Every spring for the past five years, right after completing my fresh birch sap cleanse (which sets the stage by detoxifying and remineralizing the body), I go green. Or rather, I eat green—only green—from breakfast to dinner, for a minimum of three days and up to seven (beyond that, it gets a bit boring). Asparagus, baby spinach, cucumber, fennel, kohlrabi… the market stalls finally overflow with options. Of course, I choose organic or sustainably grown produce, harvested within a limited radius. For me, this is both a commitment to environmental preservation and a way to support the men and women who work to feed us.

This ‘cleanse,’ which has nothing to do with fasting or dieting, is a way to load up on chlorophyll and maintain a healthy acid-base balance in the body—just what’s needed to support the vitality that is undoubtedly emerging. It also provides an opportunity to listen to the body in a new way, to reassess what we believe about its needs, and to observe how we react when we change our eating habits. It’s a true encounter with another side of ourselves. It can be challenging, but also deeply rewarding.

n Traditional Chinese Medicine, the liver is closely connected to spring, and the muscles are nourished by the energy of this vital organ. Choosing gentle movements that stretch the body—just as the season encourages plants to grow upward—is the best approach.

With arms alongside the body and legs spread twice the width of the pelvis, turn the right foot outward while raising the left arm above the head. Shift the pelvis to the left, then tilt the torso to the right from the hips, stretching the inner side of the right leg (where the liver meridian runs) and the left flank. Hold the position for a few breaths before releasing on an exhale. Realign the spine before repeating on the other side.

In Chinese tradition, spring is associated with feelings of frustration, impatience, irritation, and even anger. It’s always interesting to notice this as the warmer days return, bringing with them a strong urge to take action at all costs.

To release the tension that comes with these emotions (and move forward), stand with your feet hip-width apart and knees slightly bent. Shake your arms downward for 1 to 2 minutes, then continue with your arms parallel to the ground for another 1 to 2 minutes, and finally raise them above your head for the last 1 to 2 minutes. Inhale through the nose and exhale through the mouth.

his ultra-creamy velouté can be enjoyed at breakfast or lunch, providing a boost of vitamins, fiber, and nutrients, as the vegetables are only lightly cooked in the broth.

½ avocado

½ Noa cucumber

40g fresh baby spinach

A handful of fresh coriander leaves

½ lime

60ml almond cooking cream

100ml water

½ tsp vegetable broth (Rapunzel gluten-free)

Fennel seeds, coriander seeds, and green pepper (ground in a pepper mill)

A few pink peppercorns

A few sprigs of dill

1 slice of sourdough bread

1 tbsp Labneh or fresh sheep’s cheese

1 tbsp alfalfa sprouts

Place the avocado flesh, peeled and deseeded ½ cucumber, coriander leaves, and finally the baby spinach into a blender bowl.

In a saucepan, heat the water with vegetable broth and almond milk, but do not bring it to a boil. Pour the warm liquid over the vegetables and let sit for 5 minutes to allow the spinach to “cook.” Blend until smooth and creamy. Add a squeeze of lime juice.

Pour into a bowl, crush a few pink peppercorns, sprinkle with dill sprigs, and grind some seeds on top. Serve with a slice of toasted sourdough bread topped with Labneh or fresh sheep’s cheese, seasoned with freshly ground pepper, olive oil, and decorated with alfalfa sprouts.