Plant Seeds for Nourishment This Spring
The science of nutrition has developed over time, but Ayurvedic nutrition is ancient, holistic, and timeless. As we become more educated on nutritional needs and nourishment practices, we begin to recognize the importance, value, and validity of Ayurveda.
The Standard American Diet, acronym “SAD”, and to be direct just as “sad” implies - these standards are a bit unfortunate. According to the Standard American Diet, there are three categories or classifications of food. Macronutrients which is comprised of proteins, fats, and carbs. Micronutrients which include vitamins, minerals, and phytochemicals. And lastly, energy or better known as calories. These three categories are the main focus in Western eating.
And although Ayurveda recognizes the food categories above, its view on food, nutrition, and nourishment is much more encompassing and holistic. Additional importance has been placed on the nature of food, the season/time in which we eat, the preparation of food, the taste, proper food combining, and how food relates and or impacts our senses and minds. This wider lens of wisdom and practices keeps us rooted, nourished, and enriched through the interconnectedness amongst nutrition, nourishment, health, and healing.
In Ayurveda, nourishment is first perceived on the tongue through taste (rasa). One can enliven and nourish not only their bodies and minds but one can enliven their senses through the intake of food. Ayurveda believes our senses are the gateways to the mind. Thus, each taste has different effects on the mind as well as the body. For example, the sweet taste, and I’m not talking about birthday cake or late night ice cream, rather nourishing sweet tastes like ghee can help promote growth and strengthen all bodily tissues (dhatus). It can also contribute to healthy skin and hair. The sweet taste (madhura rasa) can promote compassion and love in one’s mind however if used wrongly or consumed in excess the sweet taste can promote attachment, heaviness, and greed.
It is truly an understatement to imply that Ayurveda plants the seeds for proper nutrition and nourishment. By way of individualized approaches, with intentional focus on whole foods, seasonal foods, and six tastes (sweet, sour, salty, pungent, bitter, and astringent) Ayurveda fosters nourishment for every unique individual, every season, and every stage of life.
Eating seasonally with pacifying taste combinations can assist us in refining nutrition into nourishment, further balancing dosha (Prakriti/Vikriti), Agni (digestion), and supporting overall mind-body resilience.
Ayurvedic Spring Nourishment Tips:
Lessen the emphasis on sweet, sour, and salty tastes.
Favor more bitter, pungent, and astringent tastes.
Focus on eating warm, light foods that are easy to digest.
Continue drinking hot, warm, or room temperature water.
Gradually start to reduce your intake of heavy and oily foods.
Minimize your intake of dairy products, especially in the morning.
If choosing dairy during this season, choose lighter options like goat or sheep’s milk products.
Reduce your consumption of heavy or sour fruits.
Lastly, If you consume animal/meat products, favor lighter proteins such as white meat, rabbit, venison, eggs, shrimp, and freshwater fish.