Spring Time in the Rockies Heralds Subtle Changes:
March is that intermediary month, where spring is on the way, yet we may still be experiencing signs of winter in Colorado. In order to be healthy and happy as you navigate these seasonal changes, which can pose challenges to our overall health and well-being, I offer some lifestyle tips from the ancient science of Ayurveda to help you feel, do and be your very best.
As spring unfolds near the end of March, let your health blossom along with the bulbs you may have planted last fall, and the buds on the trees. Flowing with the seasons is easy when we follow a few basic principles.
Right now, the variable weather and damper conditions that come with the spring snows signal a change from those conditions that are inherent in the Late Fall and Early Winter. As spring approaches, we are moving out of what is referred to in Ayurveda as the Vata time of year (typically cold and dry) and into a Kapha Climate - one that is cool and damp. This is "spring time in the Rockies."
These changes suggest that we make minor modifications to diet, as well as to our movement (yoga) practices and even to the way we breathe in order to feel our very best! Easing into the spring season by taking care to clean out the accumulation from the winter season (in our bodies and perhaps also in our homes) will foster greater health on many levels. As a result, we may flourish all through the summer and into fall!
Simple Ways to Modify Your Diet:
According to the Science of Ayurveda, we want to incorporate more bitter, pungent/spicy, and astringent tastes in our diet as the weather warms up. Find these in raw fruits and vegetables, especially lettuces and herbs such as dandelion, fresh ginger root (makes a great herbal tea) and garlic, as well as pulses, and legumes.
These tastes open the body's channels of elimination, clearing excess mucus and moisture. As we move into the spring season, you are wise to reduce your consumption of kapha-aggravating tastes including sweet, sour and salty foods which tend to cause water retention, something we don't need at this time of year.
As March is a transition month – one that sits between the seasons – we want to tread lightly as we make these diet modifications. Until it's warmer, continue to minimize your consumption of raw and cold foods. Eating warm, lightly cooked meals, especially in the morning and evening, is wise. A salad at lunch may be a nice way to change up the routine a bit, and add in some of the spring tastes. Using lighter grains now including quinoa, millet and barley are also great ways to add in Kapha reducing foods in the springtime.
Diet and Lifestyle Tips for Spring:
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Namaste, Sharon Alexander, RYI 500 hr.