The Seasons, Elements and Food 🥘🥗

Moving from Winter which is associated with the Water element (Kidney and Bladder, dark and salty foods, black beans, miso) to Spring, associated with the Wood element (Liver and Gallbladder, green-ness, green shoots and sourish taste), I combine these foods which seem to complement each other energetically and in texture: the beans are soft and mellow and the greens are crunchy and feel ready to bounce.