Every winter, a number of animals – ground squirrels, bears, prairie dogs, some humans – burrow deep into their dens, trees, holes or bulky sweaters, and move as little as possible. Fat stores burn slowly, to sustain them through the long winter months. As temperatures begin to warm in May, and leaves and buds emerge from the trees, some of these species – ground squirrels, bears, prairie dogs – emerge to celebrate the season. Others – certain humans – remain in hibernation and bulky sweaters for as long as possible.

What’s hiding under those sweaters? Maybe a few extra pounds, and lots of winter toxins? When you’re ready to shed your bulky sweaters, try some of these spring and summer foods. They’re in peak season now, and geared toward helping your body throw off winter weight and stored toxins. Try them, and emerge to joyfully celebrate spring.

Dandelion greens. At their peak in mid-spring, dandelion greens are rich in phytochemicals that boost the liver’s capacity to eliminate toxins – important after a long winter of heavy foods. The compounds that give dandelion greens their distinctive bitter flavor also boost digestion and have powerful anti-fungal effects. Spring clean serving ideas: combine dandelion greens with radicchio, frisée and basil vinaigrette, then top with edible flowers; chop them small, and toss with cubes of mangos, poppy seeds, and a honey-lime dressing.

Baby artichokes. These are the tiny versions of large globe artichokes that begin to sprout from the stalks in mid-spring. Because they haven't developed the fuzzy choke portion yet, you can eat the whole plant (see recipes, page 18) for preparation instructions). Like bitter greens, they're powerful allies for the liver: artichokes are rich in cynarin, a compound that helps shore up the liver’s detox pathways, and help the body eliminate stored toxins. Spring clean serving ideas: top steamed baby artichokes with a light sprinkle of pine nuts, minced parsley and grated Asiago cheese; thinly slice them and braise with tomatoes, green olives, capers and olive oil.

Asparagus. Slender stalks of asparagus are one of the welcomest signs of spring. They're rich in folic acid, crucial in the production of glutathione, an enzyme that boosts liver detoxification, and the amino acid asparagine, which gives asparagus a diuretic effect and further supports the body in ridding itself of stored toxins. Spring clean serving ideas: sauté asparagus with shallots and sprinkle with minced tarragon; toss lightly steamed asparagus with steamed beets, olive oil and minced basil.

Cucumber. It's one of the best cool, moist foods to prepare your body for the hot, dry weather of summer and protect your heart and small intestine from the harsh heat of summer. It's also a rich source of silica to improve the health and appearance of skin and hair. Spring clean serving ideas: combine diced cucumber with shredded carrots, cumin seeds, minced cilantro and mint leaves and yogurt; toss sliced cucumber with chopped tomatoes, cubes of avocado, olive oil and a squeeze of lemon and freshly ground black pepper.

Apricots. Their creamy orange color comes partly from a high content of lycopene, a powerful antioxidant that helps detox the brain and improve memory. Apricots are also high in fiber, to further help eliminate stored toxins, and have an alkaline reaction in the body to create balance in the organs after a long winter. Spring clean serving ideas: toss chopped fresh apricots with baby spinach and chopped macadamia nuts, and dress with a coconut-lime dressing; combine chopped apricots with pitted cherries, slivered almonds and shredded unsweetened coconut.

Strawberries. Available as early as mid-May, strawberries are at their peak in June, and have a fleeting but worth-it growing season. They're rich in ellagic acid and anthocyanins, which have potent anti-inflammatory effects, especially important if your winter was marked by heavy consumption of sugar, caffeine, bread and other inflammatory foods.
Spring clean serving ideas: combine high-quality balsamic vinegar and a bit of raw honey, and drizzle over sliced strawberries; toss sliced strawberries with baby arugula, minced basil leaves, chopped walnuts, olive oil and balsamic vinegar.

Cherries. They're high in soluble fiber to help cleanse the body of stored winter toxins, and recent studies have shown that compounds in cherries reduce inflammation in the body and relieve headaches, pain from gout and pain from arthritis. And they may help you sleep: tart cherries are exceptionally high in melatonin, a hormone produced by the body that regulates sleep cycles. Spring clean serving ideas: combine chopped pitted cherries with diced mango, thinly sliced scallions, minced serrano peppers and a squeeze of lime for a fast salsa; puree chopped cherries with coconut milk, vanilla extract, shredded coconut and a small amount of raw honey, and process in an ice cream maker.

Grilled Baby Artichokes with Apricot-Basil Glaze
Serves 4

16 baby artichokes
1 medium lemon
2 tablespoons olive oil
6 small apricots, pitted and chopped (about 1 cup)
2 teaspoons raw, organic honey
1/4 cup Madeira
3 tablespoons minced basil leaves
Prepare grill: lightly oil racks and preheat to medium-high, with rack 5 to 6 inches over coals.
Fill a medium glass bowl with cold water and squeeze lemon into the water. Cut off stems of artichokes near the base. Remove tough outer leaves, leaving softer, yellowish-green inner leaves, then cut the top 1/3 off. As you trim each artichoke, immediately place into lemon water to prevent browning. Steam artichokes until bottoms are just tender, 7 to 10 minutes.

While artichokes are steaming, heat olive oil in a medium pan. Add shallots, apricots, strawberries and honey to the pan, and sauté until fruit is just soft, 1 to 2 minutes. Stir in honey and Madiera, scraping up browned bits from the bottom of the pan, and simmer until slightly thickened, about 2 minutes. Stir in basil, and season to taste with salt and pepper.
Remove artichokes from steamer and lightly brush with glaze. Grill until tender, 3 to 5 minutes. Remove from grill, drizzle with additional glaze, and serve immediately.

Lisa Turner is a chef and food writer in Boulder. She also teaches cooking and nutrition classes at Bauman College, and offers catering and nutrition consulting. Visit TheHealthyGourmet.net or InspiredEating.com for more details.