Why Eat Seasonally?

Eating with the seasons is based on Ayurveda’s observation of nature’s natural rhythms. According to Ayurveda, achieving perfect health involves aligning ourselves with these ever-changing cycles. Nature provides the foods our bodies need in each season.

Ayurveda identifies three growing seasons and three harvests throughout the year: spring (March to June), summer (July to October) and winter (November to February). In winter, our bodies require a diet rich in protein and healthy fats. In spring, we need a low-fat diet to help eliminate the excess proteins and fats accumulated during winter. Summer calls for a high-carbohydrate diet to provide abundant energy.

Grains, nuts, seeds and root vegetables harvested in the fall help build the body’s tissues for the long winter months. In spring, the earth yields leafy, bitter greens and sprouts that are low in fat and aid in cleansing the liver and removing the extra bulk from winter. During summer, longer days increase our energy needs and the natural summer harvest—fruits and vegetables—is high in carbohydrates.

Living in alignment with nature’s rhythms regarding our diet and lifestyle promotes health. Eating seasonally can positively influence our gut microbiome, fostering digestive microbes that complement our bodies in each season.

Seasonal Eating in the Spring

Spring is associated with the Kapha dosha and its cool, damp and moist qualities. Thus, it is important to balance Kapha during spring by incorporating the opposite qualities such as light and dryness. While seasonal eating in winter involves heavy, moist and sweet qualities and tastes to balance out the Vata qualities of cold, dry, light and airy, spring is reversed. Nature’s antidote to all the moisture comes in the form of bitter and astringent foods like peas and leafy greens that are light and dry. Minimize foods that are sweet, salty and sour. Favor foods that are warm in temperature and spices that are warming for digestion. All spices are fine with the exception of salt which can increase moisture. 

A Time to Cleanse and Detoxify

Spring is the perfect time for cleansing and detoxification in the body to remove the heavy stagnation of winter from the tissues, blood and liver.  Cleansing at the junction between the seasons of winter and spring and summer and fall is one of the best preventative practices, according to Ayurveda. This balances any excess doshas from the previous season from manifesting as undesirable symptoms such as seasonal allergies.  It also keeps our immune system strong.  

Try this Spring Spice Mix to warm up digestion and reduce excess moisture in the body.   

Spring Spice Mix:
 1 Tbsp fenugreek seeds
 ¼ tsp hing (asafetida) powder
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1 Tbsp mustard seeds
 ¼ tsp black pepper
½ tsp turmeric 

Roast fenugreek seeds, coriander, cumin and mustard seeds in a frying pan for 3 to 5 minutes. Cool and grind together into a uniform powder and combine with the remaining spices. Makes ¼ cup.

Book a seasonal Spring Cleanse with Simply Veda. Leah Moss is a board-certified Ayurvedic Practitioner and owner of Simply Veda at Marine on St. Croix, Minnesota. To learn more about nutrition and the Ayurvedic diet, book an appointment online or in person at SimplyVeda.net.