Good, green things come in threes. Following an unusually cold and frosty winter, we look forward to springtime and all it brings. The spring solstice occurs on the third week of the third month of our calendar year. In addition to spring, this year we recognize celebrations including St. Patrick’s Day and Mardi Gras. Plants symbolic of these holy days appear in nature and are represented in groupings of threes such as the three-leafed clover, and what is known as the “holy trinity” in Cajun cooking.
Celery, onion, and green pepper are traditional spring vegetables available in the Southern climate where Mardi Gras is observed. White salt, black pepper and cayenne are the three customary spices enhancing traditional dishes. These indigenous foods provide continuous fortification of our bodies during the last vestiges of winter while simultaneously cleansing our systems in preparation for summer. The green goodness offered by the clover trefoil is a nutritionally rich and abundant resource for cows and pasture animals. The high water content cellulose construct of onion celery and bell peppers are necessary for flushing and rehydration. This action contributes to reduced atherosclerotic inflammation, beneficial for continued cardiovascular health. Chlorophyll from fresh greens chelate heavy metals and toxins from vessels, helping restore flexibility and healthy blood flow. Channel your spring with three green things and nourish your mind, body and spirit.