The urge is to propagate. As the warmth produces condensation this starts the splitting of the seed, freeing the active elements from the icy grip of winter, in order for the buds to start shooting.
Everywhere there is that impetuous awakening, which resembles the childhood cycle, the undimmed joy of the moment. In human nature – to a greater or lesser degree – this sanguineness show a childlikeness in the character that gives off a refreshing and vitalizing effects, which inspire and convince others.
Spring (Sanguine) Diet
The sanguine diet resembles childhood diet – simple! The basis of the sanguine diet is found in the Nature’s carbon-hydrogen commonly found in organic compounds, such as the middle-chain to long-chain carbohydrates. Children function best of all on the carbonates, especially the sugars and starches.
It is no different with the plant-life. During the growth of plants, sugar is first formed, so that, in all green vegetables, what little carbon is obtained is in the form of sugar, which is converted into starch as the plant progresses. When the grains or leguminous seeds are fully matured, very little sugar is left, and starch is predominant. In fruits, the sugar increases as they ripen, and, when perfectly matured, sugar is almost the only principle of nourishment. Sugar is temperate in heat, therefore, pleasing to the stomach and is nourishing because it is more quickly prepared to be absorbed into the blood.
Sugar is temperate in heat, pleasing to the stomach and is nourishing. Therefore, it is more quickly prepared to be absorbed into the blood, and better adapted as a heat-giver for the young, but in the warm weather when the digestive organs are weakened. This is indicated in children by the almost universal love for the foods containing sugar, and Nature furnishes it in the milk of all animals, and in the summer in fruits and berries and the tender green vegetables come springtime – clearly indicating the importance and the appropriate use of sugar.
Spring Diet: A Welcome Change to the Palate
Russian (bull’s) and sow thistles; watercress; stinging nettle; yellow dock; chickweed; alfalfa, among others herbs – all make their grand arrival. But these liver rejuvenating-herbs, on which Nature intended humans to feed, are treated as invasive weeds to be eradicated with harmful chemicals. Also, to arrive in with new tides to the sea shores are the seaweeds, particularly the brown kelps shown here.
By late May into June, Mother Nature provides, in the temperate zone, other piquant, tender bulbs and tops: artichokes, asparagus, kale, bok choy, collard greens, sorrel, radishes, water chestnuts, fiddlehead ferns – in place of the pungent, winter cabbages. Spring herbs such as sorrel, parsley, chives, and a few others are also available, everywhere.With normal cattle rearing, spring is usually the time when the cows and goats give milk, and the hens start laying. Implying, therefore, that fresh eggs and dairy products are best and are most favourable from springtime going into summer.