Spring wellness guide

With each seasonal shift, certain tastes are emphasized in that season’s harvest. In the winter, sweet, sour, and salty tastes that balance vata predominate. In the spring, pungent (or spicy), bitter, and astringent tastes that balance kapha rule. And during the summer months, sweet, bitter, and astringent tastes that balance pitta are key.

Each spring, animals dig up bitter, astringent, and pungent roots as the earth begins to warm and sweet moisture fills the air-Earth and water are the elements known in Ayurveda as kapha. ayurveda melbourne

The excesses of winter start to melt as the weather and our bodies warm up and these stored toxins may congest the system in spring. Eat lightly and increase the kapha reducing tastes, especially if you over endulged in winter and are carrying a few extra kilos.

Shift your diet to emphasize foods that naturally reduce the kapha qualities which increase in spring and are linked to respiratory health, congestion, immune stress, weight gain, heaviness and fatigue, and circulatory concerns.

Nature’s natural harvest of bitter, pungent, and astringent foods is the perfect antidote to the tendencies of spring, commonly called hay fever.

Bitter foods includes leafy greens, coffee, tea, berries, bitter roots like dandelion and burdock, broccoli, brussels sprouts, cabbage, kale, radishes, and rocket.The brassicas family of vegetables, including many of the above items, gets its bitter taste from glucosinolates, which have been found to support a healthy response to mutagenic stem cells that support healthy cellular replication. They also act as effective prebiotics that support a healthy gut microbiome. The bitterness of olive oil is due to bitter polyphenols that drive powerful antioxidant activity. Studies have linked olive oil to a host of cardiovascular benefits, as well as healthy cholesterol, triglyceride, and LDL levels. Ensure you dont heat it above 180 degrees where it ozidises and becomes unhealthy.

Pungent – fresh ginger is a wonderful digestive aid, it warms the coolness of spring, clears mucous-the first sign of excess kapha accumulating and does not over heat the tissues like dry ginger powder. Drink 3-4 cus a day of hot water with a few slices of ginger throughout spring. Add  a little more black pepper to your food in spring, avoid anything cold and reduce raw food.

Astringent The mouth-puckering astringent taste on the tongue can have a kapha-reducing effect. Foods like coffee, tea, red wine, red grapes, certain beers, legumes, skins of nuts, fruit skin, seeds, pomegranates, beans, cucumbers, and unripe bananas all elicit this drying effect on the body and are the perfect antidote for the wet, moist and congestive properties of kapha which increase in our environment and effect us most during springtime.

Move it! The body opens up and gaps form between the organs as the weather warms, yoga walking in nature and any endurance exercise which allows you to nose breath is excellent as strength is easily built in spring.

Cleanse it! Avoid eating late or over eating in spring, it lays the seeds for weight gain, allergies, and depression. Eat a little less than you might normally allowing your body to deal with winters excess.  

For help with allergies, hay fever and springtime conditions book a personal consult here