Oh my, It's been a long hard winter this year, hasn't it?  I had a mean case of cabin fever this year.  But it's here, a reluctant spring has arrived, bringing forth the the tender green tips of the daffodils and tulips in my yard and the return of morning birdsong.  And though the mornings are still dark when I wake I feel greater enthusiasm to get out of bed because the daylight ahead is longer.
After all those months of heavy clothes and heavy foods, It's time to peel away the layers and lighten up- both our wardrobe and our diet.  Spring is a time of renewal and regeneration and according to Chinese medicine, the season that corresponds with the liver, our body's chief detoxifier.
The following is a delicious green juice recipe that alkalizes the body and with the help of dandelion greens helps support healthy liver function.  It's always best if you can use well rinsed organic produce.  Dandelion greens can usually be found at the East End Food Co-op or Whole Foods.

1/2 Bunch of dandelion greens
A hearty handful of spinach or kale
4 stalks of celery
4 big carrots
1 green apple
1/2 peeled lemon
A small chunk of ginger

Start by juicing the greens and save the apple for last to push everything through.
Enjoy this blend few times a week for up to a month to support a gentle liver cleanse.
Happy Spring!