Hey Good Looking, What You Cooking?

Are you still eating your last summer’s diet?

In Alberta we are very fortunate to observe the changing of the seasons ( OK, OK, you might disagree with the “fortunate” ) Our supermarkets, however, are the land of eternal summer. There the crops seem to be the same all the time – apples, bananas, grapes, oranges -  no matter what season or temperature is outside. Interesting things you can find in the “seasonal” isle -  Christmas pastry,  Easter candy eggs, Valentine cards. No seasonal produce, though.

Traditional cultures all over the world believe that nature produces the seeds and the crops with which to heal the ills of the season and help prepare the body for the season that follows. Seasonal diet is easier on your body and your wallet, too.

According to Ayurveda spring time is governed by Kapha dosha,  a constitution comprised of two primary elements – water and earth. Imagine mixing the two – what do you get? Mud! In spring, mud is everywhere – outside, on your boots, in your car, kids and pets tracking it through the house.   As temperature rises and our bodies start to soften after the cold, dry winter season we get a little muddy too – with wet coughs, runny noses and allergies.

What is the spring antidote diet?

Instead of getting into complexities of Ayurveda – elements, doshas, tastes – think about spring crops – sprouts, fresh baby lettuce, new carrots, peas, artichokes. These are the foods we all naturally crave this time of year. Now is the time to start adding more of the fresh green salads into your diet. Chlorophyll, the pigment that gives plants their green color, is also a potent natural internal cleanser.

As the temperature begins to rise, slowly start tapering your use of oils, red meat and nuts. White meat from chicken or turkey, freshwater or light fish and eggs are the best choices of non-vegetarian protein this time of year.

If possible, avoid dairy products in the spring, switching to soy or rice milk ( my fave!) and eliminate all sweeteners, except for uncooked honey.

Eliminating heavy or sour fruits –   bananas, oranges, dates, avocados – will pay off; these increase the heaviness and wet properties abundant in spring. Add lighter fruit, such as apples, and late-spring berries – strawberries and cherries to your diet when they become available.

Still not sure what to cook for supper? How about a light soup or, may be, a delicious vegetable curry? Here are the recipe I love:

Red Lentil Soup ( from The Modern Ayurvedic Cookbook by Amrita Sondhi)

• 1 tbsp olive oil
• 1/2 cup finally chopped onions
• 1 tsp each minced garlic and ginger
• 1/2 cup each chopped celery and carrots
• 2/3 cup red lentils
• 6 cups water
• 2 tsp vegetable bouillon powder
• 2 cloves
• 3 whole peppercorns
• 1 cinnamon stick ( about 2 inches)
• salt, pepper to taste and 1 tbsp of chopped cilantro to garnish

In a large pot on medium-high, heat oil. Add onions, garlic, and ginger, and saute for 1 minute. Add celery, carrots and cook for 3-4 minutes. Add lentils, water and all other ingredients, except salt, pepper and cilantro, and bring to boil. Reduce heat to simmer, cover with lid, and cook for 20-25 minutes, until lentils are soft. Remove cinnamon stick and peppercorns. Add salt and pepper to taste, garnish with cilantro, and serve!