Supporting your body naturally with Naturopathy and Functional Medicine
There’s something magical about Spring. The days get longer, the air is lighter, and everything around us begins to bloom. In the world of Naturopathy and Functional Medicine, Spring is more than just a season - it’s a vital opportunity for renewal and transformation. Just as nature bursts into life, so too can we.
If you’ve ever planted a seed, you’ll know timing is everything. Too soon, and the frost may bite. Too late, and it won’t thrive. Nature follows a rhythm - and when we tune in, we can find the same balance and energy in ourselves.
Spring & the Liver: Time to Cleanse, Rebalance and Reignite
In Traditional Chinese Medicine and Functional approaches to health, Spring is the season of the Liver and Gallbladder; key organs responsible for detoxification, emotional regulation, and the smooth flow of energy (or "Qi") throughout the body. In today’s world, with its constant demands and digital overload, our liver often bears the brunt. Fatigue, irritability, digestive complaints and hormonal imbalances? The liver may be quietly calling for support.
Naturopathy offers a seasonal approach to health - nourishing the body with what it truly needs, right when it needs it. Spring is the time to:
Lighten your diet with fresh, seasonal produce
Support detoxification pathways
Move more and release emotional stagnation
Here are some recipes which will let your meals become your medicine:
Spring Stir-fry with Lemon Tahini Drizzle
INGREDIENTS (SERVES 2)
* 100g fine green beans
* 1 courgette (sliced into ribbons or half moons)
* 1 red pepper (sliced)
* 2 spring onions (chopped)
* A handful of mange tout or sugar snap peas
* 1 clove garlic (crushed)
* 1 tsp grated fresh ginger
* 1 tbsp sesame oil or olive oil
* A squeeze of fresh lemon juice
* 1 tbsp tahini
* 1 tbsp tamari (or soy sauce)
* Optional: ½ tsp apple cider vinegar
METHOD
1. Cook rice or quinoa according to the packet instructions.
2. Heat the oil in a large frying pan or wok. Add garlic and ginger, stir for 30 seconds.
3. Add the vegetables and stir-fry for 4–5 minutes until tender but still vibrant and crisp.
4. Meanwhile, whisk together lemon juice, tahini, tamari, and a splash of warm water to create a creamy drizzle. Add apple cider vinegar for a little zing if desired.
5. Serve the stir-fry over rice or quinoa, topped with the lemon-tahini drizzle and a sprinkle of seeds.
Spring Green Smoothie
INGREDIENTS
* 1 small cucumber (chopped)
* A handful of spinach or baby kale
* Juice of ½ a lemon
* 1 green apple (cored and sliced)
* A few sprigs of fresh mint
* 1 tsp grated ginger
* 1 tbsp whole flaxseed
* 250ml cold water or coconut water
* Ice cubes (optional)
METHOD
1. Add all ingredients to a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and enjoy in the morning sunlight.