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Spring is the Season for Renewal and Rebirth

By Laurie Richardone


What a magical season Spring is, when the Sun returns and nature stirs with the birth of new life.

We rush to meet her with clean windows, uncluttered closets, and planted gardens because the ritual Spring clean feels good. To take care of your home, your family, your pets feels good. And to keep that pep in your step it’s equally important to pay attention to yourself… Just a bit of self care goes a long way. Personal wellness practices are too often viewed as indulgent, time consuming or expensive. It becomes easy to skip over the importance of taking care of ourselves. Of course, life can get busy, and perhaps you are juggling a ca­reer, motherhood, a home. I believe that to care for others, one must also care for themselves.

To stay strong, healthy, and energetic is our obligation to ourselves. This change of season marks a time for all living things to experience renewal. This includes us… With an optimistic slant in our thoughts as a daily ritual, we can experience the day anew. Rituals keep us grounded, focused and purposeful. One of my favorites is a visit to the tailgate farmers market on Saturdays. It makes me happy to know that pretty much anything growing during our glorious Blue Ridge Spring is going to be ben­eficial to my body. And how fortunate we are to have one of the best farmers markets in the country. So, head over to your local farmer’s market in the weeks and months to come, and enjoy all the Vernal goodness mother nature has to offer.

Come Saturday with the kids. Take them on a fabulous field trip, where they will learn where their food comes from, and how it is grown; Right in our own backyard… To your continued good health… Celebrate Spring with my recipe for souped Sugar Snap Peas.

Delicious in A Gluten Free World ~ Soup of Sugar Snap Peas


Five ingredient soup, that tastes like spring. Think of shelling the peas as a meditation. The reward is a bright delicious soup that takes less than 10 minutes. I like to serve this chilled. Warm is delicious too. Snap peas have vitamin C, vitamin K and fiber. Serves 4 2 lbs of sugar snap peas, shelled 1 small spring onion, minced 1 tsp. salt, to taste 1 1/2 -2 cups of vegetable stock 1 tbsp. lemon juice, fresh extra virgin olive oil, to drizzle 2 oz aged goat cheese, crumbled, optional heavily salted water for boiling, 2 tbsp. Taste. Shell peas, which you can do 1-2 days in advance. Store in refrigerator. Have a pot of rapidly boiling heavily salted water. Drop peas in pot and continue to keep boil vigorously. Set timer for 5 minutes. take out if tender, with a strainer. Pour peas into an ice bath to cool. Strain peas and pour into blender or food processor. Add some stock, start with 1 1/2 cup. Add salt, and minced onion. Blend. If too thick, add more stock. Taste for seasoning. Add lemon juice, taste again. Set 4 small white bowls, and pour soup in each. In center of bowl, add crumbled goat cheese. Drizzle with olive oil. Garnish with fresh parsley or dill. Cooks Note: You can use frozen organic peas. Continue with recipe. You might need a bit more stock.



LaurieRichardone.com info@LaurieRichardone.com 505-577-6088 cell

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