It makes economic sense to eat seasonally as fruit and vegetables are sold more cheaply when they are in season.
Eating seasonally has health benefits too: foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of year. For example the fruit and vegetables that are coming into season for Autumn/winter, such as butternut squash and apples, are packed with vitamin C to boost our resistance to winter colds.
A Supportive Spring Diet
Many people notice a natural, but distinct, shift in their cravings as winter gives way to spring. The arrival of the warmer weather often marks a change in our desire for the heavy, comforting foods so essential during the winter months. In fact, many notice an increasingly insistent preference for lighter fare. Your appetite may decrease and you may find yourself craving fruit, fresh vegetables, and salads galore. This is your body’s way of telling you that it’s time for some spring-cleaning. In fact, spring is a perfect time of year for a cleanse.
But even outside the confines of a cleanse, you can support your body’s natural desire to refresh by favoring the pungent, bitter, and astringent tastes and by eating warm, light foods that are easy to digest. These habits help to balance mucus production and to open the channels of elimination so critical for purification. Stick to drinking room temperature, warm, or hot beverages. You could also try some warm water with a touch of honey during the day. Structure your diet around eating lots of fresh (not necessarily raw) vegetables and a variety of legumes. You can’t go wrong with vegetables, as long as you don’t overdo the heavy or watery veggies like avocado, cucumber, olives, sweet potato, squash or zucchini—which should be reduced.
A good breakfast of fresh fruit or tea. Lunches and dinners of light, cooked grains, steamed vegetables, and legumes are perfect choices. You may benefit from eating lots of bitter greens, cabbage family vegetables (cabbage, broccoli, cauliflower, etc.), and spicy foods like green chilies.
Freshwater fish, tofu, and poached or hardboiled eggs are also great in moderation during spring season. Why not enhance your meals with the stronger flavor of onions, garlic, ginger, black pepper, chili pepper, small amounts cayenne pepper, and unlimited herbs and spices.
During spring, begin to reduce your intake of heavy, oily or fried foods. Reduce any overeating or snacks between meals. Avoiding sweet, sour, and salty tastes. Heavy or sour fruits like oranges, bananas, pineapples, figs, dates, coconuts, and melons are also best reduced. Use very little oil when cooking and, if necessary, substitute water to prevent sticking. Minimise your intake of dairy products—especially in the morning—as they can be quite congesting. (Rice milk and almond milk are good substitutes). If you do have cow’s milk, boil it first, take it warm, consider adding a pinch of turmeric or ginger to make it more digestible (and less congesting). You may feel lighter and more energised by eating less meat; beef, pork, seafood at this time of year. Other foods that are best avoided during the spring include fast foods, sweets, soy products, nuts, excessive amounts of bread, and chilled or refrigerated foods—especially when eaten cold. If possible, eliminate iced or chilled drinks, ice cream, and ice lollies altogether.
The following is a list of ideal spring foods:
Fruits to Favor
Vegetables to Favor
Beets & Beet Greens
Grains to Favor
Oats (dry, not cooked)
Legumes to Favor
Seeds to Favor
Dairy to Favor (All in Moderation)
Animal Products to Favor (If You Eat Them)
Poultry (white meat)
Oils to Favor (In Very Small Quantities)
Flax Seed Oil
Spices to Favor
All spices will generally be very supportive through the spring season