A great choice for spring cleansing! These recipes are from Michele Wohlfarth’s forthcoming book, Eating With The Seasons, available later this year.

Watercress Salad

Serves 5

1 bunch fresh watercress (remove thicker stems)
2 handfuls arugula
1 Belgian endive, chopped
¼ lb mushrooms, wiped and sliced
1 cup mung bean sprouts
1 Tbsp chopped fresh parsley (or cilantro)
1 green onion, chopped Vinaigrette dressing
Dash of cayenne pepper (optional)
Feta cheese (optional)
1 avocado, peeled and chopped (optional)

Wash the watercress and tear into bite-sized pieces. Combine the watercress, arugula and endive. Add the mushrooms, bean sprouts, green onion and parsley. Pour a small amount of vinaigrette over the salad and mix. Top with Feta cheese and avocado slices, if desired.

Sautéed Greens in Olive Oil

½ bunch mustard greens
½ bunch kale
½ bunch dandelion greens (or any combination of your favorite greens)
2 Tbsp extra virgin olive oil
2 cloves minced garlic
1 onion, chopped (optional)
Fresh lemon juice, Umeboshi vinegar or Tamari sauce

Wash, remove stems and chop greens (can do this ahead and keep in a bag.) Steam in pan with about ¼ cup water for about 10 minutes, then set aside. Heat olive oil in skillet. Add onion, sauté for a few minutes, add garlic sauté for a few more minutes. Add greens and stir until all leaves are wilted, about 5 minutes. Sprinkle with lemon juice, Umeboshi vinegar or tamari. Add sesame seeds, sea salt and pepper, red pepper flakes, or your favorite condiments and serve.

Michelle C. Wohlfarth is an AADP-certified Nutrition and Wellness Coach and owner of The Healthy Living Kitchen… a wellness company. Contact her at 717-512-0077, [email protected] or HealthyLivingKitchenPA.com.