Spring is the kapha time of year, which means that the earth and water elements are taking over (otherwise known as mud season). I live on a dirt road that is now a mud road. Even the spring snow is heavy and wet, not light and fluffy like it was back in the subzero temps of early January.
As the temperature shifts, you might begin to feel some shifts in your body: a desire for more exercise and time outside, and a craving for lighter meals rather than the dense soups, stews, and casseroles that nourish us in fall and winter. Now’s the time to replace heavy, oily, sour, and sweet foods with foods that are pungent, bitter, astringent, dry, and light.
Eating seasonally is likely the most intuitive diet you can practice. Start with foraging at local farmers markets or joining a Community Supported Agriculture (CSA) farm. At the grocery store, look for what’s on sale in the produce section—if you see pyramids of a particular fruit or vegetable, it’s likely in seasonal abundance.
Eat Lean, Eat Green
Every year, I get so excited when my town’s farmers market starts up in late spring. Ready to load up with the bountiful spring harvest, I go to the first week’s market and come home with a skimpy bagful of radishes, ramps (wild onion), and, if I’m lucky, asparagus. Spring is lean up here in the Berkshires. My body is so ready for bitter alkaline foods by this point, and there isn’t much here.
From an Ayurvedic point of view, this is just fine. Spring is the time of year to eat lean. All winter, I have been crushing pasta, stews, meats, and cheese. It’s time to reset the digestion and cleanse out the weight of the winter. In fact, spring and summer are the best seasons for eating vegetarian or vegan.
Go Light
Here are some ways to lighten up your diet this spring.
Favor vegetables and small legumes, like red lentils and mung beans.
Lay off meat, wheat, dairy, and sugar, which are all difficult to digest.
When choosing grains, swap out heavy wheat and oatmeal for lighter options like millet, quinoa, and barley.
Add lots of spices to your dishes, including black pepper, turmeric, ginger, garlic, cumin, and mustard seeds.
Get outside and forage for fiddleheads, ramps, dandelions, and nettles. Be sure to consult a foraging guide.
Eat green! Green everything. Your plate should be just as green as the fluorescent-green spring landscape.
Eating seasonally is likely the most intuitive diet you can practice. Start with foraging at local farmers markets or joining a Community Supported Agriculture (CSA) farm. At the grocery store, look for what’s on sale in the produce section—if you see pyramids of a particular fruit or vegetable, it’s likely in seasonal abundance.
Eat Lean, Eat Green
Every year, I get so excited when my town’s farmers market starts up in late spring. Ready to load up with the bountiful spring harvest, I go to the first week’s market and come home with a skimpy bagful of radishes, ramps (wild onion), and, if I’m lucky, asparagus. Spring is lean up here in the Berkshires. My body is so ready for bitter alkaline foods by this point, and there isn’t much here.
From an Ayurvedic point of view, this is just fine. Spring is the time of year to eat lean. All winter, I have been crushing pasta, stews, meats, and cheese. It’s time to reset the digestion and cleanse out the weight of the winter. In fact, spring and summer are the best seasons for eating vegetarian or vegan.
Go Light
Here are some ways to lighten up your diet this spring.
Favor vegetables and small legumes, like red lentils and mung beans.
Lay off meat, wheat, dairy, and sugar, which are all difficult to digest.
When choosing grains, swap out heavy wheat and oatmeal for lighter options like millet, quinoa, and barley.
Add lots of spices to your dishes, including black pepper, turmeric, ginger, garlic, cumin, and mustard seeds.
Get outside and forage for fiddleheads, ramps, dandelions, and nettles. Be sure to consult a foraging guide.
Eat green! Green everything. Your plate should be just as green as the fluorescent-green spring landscape.
