When it comes to eating and ingredient choices, eating in tune with the seasons can go a long way towards creating an internal environment that leads to lasting health.
You know you don’t choose the same foods on a hot, sticky summer day as you do in the middle of winter. But what about a blustery spring day when the options at the farmers market (or grocery store) can be a little lackluster?
Below are a few tips for transitioning your eating into spring, as well as a deeper look at the why behind them.
Tips for Eating in the Spring
- Avoid congestive foods – these are generally foods that are heavy, cold, and wet.
This includes refined grains and sugar, dairy (especially cold, sweetened dairy products, like ice cream, and fruit-sweetened yogurt), processed / pre-packaged meals and takeout, high fat foods, excessively salty foods (miso, soy sauce, restaurant meals), wheat products – a heavier grain that is inflammatory when digestion is compromised.
- Add in more dark leafy greens!
What grows in spring? GREENS! Early spring greens tend to be bitter, pungent and cleansing. They’re perfectly designed to balance us after a winter of heartier fare.
- Sip on warm beverages rather than cold water and drinks.
For many individuals with compromised digestion, this tip will always be true, but spring is a time of year when this is true for everyone.
- Sip on dandelion and/or burdock tea.
These are bitter, detoxifying roots, and are nearly always included in any herbal “detox” formula. They support healthy liver function and help the body get rid of unwanted waste products and excess moisture.
- Try to eat three meals each day with little snacking.
Or if you’re quite active, four balanced meals with no snacking in between. Giving the digestive system time to rest by about 3.5-6 hours after each meal really supports its ability to fully digest the last meal before the body has to begin digestion again.
- Get Moving!
Getting your heart rate and circulation up and breaking a sweat regularly is an excellent way to promote optimal detoxification – of environmental toxins and pollens, of hormones, of inflammatory substances from foods. Moving promotes lymph flow, which when stagnated leads to congestion, mucous, retaining water, and sluggish digestion.
If you’re already active, and perhaps training for a spring race, make sure you balance some of that heavier training with slower movement, and gentle yoga or daily self-massage that can gently move out some of the extra inflammation that can accumulate during this season.
- Up your spices!
In the springtime, spices help the body to warm up and remove mucus. They also promote optimal digestion, and help to digest more difficult foods such as beans and legumes.
The Why: Energetics of Early Spring
First, look at the energetics of the season, or the energetics of the weather outside today. Energetics means the quality that is present in the environment, your body, or the ingredient, and the effect it has. The most basic energetics to work with are hot, cold, (and thus heating or cooling), and wet, dry (and thus (moistening/dampening, or drying).
In most places in the northern hemisphere, late winter and early spring tends to be cool or cold, and wet or damp. When we’re using a food as medicine approach, we do so by eating in a way that has the opposite quality of the body or of the seasonal environment that we’re a part of – eating in this opposite approach then provides balance for the body to be at, or return to equilibrium, where health occurs.
So in the cool, damp weeks of early spring, we want to eat meals that are warm and perhaps slightly drying in nature. One of the easiest ways to work with this component is by eating all meals cooked, and adding in more spices as we’re preparing foods. In terms of spices, nearly every common cooking spice will be drying in effect. Many of them will also be warming, and some will be more warming, or just plain hot, than others –like garlic, chilies, onion, and ginger.
Energetics of Your Body
Now take a look at what’s going on in your body. Do you tend towards having symptoms of spring allergies, mucus, a wet phlegmy cough, swelling of the lower legs, retaining water, lack of appetite, or sluggish digestion where you eat and feel full for hours, like food is heavy and just sitting in your belly? This means you can use more warm and drying foods and spices!
Key spices to incorporate into meals in late winter and early spring season include black pepper, cinnamon, ginger, cloves, nutmeg, horseradish, cayenne and chili in small amounts, garlic in small amounts, fenugreek, mustard seed, cumin, turmeric, ajwain, rosemary, thyme, sage, and oregano.
Putting Them Together: Cook with Three Spices
One of the best ways to start spicing your foods without it becoming an overwhelming task is to choose three spices to use in each meal. For breakfast, if you’re having something warm and porridge-like, such as oatmeal, incorporating a trio of spices in the total amount of ¼ – ⅜ teaspoon is just about right.
A couple combinations to start with include:
⅛ teaspoon each of ginger, cinnamon, and nutmeg
⅛ teaspoon each of ginger, anise seed, and cardamom
⅛ teaspoon each of ginger, turmeric, and cinnamon
In midday and evening meals, we can slightly increase the total amount of spices to about ½ – ¾ teaspoon total per person.
Some Spring Spice Combinations include (amounts per serving):
¼ fresh garlic clove, ¼ teaspoon each of rosemary, and oregano
¼ teaspoon each of cumin, mustard seed, turmeric
¼ teaspoon each of fenugreek, sage, and rosemary
¼ teaspoon each of fresh ginger, turmeric, and a pinch of black pepper
If you’re using other people’s recipes to cook with, adjust the spicing according to what you’ve learned above, particularly about your body. Most modern recipes over-rely on heating spices and condiments.
An example is a recipe with several cloves of garlic, chilies, several tablespoons of fresh ginger, tamari, soy sauce, or miso, all in one. This is a recipe that’s probably going to burn us up internally, even if you and the season is running cold! You can tame the recipe and spice level by slowly reducing the amounts of each spice, or switching an ingredient out for one that has a milder effect of the same quality, such as using a pinch of black pepper instead of a ½ teaspoon of cayenne, or using 1-2 teaspoons of finely grated fresh ginger in a recipe that calls for 3-inches of the fresh root.
Signs of Balance and Imbalance
Ultimately, the goal is to feel good in your body and mind in each season.
During this time of year, signs of balance include slowing down more than other times of year to rest more, having steady energy throughout the daylight hours, maintaining a healthy immune system and response, and eating to nourish yourself with no signs of impaired digestion.
Signs of imbalance include over committing, feeling depleted throughout the day, stagnation (mentally or physically), depression, mucus in the respiratory system, overeating (especially high sugar, extremely rich, or cold foods), and having heavy, sluggish digestion with reduced or no appetite.
3 thoughts on “Transitioning Your Eating into Spring”
When it comes to eating during the springtime, this may be the best time to make a healthy change, whether it’s adding new veggies in your diet or what have you. Great tips shared here!
Thanks Carola, absolutely!