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Adapting your diet to Spring

Updated: Jan 13, 2022

Spring comes with a new and fresh energy. We often feel like exercising more, being outdoors, change the wardrobe putting away the winter clothes and bringing out lighter and more colorful clothes. The same should happen with our diet. You can naturally adapt the food you use and the way you cook it.

At all times it is important to have a strong Immune System, but now more than ever due to global crisis we are experiencing due to the Corona Virus.

Not everything depends on a vaccine: in fact, most cases are asymptomatic, or only develop mild symptoms.


Let’s strengthen our immune system to minimize the risk of infection and get healthier in the process.


By adapting the diet to the seasons, we are taking care of our health:

  • We increase the ability to adapt to our environment

  • We develop resistance to pathologies that are produced by temporary adjustment

  • We cultivate a more durable and stable energy

  • We harmonize with the environment and this creates physical, mental and emotional stability

The season offers us the foods we need at the right time. That is why the importance of eating the foods that the earth is giving us at all times and avoiding consuming those foods that come from another continent or a place where the climate is completely different to ours. This way we learn to be aware of our needs, of our environment and we enter a dialogue with what we are experiencing.

Winter brings us to a darkness in which nature gathers itself to sprout and bloom in spring. Spring is a time to wake up and enjoy the colors that nature offers us, the gift of a renewal. The light, the temperature, the beauty are an invitation to increase physical activity and the time we spend outdoors.


The energy of spring is light

  • To adapt to the energy of spring we can use these recommendations:

  • Lighter cooking methods: blanching, boiling, steaming, short sautéing, pressing and sprouting.

  • Less salt and salty seasonings.

  • More fermented foods: tempeh, sauerkraut, pickles.

  • Seasonal vegetables that grow upwards: celery, artichoke, arugula, radish and their leaves, the green part of leeks, endives and chives.

  • Green vegetables

  • Lighter cereals and pulses such as: barley, long grain rice, quinoa, wheat (couscous and bulgur), lentils and peas.

  • The most suitable seaweed is wakame.

  • Acid-flavored seasonings such as rice vinegar, mustard, or lemon.

  • The organs that are activated in this cycle are the liver and the gallbladder. Nature invites us with its energy to purify. Therefore we can facilitate this work by adapting our diet.

Detoxing does not mean drastic diets based on juices, or other methods that can create stress on our system. In addition, the tendency after such diets is to return to our previous diet with deficiencies or excesses. It is about knowing the foods that help the excretory organs to perform their function and use them more. And of course reduce or eliminate the foods that damage our capacity to cleanse and purify our body.

Detoxing does not mean drastic diets based on juices, go hungry or following other methods that can create stress on our system. In addition, the tendency after such diets is to return to our previous diet with deficiencies or excesses. It is about knowing the foods that help the excretory organs to perform their function and use them more. And of course reduce or eliminate the foods that damage our capacity to cleanse and purify our body.

If you want to do a detox program under my guidance, I’m here to help you. Your body will thank you… and harmonizing with the energy of spring is a great way to boost your health.



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