Good news, foodies: spring has sprung: Ambra Lowenstein shares how to bring the colors and tastes of nature to your dinner table.

Since ancient times, people have welcomed spring and all her edible gifts with the celebration of Beltaine on the first of May. It is at this time that Mother Earth's abundance is honored, as is the blessed warmth and energy of Father Sun. People erect a maypole and enact the dance of the sacred marriage to symbolize the fertility of the land. In the height of May, you can almost breathe in nutrients directly from the air. Take a walk out in your yard or your neighborhood and you may find yourself tripping over fresh dandelion greens, edible flowers and patches of wild mint beginning to take over your flower beds. This is the moment when the vegetation of western North and South Carolina and other areas of the Southeast really explodes. So take advantage of that and try to eat as many natural, locally grown foods as possible. If you can't fred these things growing in the wild, however, you can find them in abundance at farmer's/tailgate markets or at your favorite natural food store.

With temperatures climbing up the thermometer, nothing is more satisfying than enjoying a dessert of fresh fruit. It is at this time of the year that strawberries are at their peak and fresh figs are plumping on their branches. And nothing else says spring like the intoxicating colors of blooming flowers. Here are some great seasonal recipes that utilize the fruits and flowers of spring.

AMBROSIA'S FRUIT SALAD WITH FRESH FLOWERS AND MINT

Both mint leaves and coconut are valuable digestive aids and tummy soothers. Vitamin C is abundant in grapefruit, kiwi, orange juice and strawberries.

Salad

  1 pint strawberries (cut into quarters)
  2 kiwis (peeled and sliced into rounds)
  1 pink grapefruit (peeled and cut into bite-size
    pieces)
  1 cup flesh figs (de-stemmed and quartered)
1/4 cup fresh mint leaves (tom, not chopped)
1/2 cup fresh edible flowers* (chrysanthemums,
    pansies or others)

Dressing

1/4 tsp lemon zest
1/4 cup water from fresh Thai coconut
1/4 cup fresh squeezed navel orange juice

Cut all of the fruit and place in an ornamental bowl.
Pour dressing over top and toss together. Immediately
before serving, toss in mint and flowers.

* The edible flowers must come from your own garden, a garden you trust or someone that is growing them for edible, not ornamental use. They are often available at natural food stores. Do not consume flowers from floral shops and nurseries, as they are heavily sprayed. When preparing fresh flowers for eating, it is necessary to remove pistils and stamens (these will make the flowers taste bitter). Eat only the petals for most flowers.

STEAMED SPRING GREENS WITH FRESH DANDELION, GARDEN CHIVES AND MUNG BEAN SPROUTS

Dandelion is prized for its cleansing and detoxifying properties and is often used to help urinary tract problems and skin issues. Dandelion is very safe to eat often and is also a great source of potassium. (It does tend to be bitter, however, so it is best added to other greens.) Umeboshi plum vinegar is said to aid in digestion and helps balance one's alkaline blood quality. Garlic is an immune system booster, and sprouts (of any kind) are pure edible chi energy.

1 bunch fresh mustard greens
  A handful of freshly picked dandelion greens
  A handful of freshly picked garden chives (chopped)
  Approximately 1 cup mung bean sprouts
2 cloves garlic (roughly chopped)
4 tsp umeboshi plum vinegar or rice vinegar (adjust
  for desired taste)
2 tsp sesame oil

Coarsely chop mustard and dandelion greens. Place
greens and garlic in a large pot with just enough
water to cover the bottom of the pot. Cover and
put on medium heat. After approximately three to
five minutes, check the greens. When almost tender,
pour in sprouts and chives and return cover. After
one minute, remove from heat and toss together with
umeboshi plum vinegar and sesame oil.

SPRING TEAS

Another beautiful and refreshing way to enjoy the nourishment of spring is to make sun tea that's brewed with freshly gathered herbs. There are many choices of newly growing herbs available for your tea. Nettle leaves (used as a general nutritive tonic) are easily found growing in these parts, and mint and red clover flowers (used for the skin and calming) are also plentiful. Choose what is available, and simply throw rinsed herbs into a large jar; fill with clean, filtered water; cover and place in the sun. After an entire day of warm sunshine, your tea will be ready to drink. If you like it sweet, use a bit of fresh, local honey. To add honey to sun tea, it works best to add a little bit (1/4 cup) of hot water to your desired amount of honey so that it will dissolve easier. Then, just stir in the honey mixture to your jar of tea. Now, pour yourself a glass (with or without ice) and enjoy!