What to eat in spring.
The season of fresh green salads is in full swing! On hot days, spring greens and shoots of asparagus will assist in purging the last bits of spring dampness. Bitter and astringent tastes are helpful in the wet season of late spring and early summer as both alleviate the sogginess of left over winter heaviness. Light and refreshing spring greens like arugula also support spring cleansing and increase liveliness in the body. Also good are endive, chicory and red leaf lettuce. Beets and carrots make a vibrant garnish to top salads yet still have the lightness needed for May and June. Good selections for herbs are fennel seeds, lime zest and cardamon, which are all cooling. Cilantro deserves special mention in May as it's cooling properties make an excellent digestive this time of year. It also cleanses the liver, calms the immune system and clears inflammation of the urinary tract.
For most, spring is a time of joy and relief. The days are longer and brighter, the dull winter feeling has passed. It's a time for growth, cleansing and renewal. However, many people, particularly those with Kapha tendencies, will experience less desirable side effects due to the change in climate. The added warmth and moisture in the air can wreak havoc on our respiratory tract and digestive system. Just as the snow begins to melt, so does excess Kapha. Hay fever, sinus congestion, excess mucus and sluggish digestion are a few of the symptoms. We need to assist our bodies through this process of eliminating excess liquid by modifying our diet. Check out next week's blog to find out how.
As a life long learner with a ferocious growth mind set, Kammi devotes a minimum of 30 minutes a day to reading. Join her as she passes on abridged versions of the topics she finds most interesting. Enhance your life by taking what you need and leaving what you don't!