begin to spend more time outside, and generally increase their levels of physical activity, the liver can benefit from additional support in order to optimize its functions. Foods such as dark leafy greens, beets, and small amounts of citrus and olive oil help to move liver Qi. Raw and sprouted foods mirror the renewal happening in the external environment.

“The supernatural forces of spring create Wind in heaven and wood upon the Earth. Within the body they create the liver and the tendons; they create the green color… and give the voice the ability to make a shouting sound… they create the eyes, the sour flavor, and the emotion anger.”
– translated from the Yellow Emperor’s Inner Classic (Huang Di Nei Jing)

This recipe for kale and apple slaw is a good salad for spring time, incorporating raw leafy greens with sour and sweet flavours.

1 bunch of kale
1-2 apples (I used local, organic Gala & Macintosh but any variety will do)

3 tbsp apple cider vinegar
2 tbsp raw honey
2 tsp Dijon mustard
3 tbsp extra virgin olive oil
salt & pepper to taste

Wash kale well. Cut out and discard tough kale stems. Stack leaves and cut into 1/4 inch ribbons. Core apples and cut into matchsticks. Whisk together all ingredients for the dressing. Toss kale, apple, and dressing together in a large bowl. Allow slaw to sit at room temperature for 15 minutes or up to 1 day in the fridge before serving.