It snowed recently and as I gaze out my window I still see at least 100 shades of gray, gloomy skies and slushy streets.

By now we’ve probably all heard that a prolonged lack of sunshine causes the depression and lethargy of SAD (seasonal affective disorder). There’s even documentation of increased suicide rates in the high Northern lattitudes of Scandinavia.

Full-spectrum lighting and vitamin D3 supplements may help to alleviate some of the symptoms throughout the dreary months of Winter. But the tendency toward an indulgence of heavy comfort foods and lack of proper nutrition during this time also contributes to the blues.

We seem to thrive during Summer, enjoying an ample supply of fresh vibrant spinach, lettuce, kale, juicy tomatoes, etc. at local farmer’s markets. When the Northern growing season is over, we need to rely on produce that’s shipped and flown in from Florida, California, Mexico and beyond. Sadly, many veggies arrive a bit wilted, and often over-packaged. I recently came across a display of yellowing broccoli crowns in styrofoam containers, both of which are an unacceptable choice for a bona-fide “green” girl.

All of that aside, there are ways to ensure that we’re obtaining an abundance of chlorophyll, antioxidants, phyto-chemicals, fiber, bioflavanoids, enzymes, omega-3’s, vitamins, minerals and a healthy blast of Life-Force. I’m referring to stabilized, optimal mood-enhancing “happy” nutrition that has nothing to do with chocolate, caffeine and sugar – and their inevitable crashes.

Sprout your own SuperFoods! It’s the biggest nutritional bang-for-the-buck, easy to learn and takes just pennies and merely a couple of minutes per day. Sprouts are alive until chewed or blended and easier than synthetic vitamins pills for the body to recognize and properly assimilate. In addition, Scientific studies have shown exponential increases in the amount of cancer-fighting compounds – Vitamin C, calcium, minerals, etc. – that are found in broccoli sprouts rather than the mature broccoli stalks.

Germination begins when we soak the seeds in water to release their enzyme inhibitors and they “wake up”. As they grow, proteins break down into amino acids; carbohydrates become simple sugars, and fats become essential fatty acids. This is good news for those who complain of flatulence after eating beans. Sprouts are much easier to digest, especially when incorporated into a blended recipe. In my kitchen I maintain a constant supply of crunchy lentil, pea and mung bean sprouts to sprinkle on salads or “hide” in green blended smoothies and recipes.

Fortunately, many grocers now carry sprouts. Give them a quick rinse and they’re good to go, although more expensive than growing your own. All you really need is a colander, sterile jar or “sprout bag”. Why deny yourself the joy of communing with Mother Nature when you can create your own fresh organic “living” food? Indoor Gardening is virtually a Spiritual experience as you watch the tiny “tails” emerging from your baby sprouts! And if you have a sunny window I highly recommend creating a small herb garden. Even if you’re not cooking, there’s nothing better than a bit of parsley, basil, rosemary, etc. to brighten up a take-out plate, as well as your environment.

But let’s get back to the Farmer’s Markets and those verdant dark leafy GREENS. Just imagine lush edible fields basking in the radiant sun all day and absorbing its Energy. Yes, there may be a lapse between the harvest and your home, but I promise you’ll still feel the love.

Rekindle the “Spring” in your step with this delicious version of Dr. Ann Wigmore’s “Energy Soup”, which has been used as a nutrient-rich, detoxifying agent since the 1960’s. This easily digested “blender-meal” is filled with fiber, enzymes, vitamins, minerals, phytochemicals, essential fatty acids and protein. The alkalizing, leafy greens provide your cells with oxygenating chlorophyll and are a great source of bio-available calcium. Enjoy a large batch of this “blues-buster” to graze on as a satisfying day-long “fast” – more satisfying than juicing!

Debra Secunda is a broadcast journalist, ecochef, speaker on the value of a plant-based diet, and presents “Demo & Tasting” classes and workshops nationwide. See excerpts and recipes from her DVD “Green Recipes for Health & Weight Loss” at www.rawfooddvds.com.