As seasons change from Winter to Spring, there’s a damp crispness in the air, the feeling of all that was old and decaying is washed away, leaving room for new growth. Mother nature has her routine of changing the seasons down pat. The days start to get lighter and stay light longer, switching out your heavy winter coat for something that will be just enough to stave off the chill, and you’ll find this is the time where sounds of wheezes and sniffles are a regular occurrence.
When I’m asked what is different from following a regular diet to an Ayurvedic diet, the short answer, nothing, long answer, eating based on the seasons is key to keeping yourself and your immunity in check. I’m not talking about following what’s in store at the local grocer’s, although that’s important, I’m talking about our foods’ properties. For example, it’s beneficial to eat foods that are unctuous, sweet, and heavy in winter. This is why I tell people that we’ve been following an Ayurvedic diet for centuries without realizing it. If you think about it, during the holidays, we participate in candy, pies, cheese, spices like clove, star anise, and cinnamon. It makes sense, right? From October to November, it’s a bevy of candy, cakes, pies, sweets, cheese, and heavy meals leading to the ultimate common New Year’s pledge “to lose weight.” But when Spring comes around, astringent, bitter, heating and sharp foods are key to expelling many of the side effects of the season before. Bitter foods are beneficial when keeping to that New Years’ pledge. I usually cook a lot of Bitter Gourd, Opo squash, and asparagus sauteed in mustard oil (just a touch because a lot goes a long way).
Here’s one recipe that I love to make that’s easy, fast, and Spring friendly.
I guess now would be a good time to tell you that I’m not one for measurements or details, and I’m more of throwing stuff together and seeing what happens kind of cook.
Salmon with Asparagus & Tomato
- Filet of Salmon
- Asparagus
- Small tomato cut in half
- Salt & Pepper to taste
Bake the salmon @ 400 deg for approx. 10-15 min
In a sauté pan, sauté asparagus with a touch of mustard oil until al dente
Add in halved tomatoes and cook through just until they start to burst
Plate and eat.
Balancing Cat 