Time To Turn Over A New Leaf (Or Two?)
Date Posted:6 September 2014
Turning over a new leaf
As we move from winter to spring it’s a great time to increase intake of a variety of crunchy vegetables and fruits. Time to see what nature has on offer and to increase our intake of leafy greens and other fresh, spring vegetables and fruits.
You may even find the desire for some salad greens starting to arise again as the weather becomes warmer. Consider mixing and matching from a variety of leafy vegetables: endive, spinach, red chard, arugula, watercress, green and red leaf lettuce and raddichio (red or Italian chicory). Not only does the end result look colourful and inviting, it also packs a punch in helping with spring-cleaning and lifting energy.
Did you know?
It can take up to seven times eating a new food to acquire a taste. When trying a new vegetable, allow time to acquire the taste and prepare the vegetable in different ways, such as steamed or lightly sautéed with spices such as the Kapha seasonal spice mixture or raw in a salad.
Vegetables come from many different parts of plants, including the leaves, roots, tubers, flowers, stems, seeds and shoots. Some vegetables like tomatoes and pumpkin are the fruit of the plant, but are included in this group because they are used as vegetables.
Some root vegetables like kumara (NZ sweet potato) and carrots provide energy while also being grounding to eat. Legumes are the seeds of plants from the leguminosae family. These vegetables are eaten in the immature form as green peas and beans and the mature form as dried peas, beans, lentils and chickpeas.
Three foods to consider bringing into your diet this spring are Jerusalem artichoke, daikon radish and fennel.
Try to buy locally grown fruit and vegetables, not only are they generally fresher, but the impact on the environment is reduced as the food hasn't traveled as far to get to your plate. Buying locally also strengthens small communities economically. Farmers markets are now a common sight in many towns, if you can't find one have a look on community noticeboards in libraries or community centers; or insist on locally grown produce in your supermarket.
Just a sprinkle
Sometimes I look at a stir-fry or salad and think - it needs something - then I find myself reaching for a sprinkle of roasted walnuts or almonds. You might want to try less familiar options like shelled pistachios or chopped hazelnuts in small amounts to add a tasty and interesting difference to your culinary delights!
Cleaning the plumbing
To really get the best from the food you eat this spring make use of our 3-15 day cleanse below. Just like a car needs it’s oil changed at regular intervals to maintain performance, so too your body needs the equivalent of a seasonal service at spring time.
VATA cleanse and detox >>
Choose this cleanse if you are Vata type or suffering from Vata imbalances such as constipation, difficulty sleeping or feeling worried, anxious or fearful.
PITTA cleanse and detox >>
Choose this cleanse if you are a Pitta type or suffering from Pitta imbalances such as bodily heat or acidity, loose bowel motions, waking in the night and finding it difficult to go back to sleep or feeling resentful and angry within.
KAPHA cleanse and detox >>
Choose this cleanse if you are a Kapha type or suffering from Kapha imbalances such as weight gain, mucous congestion, with low energy and finding it difficult to motivate yourself and a tendency to feel sad or low in mood.
Wishing you the bliss of balance this spring!
|Linda Sinden has been a practising Maharishi Ayurveda Consultant since 1990 and is a regular contributor to our weekly Insights. She has a practice in Auckland, New Zealand and also provides phone or Skype sessions for those who need assistance, but don’t have a consultant in their vicinity. Email: firstname.lastname@example.org Skype: Linda.Sinden Mobile: +64 212237525|