As far as mindful eating goes, what’s good for the goose isn’t always good for the gander. In other words, we are too individualistic to adhere to a one-food-fits-all diet and factors such as personal taste, genetics, blood type, and metabolic rate best determine what nourishes us (that’s why fads diets are just that). One exception, however, is eating “in season”. Do you crave apples in the fall? Nuts in the winter? Indeed these are healthy signals that your body is adjusting to its climate and is craving the appropriate nutrition for that time of year. Good thing since the longer produce sits around (or flies from coast to coast or country to country) after being harvested, the more nutritionally depleted it becomes. Smart machine, your body. For centuries, the healthiest societies in the world have followed a seasonal diet and use it as part of their holistic approach to medicine for less dis-ease and greater health. Likewise, they believe that seasonal foods have “energetic” qualities that coincide with what the body needs most to thrive at that time of year. For example, root vegetables (as well as meat, fish, and beans)–which are more plentiful in the fall and winter–give a “grounding” feeling for warmth and more sustainable energy in heartier times. Spring vegetables and grains (think leafy greens, barley, quinoa, corn, millet, fruit, raw foods), on the other hand, grow upward toward the sun and offer a “lightening” and cleansing effect on the body. Keeping the two in balance, and modifying accordingly, are indeed good for the goose–and the gander.

So, as you set your clocks forward, let this be your cue to spring your, healthy-eating-for-the-season, into action. 

The following THREE-DAY MEAL PLAN, based on age-old Ajurvedic principles (to learn more, go to http://www.lifespa.com), is designed to help reduce winter-accumulated fat, excess mucous, and offer quick energy and greater balance. As a general rule, focus on foods with bitter, pungent, and astringent tastes for the most cleansing effect. And avoid heavy, oily foods while reducing the tendency for sour, salty, and sweet. Happy, healthy, spring!



1/2 cup of steel-cut oatmeal w/unsweetened coconut milk and dried appricots


Two handfuls of pumpkin seeds


garbanzo and pinto bean salad (w/corn, cilantro, onion)


Green juice (dandelion greens, collards, apples)


Asparagus, bean and bell pepper soup w/smoked tofu on the side. Plus, Asian greens with carrot/ginger dressing

Day 2


2 egg whites seasoned w/cumin, turmeric, and black pepper. Plus, 1/2 cup of blueberries


Handful of figs and sunflower seeds


Sprout salad (bean alfalfa, broccoli, etc) w/ shiitake mushroom dressing. Plus 1/4 cup of quinoa


5 to 7 baby carrots


Cauliflower steak (roast the whole head). Plus, Spinach salad w/ fruity dressing

Day 3


2 buckwheat pancakes, w/ half of a papaya


Handful of dried fruit


Baked potato w/side of raw kale salad sprinkled with currants, or cranberries and hemp seeds


Green juice (parsley, kale, ginger, carrot)


Mushroom soup w/quinoa. Plus, roasted brussel sprouts, and sauteed spinach




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