We are in transition now between Winter and Spring. I know that it is technically already Spring, but weather-wise, we are going between warm and cool, off and on, and it is hard to gauge our bodies. I know that amongst my family and friends many people are getting colds, and some are just feeling the need for some rest from work.
I wanted to share my favorite meal these days, because it has helped me stay healthy through this seasonal transition. I have been combining elements of Winter and Spring foods, which have helped balance me out. I cook some dried wakame by boiling it in water (reserve the cooking water, as it is full of healthy minerals). While the wakame is boiling, I throw a peeled and chopped carrot into the pot. I don't care if the carrot cooks all the way through, but I do not want it raw. Then I drain the wakame and carrot, and mix them together with sprouted chickpeas (any sprouted beans will work), and sometimes some fresh greens. The sea vegetables and carrots are Winter foods, and more grounding. The sprouts and greens are more lively Spring foods. I dress everything simply with rice wine vinegar, white wine vinegar, or lemon juice, and a touch of olive oil (optional). I top it with some sliced avocado and eat it with whole grain bread. This is a delicious, healthy, energy-boosting meal. I am convinced that eating the seaweed has helped my body stay healthy, despite the weather transitions. You can find wakame at asian groceries, health food stores, and organic supermarkets.