Colorful Early Spring Lunch

 

Shifting to Spring Foods

During the winter months, we naturally gravitate toward richer meals so we can gain weight to keep warm. When spring rolls around, however, it’s time to lighten up. Spring is the perfect time to transition to foods that are easier to digest, and you can do that by eating foods that aid in digestion and release toxins.

But this spring, I’m infusing my meals with beauty, not just vitamins and minerals. I choose my ingredients for their color, texture, and flavor, as well as their nutritional value, so I can create an extrasensory experience. It’s delicious, nutritious, and fun. Here’s what I’m eating:

Sprouts

Sprouts are seeds that have germinated and started to grow. They’re packed full of vitamins and usually have a stronger, more distinct flavor than the fully grown veggies they eventually turn into. The beauty of sprouts is that they help with digestion, support immune system functions, and do many other amazing things, perfect for winter-spring transitions. My favorites sprouts are arugula, daikon, radish, and broccoli.

You can easily grow your own or buy them at the grocery store.

Radishes

Radishes are a cruciferous veggie like broccoli. I’ve been buying the “Easter egg” variety because they come in various shades of red including pink, purple, and white, as well as the standard red. They add a zingy spiciness to whatever I’m eating.

The good news about radishes is that they can eliminate excess mucus and when you’re fighting a cold, which is something many people experience between seasons, radishes may be able to help you heal faster.

Radishes also aid in digestion by helping to break down and eliminate stagnant food and toxins built up over time. In fact, in Eastern and Ayurvedic healing practices, radishes are used to release toxins from the body.

My Spring Lunch Recipe

On warmer spring days, when lunchtime rolls around, I break out the rye bread—the kind that comes in super thin slices—and make an open faced sandwich. I layer it with:

  • homemade guacamole (with lemon, garlic, and salt)
  • thinly sliced radishes and carrots (I get a colorful bunch of carrots, too, with purple and yellow to complement the orange)
  • orange bell peppers
  • sprouts
  • thinly sliced red cabbage
  • sprinkle the top with sesame or sunflower sees

This delicious lunch is full of a colorful array of veggies which ensures I get a variety of nutrients.

On cooler spring days I stick to winter foods: soups, stews, warm veggies. I listen to my body and eat foods it desires, and I’ve noticed this helps me feel good in mind, body, and soul.

Here are some other things you might add to your spring lunches:

Add digestive spices to a meal: turmeric, ginger, cinnamon, cardamom, black pepper, cumin, coriander, fennel, and brown mustard seed. Use salt sparingly.1

Other spring foods: citrus, lettuces, basil, cucumber

And the big bonus: high flavor, low calories!


1 http://svasthaayurveda.com/practices-for-a-healthy-springtime-transition/

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