tidbits about April..

Did you know April, the fourth month of the calender year, means "to open", because it is the month the earth opens to produce new gifts. We can see it it the buds, the daffodils, the crocuses...etc in the North East. It is also a time when our body goes through its own renewel, sloughing off old skin cells, rejuvenating body functions, organs, and processes. To shake off the slough of Winter-think new, rebirth..choose a new attitude..Maybe you want to choose one of these reviving tips...renew and declutter your space. I am doing this by going through the kids room and sorting through old books and donating them to schools, and the libraries. Old clothes tried on and donated. I am going through my clothes and donating them as well. Donating old magazines to doctor offices...Renew your herbal pantry-smell old herbs and spices if there is no smell sprinkle it outside to compost. Renew your skin-use a loofah and rub in circular movements to rub off old man winter. You can also use a yogurt facial , or body exfoliation. just leave on for a few minutes and let it do its magic, then rinse off for a renewed appearance. Renew your body by walking every day that weather permits-it invigorates your mind, your soul, and your body. Renew your mind-"Remember the world rearranges itself to accommodate your picture of reality" I'ts all attitude baby! If you want a good day-think and act from good thoughts-if you want a bad day...well you figure that one out...choose beauty!! Here is a renewel recipe to invigorate your body, mind, and appearance.
Known as the French Spring Tonic Soup
It cleanses the system, reinvigorates it, and helps things along as they say....
Here is the recipe
1 tsp olive oil
2 leeks
3 cups vegetable or chicken stock-your choice
2 cups spinach
2 cups watercress leaves
1 cup brocolli florets
4 scallions
pinch of sea salt
saute leeks in olive oil, add the rest of the veggies, add stock, and boil until mushy. Cool, then puree in a blender. And whala-Green soup-even looks healthy!
Here my blender with the green soup. I'll show you another shot for dinner! Keeps about a week.