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Spring Preparation #4: Nourish the Spring Body

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.

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