Eating With the Seasons

Ayurveda, one of the oldest healing traditions from India, is designed to keep us in balance so that we can live long and healthy lives. One of the philosophies of Ayurveda is to eat according to the seasons. When you eat what’s in season, you tap into the intuition of nature. In the winter, or ‘Vata’ season, we eat grounding and warming vegetables. In the hot summer, or ‘Pitta’ season, fresh cooling berries and fruits are in abundance. As we move into spring, or ‘Kapha’ season, many detoxifying vegetables become available to assist us in shedding the winter heaviness.

Since our modern transportation system makes it easy to import produce from far away, our grocery stores make it difficult to determine what’s in season; most produce is available to us year-round. Visiting a local farmer’s market is one great way to re-connect with nature’s seasonal cycle. If you’re unable to get to a farmer’s market, here’s a list of the…
 
Top Ten Spring Fruits & Vegetables:

 
1. Spinach- Packed with vitamins and minerals, spinach is an amazing source of Vitamin K, manganese, magnesium, iron, and folates. It’s anti-inflammatory, satiates hunger, and helps regulate blood sugar levels. Great raw as a salad base or sautéed.

 

2. Strawberries- These delicious berries are a fantastic source of Vitamin C, have high anti-oxidant and anti-inflammatory properties, cardiovascular benefits, and help regulate blood sugar and insulin levels. Eat plain, in a smoothie, or add to a salad for a sweet touch.

 

3. Dandelion Greens- Aside from the large nutrient benefit, including Vitamin K and A, these bitter greens are incredibly detoxifying and purifying for liver and blood, help prevent gall stones and settles digestion, and are a great source of fiber. Sauté in unrefined coconut oil or olive oil with garlic.

 

4. Mushrooms- They make any dish more flavorful, mushrooms have great mineral benefits, such as selenium and copper, carry immune-boosting properties, have anti-cancer and anti-inflammatory benefits, contain anti-oxidants and help reduce cholesterol.

 

5. Swiss Chard- One of my favorite greens to add to soups or stews, chard is second only to spinach in total nutrient density. It contains tons of anti-oxidants, is very detoxifying and alkalizing, and supports bone health and blood sugar regulation.

 

6. Radishes- These spicy, crunchy vegetables contain Vitamin C, fiber, are anti-bacterial, detoxifying and help purify the kidney. They also protect cells from deterioration, help rebuild tissues and blood vessels, and can help regulate blood pressure. Great chopped up in a salad!

 

7. Asparagus- I’ve always been a huge fan of asparagus roasted with olive oil and sea salt, or just plain steamed. Asparagus is high in Vitamin K and folates, is anti-inlammatory, high in anti-oxidants, and is a great source of quercetin, a flavonoid that reduces risk of cardiovascular disease and many other chronic health problems.

 

8. Apricots- Dried apricots are a great way to satisfy your sweet cravings without the sugar rush! They have anti-oxidants, are anti-inflammatory, have good fiber and are also great for digestive health.

 

9. Artichokes- Possibly my favorite vegetable ever, artichokes contains Vitamin C, anti-oxidants, have been shown to have anti-cancer benefits, are great for liver detoxification, and help to lower bad cholesterol. They’re also full of fiber and help to regulate good digestion. Check the quick and easy instructions below for how to make steamed artichokes! 

 

10. Rhubarb- Although the leaves are toxic (you’ll need to use the stalks), rhubarb is a good source of fiber, contains anti-oxidants and a range of vitamins and minerals including K and C, is great for regulating digestion, and is anti-inflammatory. A little known fact is that a cup of cooked rhubarb has as much calcium as a glass of milk! Although the combination of rhubarb and strawberries is delicious and healthy, if you’re going to attempt a pie or dessert, consider exchanging a low glycemic sugar (like coconut palm sugar) instead of regular sugar, and a whole-grain flour instead of white, to make your treat healthier!

 

Gotta love nature’s medicine cabinet!

 

Want to make good use of these detoxifying fruits & veggies? Join the 7-day Liver Cleanse! 

We begin at the end of March. Click here for more details.

 

 

Steamed Artichokes

 

Directions:

Wash the artichoke and cut off the stem. Add to a pot with water filled to the level of a steamer basket.

 

Boil the water, cover, and let steam on medium heat for about 40 minutes, or until you can stick a fork through the center where the stem was. Add more water halfway through so you don’t burn the pot!

 

Remove the artichoke and let cool on a plate. Eat the leaves by scraping off the bottom with your teeth. You can dip the leaves in olive oil, a little melted organic butter, or lemon juice for more flavor.

 

When you get to the middle, scrape off and throw away all the tiny leaves and prickly material until you get to the solid heart.

 

Enjoy plain or dipped in a condiment of your choice! You could also cut the heart up and add it to a salad.