And Seasonal Transition Insights from Ayurveda
‘Tis the season for all the seasons to exist within one season. One moment it feels like summer, the next day (or hour?!) we’re back in the depths of winter.
Some days are a combo of warm morning sun, gusty afternoon winds, and sporadic sprinkles of rain if Mother Nature is feeling cheeky. You can’t blame her…
‘Tis also the season of abundant, delightful produce like green beans, asparagus, strawberries and blueberries, radish, and ramps. Artichokes are still around, too!
All of this deliciousness can be concocted into warming meals on the sneaky colder days, or refreshing eats on the sneak-peek of summer days.
In Ayurveda, this period – along with the summer-to-fall transition – is considered an opportune time to reset and prepare the body for the upcoming season.
To be clear – this is not a juice fast, and there are even contraindications for those who are not optimal candidates for this type of seasonal protocol.
I repeat: No diet or wellness practice is one-size-fits-all!
That said, in the spring, Ayurveda suggests a way of eating that:
- Avoids heavy, congesting foods.
- Favors more “cleansing” foods.
- Creates a balanced internal (and external) environment.
To be clear again – this post and the meals I’m sharing are not cleanse-related.
But I do believe that eating as seasonally and mindfully as possible, when possible, supports physical and emotional wellbeing – especially during seasonal transitions.
Another fun thing about eating seasonally: The food that grows during each season contains what our bodies need to help us adapt to that time of year. Nature nurtures!
*Check the Ayurvedic articles linked above to learn more about seasonal eating, or follow the insights of my go-to sources: Divya Alter, Dr. Marianne Teitelbaum, and Dr. John Douillard.
Whether we decide to explore a cleanse or elimination diet or not, my current aim is to nourish myself as best as I can without worrying about it to the point of spiraling.
Yes – eating with the seasons and based on your unique needs do have merit. But if the process and the choices you make become overwhelming, anxiety-ridden, and suck all the enjoyment out of life, the benefits might very well be compromised.
And yes, sometimes elimination-style diets can help restore the gut to be able to enjoy difficult-to-digest foods again, too. It’s not a black and white topic!
Regardless of personal dietary decisions and circumstances, making conscious, empowered food choices – a true privilege – tends to feel much more grounding than eating from a place of fear or perfectionism.
So whatever the season, whatever the weather, and whatever the meals, I hope you’re doing and eating whatever you need to feel balanced, nourished, and happy.
For what it’s worth – below are a few things I ate, maybe cooked, and definitely loved as winter has transitioned into spring. Some of it is Ayurvedic-inspired, some not at all, but I do love to use Divya’s or my own homemade ghee to cook every day 🙂
P.S. For what it’s worth part deux: When I did Ayurvedic seasonal protocols in the past, I modified this short, relatively simple cleanse by Dr. Douillard and made my own version of kitchari. I use Divya’s kitchari one-pot meals year-round.
Tartiflette, simple salad, and Beaujolais (above). A nourishing homemade meal after an afternoon of harvesting olives at a friend’s family orchard. A life highlight 🫒🍷
Challah sandwiches and fresh sides (main image) from the lovely La Cachette in Arles. Mine: artichoke, roasted tomato, feta, pesto, arugula and pine nuts. Raph’s: roasted spiced beef x yogurt sauce. Served with house made orange blossom lemonade 🥪 🥗
Roast chicken and root veggies. It’s still sometimes weird for me to share meat-based meals after not eating it for 13-ish years, but this was really cozy on a cold night, super delicious, and I learned how to make stock from the bones 🍗🙏🏻
Roasted aubergine and mozzarella; salad with green beans x balsamic vinaigrette and toasted sunflower seeds. So simple and so tasty 🍆 🥗
Spiced roasted cauliflower, beets, and chickpeas over rice x tahini dressing. Ayurvedic-inspired with some of my favorite Chandika masalas 🍚
Omelette with zucchini and comté – plus sourdough, butter, and creamy chèvre 🍳🧀
Baked fries in ghee x coconut oil, steamed artichoke, homemade mayo, mâche salad 🥔
Quick pickles with cucumber, carrot and shallot – for salads, sides, or snacks 🥒 🥕
Roasted zucchini and chèvre brioche from a favorite organic bakery in Old Town. Their breads are made from ancient grains, and this mini-pizza brioche really hit the spot. I’m inspired to recreate it – can someone please teach me how to make brioche?… 🍞
Blended veggie soup with cauliflower, potato, spinach, chicken stock, and herbs – rosemary, thyme, Herbes de Provence. Served with olive oil, toasted seeds and parmesan. Ayurvedic-inspired, so yummy and warming on a surprisingly colder spring evening 🍲 🌱
Blueberry x banana spelt x buckwheat pancakes with honey and vanilla cream 🍌 🥞
Dark choc with deluxe pistachio butter and a date – a favorite daily dessert. Sub tahini or nut / seed butter of choice, sprinkle with sea salt 🍫
Chocolate hazelnut Babka from PANA Boulangerie while passing through Montpellier. Their bread was also wonderful, but this treat was magical 🤌🏻
If Ayurvedic products peak your interest, use code SASHAN15 for 15% off Divya’s thoughtfully formulated goodies. Highly recommend the ghee and kitchari meals.
Reach out for personalized support if and when you need – intro calls are free.
To support those in need via nourishing meals, consider donating to impactful organizations like World Central Kitchen.
What’s been nourishing your belly and heart so far as winter slides into spring?
Take good care,
S
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