Spring has sprung! The flowered trees finally blossomed here in Metro Detroit over the last week, and it’s magical! Seriously, I know that sounds cheesy, but I find flowering trees so beautiful and enchanting. Energy-shifting, on the cusp of powerful, wonderful change. Late spring, people – a powerful time! That full moon in Scorpio last week – it’s bringing some seriously powerful manifestations with it, I can just feel it!
OK, now that I’ve waxed all poetic and hippie-like, it’s time to get down to the practical nuts-and-bolts of why I am here: to relay a healthful veggie stir-fry recipe that will help to cleanse our bodies from all that rich winter comfort food we’ve been eating for months.
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I’m OBSESSED with this white bean and bacon soup. Seriously. I’ve made it twice over the last several weeks and plan to make it a third time this weekend. It’s so good!
At the risk of sounding too melodramatic, I must say, this soup has been a beacon of hope during these gray, chilly, rainy/snowy/sleety Michigan spring days, which are driving me half-insane at this point – and somehow making me miss winter, which at least doesn’t pretend to be something it isn’t.
Spring is supposed to be sunshine, blue skies, and flowering cherry trees – and jaunting about in cute new open-toed sandals with a fresh, pretty pedicure!
