7 Ayurvedic Spring Recipes

It's spring ! What happiness :-)

Season of rebirth par excellence, nature is preparing to burst with joy.

All we have to do is imitate him!

The monotony of winter dishes can finally give way to the vegetable festival that spring brings.

For my part, I love rediscovering each year, with the same joyful anticipation, the taste of radishes, asparagus and green shoots of all kinds.

If you are interested in Ayurveda, you may know that one of the pillars of good health is eating seasonally.

It may seem stupid, but the store shelves offer us so many absurdities (strawberries in December and cabbages in summer) that we forget common sense.

In this post, I share with you 7 Ayurvedic spring recipes to transition smoothly into the new season and stock up on good things, particularly vitamins.

Ayurvedic spring food recommendations

Spring is the best season for elimination and detoxification.

But not just anyhow!

In this season of renewal, Ayurveda recommends these few eating habits for greater health and vitality:

Even if temperatures rise slowly, continue to eat hot foods, preferably steamed foods that are easy to digest.

• Favor green vegetables: artichokes, broccoli, green beans, spinach, kale, endive, lettuce, dandelion greens, curly salads, escarole, peas, watercress
• Favor bitter, pungent and astringent tastes to cleanse excess mucus and fluids in the body, accumulated during winter
• Add spices that help with digestion and boost your immunity: cardamom, cloves, parsley, saffron, turmeric, black pepper, ginger
• Include cereals in your menus: rice, quinoa, barley, corn, millet, buckwheat, bulgur, spelled
• It's the return of sprouted seeds, to add to your salads or vegetable juices
• Sprinkle your dishes with flax seeds or oat bran

To find all the detox vegetables to eat in spring, click here!

 

Asparagus with orange sauce

The super vegetable is making a comeback in spring and it's time to take advantage of it because there are only a few weeks left on your market gardener's shelves! Asparagus is a very good source of fiber and contains folic acid, vitamins A, C, E and K!

Plus, asparagus helps your body in its natural cleansing process!

Ingredients for 4 persons :

• 2kg of white asparagus
• 2 untreated sweet oranges
• 1 teaspoon of Dijon mustard
• Olive oil
• Salt
• Pepper

Peel the asparagus and steam it.

Set aside to eat warm.

While the asparagus cooks, prepare the sauce.

Squeeze the juice from the oranges and reduce in a saucepan over low heat to make a very concentrated juice.

Pour the juice into a bowl and let cool.

Add the mustard and mix well.

Using a whisk, gradually add the olive oil until you obtain the texture of mayonnaise.

Add salt and pepper.

It's ready !

Mung bean, coconut and cilantro kitchari

Kitchari is the ultra-digestible dish par excellence, served in particular to convalescents and young mothers so as not to upset the stomach. This kitchari is due to its anti-inflammatory ingredients

Ingredients for 4 persons :

• 1 cup basmati rice
• 1/3 cup fresh cilantro leaves
• 1/3 cup coconut flakes
• 2 tablespoons of ghee
• 2cm of fresh ginger
• 1/2 cup mung beans
• Salt
• Turmeric
• Water

Wash the rice and mung beans separately.

Let the mung beans soak for a few hours if possible.

Finely chop the ginger and coriander.

In a pot, heat the ghee (you can replace it with olive oil if you don't have ghee on hand) over low heat and add the ginger, coriander, walnut flakes and coconut and turmeric.

Mix well and wait for the spices to release their fragrance.

Add the rice and drained mung beans.

Then add 6 cups of water and simmer for 30 minutes until the rice and beans are tender.

Sweet Potatoes with Kale and Ginger

Very easy to digest, this light recipe is yet filling thanks to the sweet potatoes, rich in complex carbohydrates. The presence of kale brings freshness and helps purge the blood and liver.

Ingredients for 4 persons :

• 2cm of fresh ginger
• 1 small kale
• Sunflower oil
• 2 large sweet potatoes
• Salt
• Pepper

Blanch the kale leaves until they turn a deep green.

Peel the sweet potatoes and cut them into cubes.

Boil for around twenty minutes in a pot of water.

In a wok, brown the grated ginger in the sunflower oil.

Add the diced sweet potatoes and kale.

Season with salt and pepper.

Parsnip, potato and carrot soup with turmeric

We still enjoy soups in early spring, when it's still cool and we need warm, comforting food. This soup combines the sweetness of parsnips with the benefits of root vegetables, all seasoned with spices that help digestion.

Ingredients for 4 persons :

• 4 carrots
• 2 parsnips
• 2 potatoes
• 1 yellow onion
• 2 cloves garlic
• 2cm of fresh ginger
• Fresh coriander
• Cumin
• Sunflower oil
• Turmeric
• Black pepper
• Salt

Finely chop the garlic, onion and ginger.

Brown in sunflower oil in a large pot.

Peel and cut the carrots, parsnips and potatoes into small pieces.

Pour the vegetable cubes into the pot and add water.

Salt and pepper.

Leave to simmer over low heat for 30 minutes.

Blend the soup in a food processor or food mill.

Garnish with fresh coriander and season with cumin and turmeric.

Detoxifying beetroot soup

Combining winter root vegetables with the spring flavors of dill and cider vinegar, this traditional Eastern European soup recipe (also called Borscht) will help you transition into the new season . Beetroot is one of the super vegetables, due to its purple color, it is rich in betalain, powerful natural anti-oxidants. It is rich in vitamins A, B, C, E and K as well as trace elements (manganese, magnesium, iodine, copper, iron, etc.).

Ingredients for 4 persons :

• 3 tablespoons of cider vinegar
• 2 cups raw beets
• 2 cups of cabbage
• 4 carrots
• 1 potato
• 2 tablespoons of dill
• 2 tablespoons of sunflower oil
• ½ yellow onion
• salt

Slice the half onion.

Peel and wash the vegetables.

Cut the cabbage, beets, carrots and potato into small cubes.

Heat water in a large pot (twice the volume of the vegetables).

Once boiling, reduce heat and place all ingredients in the pot.

Cook for 40 minutes, until the vegetables are tender.

Blend the soup in a food processor or food mill.

Serve in deep plates.

Chickpea curry with green cabbage

This dish is perfect for remedying winter weight gain, without depriving yourself and feeling hungry. A favorite food for vegetarian diets, chickpeas are rich in plant proteins. Combined with astringent cabbage, this curry helps to tone tissues that have become a little soft.

Ingredients for 4 persons :

• 1 cup uncooked chickpeas
• 250g green cabbage
• 1 teaspoon of coriander seeds
• 1 teaspoon of cumin
• ¼ teaspoon fenugreek
• 1 clove of garlic
• ½ teaspoon dried ginger
• 1 teaspoon of mustard seeds
• 1 tomato
• 1 yellow onion
• Sunflower oil

The day before, soak the chickpeas in water.

Cook the chickpeas for an hour with half the onion and salt.

In another saucepan, boil the cabbage, previously rinsed and cut into strips, for around fifteen minutes.

In a bowl, mix all the spices (cumin, fenugreek and ginger) with a tablespoon of water to obtain a paste texture.

Finely chop the remaining half onion and garlic.

Brown the coriander and mustard seeds with the sunflower oil in a pan until fragrant.

Add the spice paste.

Add the finely chopped onion and garlic.

And finally add the chickpeas and cabbage.

Stir well and cook over low heat for another ten minutes.

Purifying nettle and wild garlic soup

Who would have thought that this spicy plant would have so many virtues? And yes, nettles, even better when they are picked (with gloves) very fresh and young in spring, are an excellent remedy for all kinds of ailments. They help detoxify during episodes of flu or allergies, help the body produce blood (ideal after periods or childbirth). Combined with garlic, they will stimulate blood circulation and accelerate the release of toxins from the body.

Ingredients for 4 persons :

• Pick the equivalent of a bucket of nettles with gloves
• Ghee or olive oil
• 8 potatoes
• ½ cup minced garlic, preferably wild
• Cumin seeds
• Salt
• Pepper

Remove the nettle leaves from the stem with gloves and wash the nettles.

Peel the potatoes and cut them into cubes.

In a large pot, heat the ghee or olive oil and sauté the garlic, cumin seeds, salt and pepper.

Add water and bring to a boil.

Add the potatoes and cook for 30 minutes.

Add the nettle leaves and cook for 3 to 5 minutes, but no more as this risks losing their nutritional properties.

Blend the soup in a food processor or food mill.

Serve in deep plates.

 

If you want to do a little cure when the seasons change, consider taking a look at this post dedicated to detox foods.

Making your well-being the number 1 priority is not selfishness but common sense.

To be able to function well and give to others, you need to take care of yourself.

This way to discover our little Ayurvedic spring routine.

And thus to motivate yourself to do yoga every day!

 

Discover here our eco-responsible yoga outfits made in France from recycled materials, perfectly suited to practicing all types of yoga!

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