1818 LAYOGA.COMLAYOGA.COMFOOD
FOOD // AYURVEDA
In our fast-paced, 24/7 culture, it is easy to shield ourselves from the natural rhythms of the day, month,
or year. Everyday things like electricity, air conditioners, and even cars, keep us insulated from the external
environment and distance us from nature. But the wisdom tradition of Ayurveda has long understood
what modern science is now verifying. Our bodies flow in a circadian rhythm, influenced by the sun, moon
and seasons. When we live in sync with these rhythms, we can experience optimal health.
SPRING INTO
(^) A SEASON
Springtime herbs, foods, and recipes to support
renewal and detoxification. by Lois A. Leonhardi
The Season of Renewal
In nature, spring is a time of renewal and growth. Flowers emerge from the
melting snow as the dormant, dark, winter weather is replaced by the cool,
damp days of spring. The days become longer and brighter. Snow melts
and streams swell with run-off. Our bodies assimilate this excess dampness
which can lead to increased congestion in the sinuses, lungs, and lymphatic
system. Spring colds, coughs, and allergies may leave us feeling sluggish and
foggy. Everyone experiences these seasonal influences to some degree, re-
gardless of their constitution or doshic balance or combination. Our bodies
are working to shake off the lethargy of winter and prepare for renewal. To
assist our bodies’ natural intelligence, we can transition to a diet that will
facilitate gentle cleansing and rejuvenation.
Seasonal Foods for Spring
Ayurveda believes that opposite qualities will bring balance, and like
qualities will create imbalance. Spring is similar to the energy of kapha
(cool, damp, slow and heavy). Eating foods that have the opposite quali-
ties (hot, dry, airy and light) will balance the seasonal influence. So during
cool, damp weather when you are feeling congested and sluggish, add
some foods to your diet with these qualities:
- Pungent/spicy (garlic, green chilies, ginger, lemongrass, radish,
watercress, onion, wasabi). - Drying (millet, mushrooms, polenta, barley, white potatoes,
winter squash). - Light (sprouts, popcorn, beans, lentils).
In general, you want to minimize foods that are cold, heavy and damp
(or that cause fluid retention) such as cheese, yogurt, milk, cream, sour
foods (lemons, vinegar), salt, Vegemite™, oily fried foods, wheat, refined
sugar, and red meat.
Understand that these lists are neither comprehensive nor rigid. Be cre-
ative, flexible and compassionate with your implementation of these guide-
lines. Ayurveda is about finding balance — if you are unhappy, that is not
balanced.Spring Ayurveda Red Lentil Lemongrass Soup
Makes 2 servings. Vegan, Gluten-free, Soy-freeT
he recipe is great for spring. The combination of lemongrass and
pippali work together to support the body’s natural capacity to
cleanse and rejuvenate. Pippali (also known as Piper longum or
Indian long pepper) is a rejuvenating force that supports the respiratory
system while soothing the nervous system. It is especially balancing for
the energy of both kapha and vata. It is used in Ayurveda to support
immunity and fortify the lungs. Lemongrass promotes cleansing of the
lymphatic system and is soothing to the body and mind.