Local and seasonal has been all the rage for the past few years. It’s easy to define local, but seasonal can still be challenging because we have collectively become accustomed to having some things year around and how “local” does it really need to be?
From an Ayurvedic perspective, we are always somehow striving to be in balance both with ourselves in context of body, mind, and spirit, and within the greater surrounding environment. Each part of the organism interacts and influences the other in both contexts. This is a continuous process, and the goal is to maintain balance.
Our cells contain circadian programming based on the daily fluctuations of light and seasonal distinctions of the weather and what is locally harvested. For example, in most temperate climates, the winter is cold and dry. This is balanced out with traditional dishes that are warm, wet, and heavy with plenty of fat and protein to warm the body.
As we move into spring, it’s time to shift our plates to maintain balance in the new season. If we continue to eat the same foods that sustained us in the winter, we will become heavy because those dishes on not well suited for the season. Spring is wet, damp, and muddy requiring dry and light foods to balance out the heaviness of the saturated ground.
Nature provides and we will find just what we need at the local farmers’ markets and on the produce shelves ready to nourish our bodies. The first sprouts of spring tend to be bitter and astringent to ease the body’s transition into the new season. Spicy foods are also good at this time as some cold days do linger. The benefit of the spice is that it warms the body without the heaviness of the winter dishes.
Keep an eye out for recipes to highlight the best of spring into your weekly menus and for your spring celebrations too.
Seasonal Vegetables for SPRING:
- Alfalfa Sprouts, Artichokes, Asparagus, Bean Sprouts, Beets, Bell peppers, Bitter Melon, Cabbage, Carrots, Chicory, Collard Greens, Dandelion, Endive, Fennel, Lettuce, Peas, Radishes, Watercress
Seasonal Fruit for SPRING:
- Citrus and Berries. Spring is the season where there the least sweetness available in nature. Enjoy the final days of the citrus fruits and the beginning of berries while looking forward to the bounty of nature’s candy in the summer!
This is by no means an inclusive list and items will vary from region to region. Eating a “lighter” plate in the spring also means less red meat and more poultry and seafood, and less heavy dairy and more eggs and legumes.
Check out this recipe for an asparagus omelette with shallots and goat cheese.
