March is a messy month. Between the weather and the time change our natural rhythms can be shot to bits. When your clock jumps forward it affects your daily circadian rhythms and hormone cycle for roughly a week, creating a feeling of lethargy. Potentially worsening your sleep and lowering your immune function. You can feel groggy and jet-lagged. Minus the thrill of air travel. In our house it’s called the “freakin’ time change”.
March takes its name from Mars, the Roman god of war. It’s a blustery month with a burst of Spring one day and dashing your spirits with 3 feet of snow the next. And then come the winds. The winds in March that can pick-up a Volkswagen.
Spring officially starts in March, what a mind game. Just the word ‘March’ implies that it troops in and takes over.
When you’re around too much masculine energy, it’s harder to remember what we know to be true.
Un-ease sets in. This see-saw month with its mixed messages creates low level stress. Low level stress makes us tired. And when were tired and stressed we’re prone to eat foods that cause us harm. When really what we are craving is grounding. A safe place to wait out the storm…..in the harbor.
March is not a month to make big decisions. No time to make big life defining plans. And no, no, no time to beat your self up with shame. What we truly need is go-to foods that will keep us out of trouble. Long hot baths, fuzzy slippers, a good book and warm bowls of soup.
My go-to food when the seas get choppy is Sweet Potato Miso Soup.
Live unpasteurized miso has no relationship to the side bowl of miso soup you get in an Asian restaurant. Probiotic rich miso is a salty, high protein fermented paste, high in B vitamins and friendly cultures. It contains all eight essential amino acids, helps detoxify the body and eliminate free radicals….it alkalizes the bloodstream and helps remove heavy metals. To keep all the nutrients and benefits intact means not exposing it to high heat.
OUR MANY MIRACLES SWEET POTATO MISO SOUP
2 cups filtered water
1 tablespoon raw unpasteurized white miso*
½ cup cooked sweet potato
1-2 cloves fresh garlic pressed
½ cube Rapunzel Vegan Bouillon
1 tablespoon fresh lemon juice
*We like Cold Mountain Mellow White GMO Free Miso (you can find it in many Asian stores or your Health food market in the fridge department).
ONE: add water, bouillon, miso, cooked sweet potato, lemon, miso and garlic to a high powered blender. Blend on high until everything is well incorporated.
TWO:If your working with a Vitamix you can keep blending until the soup gets warm. If your working in a standard blender you can add the soup mixture to a pan with a kitchen thermometer and heat to no more than 118 degrees.
THREE: Take the ‘heated’ soup and pour it into a bowl you have warmed under hot water. Sprinkle bits of green onion, grated daikon radish, red pepper, or parsley on top, and maybe some dulse flakes for trace minerals. Repeat daily throughout the month of March and wait patiently for April when the coast is clear and the world opens up to your wonderful big ideas.
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