Spring Bowl with Greens, Avocado and Radish
Bitter, pungent, and astringent tastes (greens, radish, spices) clear out spring heaviness.
Avocado is rich, so use only a small amount and balance with heating spices and lemon when balancing kapha dosha. Vata and Pitta can add avocado more liberally.
Warm, cooked food supports digestion and clears ama (toxins), especially in Kapha season.
Ayurvedic Spring Flower Tea
These flowers create a synergistic effect that helps ground racing thoughts, reduce inflammation, support gentle detoxification, and harmonize mind-body energy during seasonal transitions.
Arugula and Roasted Squash with Pomegranate
Arugula is a wonderful green that is slightly pungent and bitter, which is excellent for cutting phlegm and clearing digestive and liver stagnation.
Squashes are full of minerals, vitamins, and healthy fiber, plus are excellent for respiratory health.
Pomegranates have an astringent taste are high in antioxidants and flavour.
Cinnamon Baked Pears and Walnuts
Roasted Rice with Dates, Cinnamon and Cardamom
Kadha: Immunity Boosting Drink
DIY Tridoshic Body Massage Oil
Asparagus Saffron Risotto with Lemon
Strawberry Rhubarb Crisp
Sweet Potato with Kale and Ginger
