{"id":1823,"date":"2011-04-16T20:40:41","date_gmt":"2011-04-17T00:40:41","guid":{"rendered":"http:\/\/yang-sheng.com\/?p=1823"},"modified":"2012-01-06T10:11:15","modified_gmt":"2012-01-06T15:11:15","slug":"springtime-soup","status":"publish","type":"post","link":"https:\/\/yang-sheng.com\/?p=1823","title":{"rendered":"Eats Shoots and Leaves Springtime Soup"},"content":{"rendered":"

Eats Shoots and Leaves Springtime Soup<\/strong><\/h2>\n

<\/strong><\/p>\n

By Yuan Wang, Warren Sheir, and Mika Ono<\/strong><\/p>\n

\"\"<\/a>While those of you on the East Coast are still digging out from the last snow storm, here in sunny California signs of spring have already arrived. The first flowers have opened and fresh new growth can be spotted on many of the plants.<\/p>\n

As we discuss in our book, Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life<\/em> (Da Capo Lifelong Books), according to traditional Chinese medicine we are intimately connected to our natural environment and the body’s dietary needs change according to the season.<\/p>\n

In the spring, this tradition advises us to support the natural tendencies of our bodies for growth and renewal. Expressed in the language of traditional Chinese medicine, we need to strengthen the Liver and its regulation of qi. Aligning ourselves with our environment helps us to maintain health and avoid illness.<\/p>\n

Good spring foods are often harvested in this season and tend to be pungent, sprouting, and sweet. These include onions, leeks, Chinese yam, wheat, cilantro, mushrooms, sprouts, and spinach and other leafy green vegetables.<\/p>\n

Here is a soup to embrace the springtime\u2014whenever it arrives in your part of the world.<\/p>\n

EATS SHOOTS AND LEAVES SOUP<\/strong><\/p>\n

Makes 4 to 6 servings. (Thanks to grammar maven Lynne Truss for inspiring this soup\u2019s name.)<\/p>\n

Ingredients<\/strong><\/p>\n