Today I want to inspire your vegan spring cooking, and not just with recipes.
This post will offer insights into this time of year, and how we can modify our diets and also our activities to become more aligned with the season of Spring.
I have been studying Traditional Chinese Medicine as it applies to lifestyle and movement for the past couple of years. I became intrigued by this brilliant system that was developed thousands of years ago, and now being recognized by our western culture.
Personally, I have found it incredibly useful to tweak my cooking techniques and the types of plant-based foods I consume throughout the seasons.
For instance, I used to cling to summer, and dread fall. I’d hang on eating salads with a lot of raw ingredients, and wonder why I felt lethargic and not inspired. Learning about TCM has helped me transition with the seasons, appreciating the nuances of each, and finding ways to subtly shift so that my internal world was more in line with the outer world.
We are a reflection of nature, and when we can align with the rising of energy (in Spring and Summer) and decline of energy (in late summer through winter), our health is harmonized.
Not only have I incorporated dietary changes learning about TCM, of course my fascia flo work utilizes the meridian system (as these meridians flow through the fascial planes).
With both, my body feels healthier than ever: plant-based, more in tune with the seasons, and healthier fascia all contribute to energy flowing more freely to the systems of the body. This means better digestion, improved immunity, more energy, and for me, no more pain in my body.
Vegan Spring Cooking: food tips
So let’s talk about how we can align our vegan spring cooking with the change.
Spring is the season of the wood element, and the organs associated with this season are the liver and gallbladder. After a more dormant winter season, we can feel some sluggishness and stagnation. The liver governs the smooth flow of chi in the body, so we want to support moving this stagnation by supporting the liver.
Cooking: During spring, opt for lighter, fresher foods that are sweet and pungent. The sweet flavor will support our digestion, while the pungent flavor encourages moving this winter sluggishness.
While we may feel inclined to start eating a lot of raw foods, it’s best to incorporate raw vegetables moderately, and with some slightly cooked vegetables, especially if you have weaker digestion.
Vegan Spring Cooking Tips:
- include more fresh/raw vegetables (slowly) and more legumes, and not too many ‘watery’ vegetables such as cucumber and zucchini
- increase leafy greens (dandelion, parsley, collards, mustard greens, arugula, kale, celery), sprouts
- include more sprouted foods
- include more astringent foods, such as apple cider vinegar, sauerkraut, sourdough bread, lemon, lime, tomato, orange, kiwi, pickles, rose hip, apple, blackberry, grape, mango, olive, raspberry, tangerine, black and green teas
- also include a small amount of bitter foods (dandelion, parsley leaves, collard greens, mustard greens, arugula, kale, celery, corn, artichoke, celery, broccoli, bitter melon, or romaine lettuce, burdock root, sesame seeds)
- take sips of warm-hot water throughout the day to help clear “ama” (a sticky, toxic residue in Ayurveda)
- do some light diet cleansing, such as delaying breakfast or having lighter meals
- try dandelion and milk thistle tea to support the liver
- limit or omit oily foods and alcohol
- support your nutrition with more movement this time of year, as many of us have been more dormant through the winter months – fascia flo is ideal because we give more attention to the meridians associated with the liver and gallbladder this time of year
Vegan Spring cooking: recipes
These recipes incorporate some of the key ingredients for Spring cooking and food preparation.
24 Carrot Gold Dressing
Featured spring foods: carrot, tahini, ginger, red wine vinegar (plus use on dark leafy greens, or simple grain bowl with sprouts)
Green Smoothie
In my Spring-themed ebook, I have an anti-inflammatory green smoothie. You can link through to pick up the ebook, or refer to this post. Featured spring foods in the anti-inflammatory recipe: spinach, banana, pineapple, ginger, parsley, lemon.
Easy 3-Bean Salad
Featured Spring foods: apple, beans, celery, apple cider vinegar, lemon, mustard seed.
Avo-mame Hummus
Featured Spring foods: edamame, peas, avocado, fresh herbs, lemon
Kale Chips
Featured spring foods: kale, tahini, lemon
Kale Caesar
Featured Spring foods: kale, romaine lettuce, lemon, pumpkin/sunflower seeds
Teriyaki Stir-fry
Featured spring foods: tofu, carrot, broccoli, rice vinegar, lemon, ginger
Fresh Raspberry Pudding
Featured Spring foods: raspberries, bananas, dates
Raspberry Almond Torte
Featured Spring foods: fresh berries, almonds, lemon
I hope you find some vegan spring cooking inspiration with these recipes and tips.
If you’d like more, I’ve included more Spring themed recipes and food tips in my Spring fascia flo ebook.
Here are some extra photos from the book:
For more on fascia flo, meridians, and TCM as it relates to movement, link here.
For more on the Spring ebook, link here.
Enjoy! Happy Spring x Dreena
