Easeful Spring: Ayurveda to the Rescue!
It's spring time in the northern hemisphere! It's a time to enjoy the beautiful blooms, and the warming weather. Yet, seasonal transitions also tend to bring forth stress. Change is not always easy. Spring blooms also exacerbate allergies and no one enjoys those! We've previously written about finding ways to "vibe" with spring, and you can find that article here. Deepening into ways to be in rythem with the season is a positive thing for our mental health. Our latest podcast episode, " Ease into Spring: An Ayurvedic Approach To The Season of Re-birth" offers deeper insights into making
a mindful transition to spring. In this episode we share that we can further support our physical bodies in spring by using certain ingredients. In Ayurveda, spring is coined the season of "Kapha", the element of water. The foods we eat is one easy way to balance the excess Kapha in the air. Give the recipes below a try, and let us know how this worked for you! The recipes below will help fight allergies, lower inflammation, and soothe the digestive issues that may arise during Spring. As always, please don't consume anything you are allergic to, and consult your doctor if you have a medical condition that could react negatively to the below ingredients.
Turmeric Honey (Add some turmeric powder into your honey jar, and mix well, enjoy this all season long!)
Golden Milk Latte with Ghee (excellent in the evenings as a way to prepare your body for deep rest and inflammation support)
1) Warm 1 cup of your preferred milk
over the stove in a pan
2) Add 2 teaspoons of powdered
turmeric or your favorite powdered
turmeric milk mix
3) Add 1 tsp of ghee (I love to buy my
ghee from here, and enjoy the vanilla
bean ghee they have)
4) Stir with an electric milk frother, and
top your latte with cardamom and
Stinging Nettles! (Forage them wild, wash and cook them and add to salads, or steep in boiling water as tea, or checkout the delicious soup recipe below)
Spring Stinging Nettle Soup
1-2 Cloves of Garlic
Spring Onion (not green onions y'all)
1 quart of Homemade Bone Broth (can sub this with vegetable broth)
A few big handfuls of fresh Stinging Nettles
Juice of a Whole Lemon
1/2 cup of Chopped Parsley
1 Bay Leaf
Salt & Pepper to taste
Chives (for garnish)
In a medium-sized pot heat 1 tbsp of olive oil, add chopped garlic and onions and cook for about 5 minutes while stirring frequently.
After 5 minutes, add chopped parsnips, parsley, the bay leaf, and your choice of liquid. Bring to a boil then reduce heat to a simmer and cover for about 10-15 minutes until the parsnips soften.
As the soup is cooking, begin prepping your nettles. For starters, put on some gloves – don’t skip this step! Carefully pick the nettle leaves from the stems and wash them thoroughly. Once the parsnips are soft add nettles to the pot and cook for 2 more minutes.
Remove from the heat. Fish out your bay leaf and add lemon juice and salt + pepper to taste. Add soup contents to your blender or use an immersion blender and blend until smooth.
Serve garnished with freshly chopped chives.
Enjoy! Eat mindfully and notice how your mind and body feel after consuming this nourishing soup!
*Has all this seasonal Ayurveda and plant medicine information peaked your interest? Reach out via our Contact us page. We have in-depth seasonal workshops coming up in April and May!