Balance the Body with Eating Seasonally: Spring & Summer

Image by Gabriel Gurrola

Image by Gabriel Gurrola

Let food be thy medicine and medicine be thy food.
— Hippocrates

Whether classes, workshops, and 1:1 sessions with clients addressing concerns around food is always oe of the largest topics of discussion. Food is necessary, but it is also one of the most emotionally charged aspects of our lives as many of us struggle with a healthy food relationship. So my goal is to always provide the simplest yet effective routes to beginning the healing journey with how we nourish and experience our nourishment. And one of the ways that never fails, no matter your mind body type (constitution), is to eat with the season.

As Hippocrates so simply pointed out, what we ingest each and every day becomes our greatest ally or most fierce opponent. When we begin to look at our food as medicine, and a dosha balancer at that, we can begin to experience local produce and food as allies in keeping our elements in harmony. Nature grows and produces food in rhythm with the needs of our bodies to ensure that the right nourishment is provided for all her sentient beings, isn’t that amazing?

Spring & Summer Produce

  • Basil

  • Rosemary

  • Parsely

  • Mint

  • Watercress

  • Cilantro

  • Thyme

  • Arugula

  • Broccoli

  • Collard Greens

  • Spinach

  • Peas

  • Apricots

  • Peaches

  • Cherries

  • Carrots

  • Beets

  • Avocados

  • Raspberries

  • Strawberries

  • Asparagus

  • Cucumbers

  • Blueberries

  • Blackberries

Tastes to Favor: Sweet, Bitter, Astringent

Tastes to Minimize: Sour, Salty, Pungent

Consider this your invitation to explore your local markets and see what local farmers are producing in your region. The list above is a general list and one cultivated from my knowledge of the Northern Hemisphere in a temperate climate so where you are may be slightly different. Farmers markets or CSA programs are the simplest way to engage with your regions seasonal produce and takes guess work out of what is actually in season and what is imported. Keep fruits sweet and your greens bitter/astringent and you will support your body in keeping cool and reducing any excess pitta (fire) that may accumulate in hotter months without having to put too much thought into it.

Important to note is that during the warmer months our Agni, or digestive fire is actually at its lowest capacity as we are radiating more heat from the body as we regulate our inner temp. Practices that kindle Agni are lightly cooking our food (think grilling or lightly sauteeing your produce), eat fruit by itself, or try chewing a small piece of ginger about 10 minutes before meal time. If you start to notice you are feeling gaseous, bloated, or having trouble with constipation (too much raw food) or diarrhea (too much heat) then adjust your foods accordingly. And if you need support with adjusting your meal plan, reach out!

Ayurveda really can be that simple.