In this season, we should be nourishing the body by adding foods that support the yang qualities of spring:
- Drink mint tea with honey
- Cook with pungent herbs: basil, fennel, marjoram, rosemary, caraway, dill & bay leaf
- Whole grains, legumes and seeds
- Beets, carrots and sweet starchy vegetables
- Cook vegetables at a higher temperature for shorter periods of time
- Emphasize raw and sprouted foods
- Eat moderate amounts of food and avoid late meals
All of these ideas were taken from a fabulous nutrition reference:
Paul Pritchford. Healing with Whole Foods: Asian Traditions and Modern Nutrition. Third Edition 2002.
