In Ayurveda, seasons are associated with doshas, three characteristics called vata, pitta, and kapha.
Springtime is aligned with kapha dosha. Kapha dosha is known for being slow, sweet, and heavy. Welcome to Kapha Season! It’s muddy and wet and warm and blooming with love.
- Try raspberry leaf tea, cinnamon tea, ginger tea, green tea, and black tea.
- Snack on corn chips, dried fruits, berries, sprouts, carrots, pumpkin seeds, apple and grapefruit.
In Ayurveda, the practice is to eat in opposition with whatever dosha is dominating, in order to keep your body’s systems in balance.
Of course, it’s very important to tune into the signals of your body before blindly accepting new information about how to eat. These suggestions may be altered according to your particular needs, for instance, according to the dosha(s) which predominate your own constitution.
1. AVOID DAIRY!
Try low-fat or non-fat milk and opt for cream-top (non-homogenized) if you must have it. Try to boil it before you drink it to make it easier to digest, and take it warm.
2. EAT LESS MEAT
White meat from chicken and turkey, as well as light seafood in moderation are ok. In general, reduce meat intake. The dense, heaviness of meat increases the qualities of Spring and will send you out of balance. Opt for more veggies and legumes.
3. WATCH YOUR GRAINS
As for grains, emphasize barley, buckwheat, corn, rye, and millet. Do not take too much wheat or rice, as these can increase water element already prolific in springtime.
4. USE BITTER GREENS
It’s green in the hills, let it be green in your belly. Leafy greens like spinach, kale, endive, arugala, dandelion greens, and watercress are great for this season. Ayurveda generally encourages eating cooked over raw food, as it’s easier to digest. Warm salads, steamed or sautéed with onion and fennel are delicious. But in the middle of the day in Springtime, raw salads are fine.
5. SPICE IT UP
Spice with green chilies, garlic, onions, coriander seeds, fenugreek seeds, whole cumin seeds, turmeric powder, black pepper, cayenne pepper, and cloves.
6. REDUCE MOISTURE
Reduce tomatoes, cucumbers, sweet potatoes, and zucchini, which increase spring moisture. Opt instead for artichokes, eggplant, basil, broccoli, radicchio, green beans, and leafy greens.
7. LESS OIL
Reduce use of oil in general, and opt for lighter oils. Ghee is purified butter, so it is ok in moderation, but still reduce intake.
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Wishing you a healthy long life,
Luisa
References:
The 3-Season Diet, John Douillard. 2000.
5/15/24
