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It is reccomended at this time of the year the expansive, rising quality of sweet and pungent-flavoured foofs. For this effect one can use a little concentrated sweetener with pungent herbs, such as honey/mint tea. The pungent cooling herbs-basil, fennel, marjoram, rosemary, caraway, dill, bay leaf-are desirable at this time.

Most of the complex carbohydrates such as grains, legumes and seeds have a primary sweet flavour which increases with spouting. Young beets, carrots and other  starchy vegetables, thinned from the spring garden, provide a refreshing sweet flavour.

Food preparation becomes easier in the spring. Raw and sprouted foods can be emphasized. In Ayurveda thought, they encourage quickness, rapid movement and outward activity in general. They are also cleansing and cooling.

In the spring, food is best cooked for a shorted time but at higher temperatures; in this way the food is not as thoroughly cooked, especially the inner part. If oils are used in spring cooking, a quick-temperature sauté method is appropriate. When cooking with water, light steaming or minimal simmering is ideal.

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