October 3, 2023
wellness edit: embrace the renewal of spring
Written by Amanda
as the world awakens from its winter slumber, we too are granted a fresh opportunity for renewal. each new season offers a chance to realign ourselves with the rhythms of life, to embrace change and growth.
Spring emerges as the ideal moment to replenish our immune system, which often takes a beating during the colder months. Essential nutrients like vitamin A, C, and zinc become especially sought after as our bodies seek to recover. By the time spring unfurls its petals, these vital nutrients are frequently in short supply, yearning for a revitalising boost.
Thankfully, nature provides us with an array of simple and accessible spring foods to fortify our health, including baby carrots, rich in carotenoids; green peas, abundant in zinc; and the strawberries, kiwifruit, and citrus to meet all your vitamin C requirements.
a fresh season for your body & mind
Spring offers more than just a nutrient recharge; it's a season to nurture our liver, the unsung hero of our well-being. Our liver's role spans across our vitality, energy levels, and hormonal balance. As spring blooms, we naturally shift away from the heavier, heartier winter fare in favor of detoxification-emphasizing foods like fresh greens such as asparagus, broad beans, spring peas, and sprouts. These greens work in harmony to invigorate our liver's detoxification capacity, purify the gallbladder, and eliminate unnecessary remnants like old hormones, pesticides, and stored body fat.
Spring invites us to embark on a journey of renewal, a time to set intentions for the sunnier months ahead. Let's embrace this season of transformation, as we rejuvenate our bodies and spirits, mirroring the natural world's revival.
nourish this spring
Our Food Bowl is a hive of activity this month with the team harvesting radishes, warrigal greens, saltbush and sorrel and preparing for the summer month vegies planning for zucchini, peppers, tomatoes and chillis to come.
Join us for a ‘Meet the Gardener’ daily in the Food Bowl at 1pm - an inspirational session with one of our land and environment experts. Book now
Recreate at home the Peninsula Hot Springs Grilled Asparagus Salad - listed on our spring dining menu as Koo Wee Rup Asparagus.
Grilled Asparagus Salad with Salsa Cruda and Macadamias
- 1 bunch of fresh asparagus
- 1 cup diced ripe tomatoes
- 1/4 cup finely chopped red onion
- 2 cloves minced garlic
- 1/4 cup chopped fresh basil
- 2 tablespoons Main Ridge olive oil
- 1/4 cup chopped Australian macadamias
- 2 slices Tuerong sourdough bread
- 4-6 food bowl radishes, thinly sliced
- Salt and pepper
Step 1: Grill the asparagus until slightly charred and tender, about 3-5 minutes. Set aside.
Step 2: Prepare the salsa cruda: In a bowl, combine diced tomatoes, red onion, minced garlic, fresh basil, olive oil, salt, and pepper. Set aside.
Step 3: Char the sourdough: Grill slices until crispy, then cut into pieces.
Step 4: Assemble the salad: Arrange grilled asparagus and radishes on a platter. Spoon salsa cruda over them, and sprinkle with macadamias.
Step 5: Serve: Place charred sourdough pieces around the salad. Drizzle with extra olive oil, season with salt and pepper, and enjoy!
This Grilled Asparagus Salad with Salsa Cruda and Radishes is a delightful spring dish celebrating the seasons flavors.
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Our Wellness Edit is designed to inspire you with wellness tips, provide education and prompt you to adopt practices that assist in sustaining a healthier driven lifestyle.
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