How to strike the right balance and enjoy the best foods of the spring season
We all look forward to spring because it marks the end of the cold weather. As a Brazilian, I appreciate it even more since I struggle with the winter! Spring, to me, means happiness in the air: the flowers are blooming and the days are getting brighter, people start to wear colorful and lighter outfits, spend time outdoors and smile more often! It’s literally the beginning of a new life. And, if you’re anything like me, you look forward to enjoy the best spring produce—fiddlehead ferns, ramps, pea shoots and microgreens—in good health.
According to Naturopathy, when our body is in balance we maintain good health, and when it’s out of balance in any aspect, it can cause sickness. The best way to keep our bodies energetic in this magic season is to incorporate seasonal and local vegetables and fruits into our diet. But these young green foods aren’t just delicious and unusual, they also may have a unique nutritional benefit: a density of phytonutrients that makes them particularly healthful. Phytonutrients in plants are developed for the protection of the plant.
A visit to the farmer’s market is a great way to learn more about local food. When we eat foods indigenous to where we live, the nutritional benefits actually increase! The minerals and nutrients in soil are intended to help us, depending on climate, season and environmental factors specific to our area. Eating fresh, local produce keeps our connection to the ground in a very primal way.
Sprouts and shoots aren’t the only healthful foods of the season. It’s also the beginning of berry season—little nutrient powerhouses full of cancer- and heart disease-fighting antioxidants as well as improve cognitive function. Pea shots and microgreens are greens in a younger life stage. They have the same vitamins A, C and K as their bigger counterparts, but in a smaller dose.
Delicate, floral pea shoots are popular at farmer’s markets during the spring season. But beyond their fresh taste, the greens are particularly nutrient dense. In addition to dietary fiber for good digestive health, pea shoots are a great source of immune-supporting vitamin C and a rich source of vitamin K.
Fiddlehead ferns are with us briefly during early spring. The delicacy is simply the immature fronds of a fern. But beyond a dense, vegetal taste, the greens are full of phosphorus, which helps to build and repair muscle and other tissues.
Ramps are available for a short period as well. These wild onions are really flavorful and I like to eat them raw in salads or cooked, mixed with grains such as sprouted lentils or brown rice.
It’s also a good time to eat more fruits and vegetables, these provide good carbohydrates, water and nutrients to support lightness of body and mind and essential life energy: perfect for the spring.
Opt for bitter foods: bitter greens (dandelion, chard, beet tops), and tart fruits (green apples, plums) are great additions in springtime. In addition to their cleansing properties, they provide the complementary opposite effect of the heavy, oily, creamy foods of winter. Balance out your digestive system with lighter, bitter foods—prepared any way you’d like.
It’s also great to mix up your cooking preparation methods. I enjoy balancing my meals between some raw dishes like salads and some slightly cooked ones. Get in the kitchen and work some magic with lighter cooking methods. Boiling, steaming and sauteeing (low heat and little oil) are a great way to kick off spring. It’s all about embracing a change from winter. As the weather warms up outside, our bodies need lighter options to find balance. Try steaming squash or sweet potatoes leftover from the winter farmers’ markets, sauteeing kale, stewing apples or boiling bitter greens.
Be connected to what your body needs. Enjoy daily doses of sunlight. Don’t forget, that the sunlight is our ideal source of vitamin D, so take advantage of it. Embrace the sunshine, smile and practice gratitude appreciating the beauty of Mother Earth and people around you.
Fernanda Capobianco is the founder of Vegan Divas, the acclaimed vegan cake boutique in NYC and E-commerce website. Capobianco is the author of The Vegan Divas Cookbook and her goal is to help people across the globe to eat and live healthier.