Spring Vegetables

As spring arrives, we embrace warmth, lightness, and increased energy (prana) around us in nature vibrant vegetation, flowers, and produce.

Many colorful vegetables appear in spring, but the most notable are green. These contain chlorophyll, which absorbs most colors of light except green, making plants appear greener through photosynthesis, which allows plants to convert sunlight into energy. Plants use sunlight, water, and carbon dioxide to produce food (sugars) and release oxygen.

Spring Notable Vegetables:

Fava beans (broad beans) are low in fat, high in protein and fiber, packed with vitamins and minerals, boosting immunity, lowering cholesterol levels, and improving L-dopa and neurological disorders.

Asparagus is low in calories and fat and rich in fiber and vitamin K absorbing calcium and protects against osteoporosis and it diuretic qualities support weight loss.

Peas- (English, snap & snow) are a powerhouse of nutrition, with a high fiber content and a lower glycemic index. It contains almost all vitamins and minerals, along with fiber and protein.

Artichokes are low in fat and high in fiber, and they contain vitamins C and K, calcium, iron, and potassium. They cleanse and stimulate digestion, improve alkalinity, and are anti-inflammatories.

Radishes are pungent and heating, but the spring varieties are less hot and sweeter, and are digestive aids that break down toxins (Ama), enhancing digestion, clearing ama, and reducing congestion.

Broccoli is a nutrient-dense food that has cold, light, and dry qualities. It is best steamed, sautéed, or roasted with warming spices like ginger, cumin, or turmeric to improve digestibility. 

Leafy Greens- (collard greens, kale, chard) are cleansing foods that are generally bitter and astringent. Best when steamed, roasted, or sauteed with warming spices like ginger, cumin, and turmeric, and ghee.

Cauliflower is a light, cooling, and drying vegetable, and due to its high fiber content, it can cause gas and indigestion if not cooked properly, so it pairs well with warm spices like turmeric, ginger, or cumin. 

Green Beans are a light, nutritious, and easily digestible vegetable that provides fiber and supports detoxification. Best with digestive spices like ginger or cumin to minimize potential Vata-inducing gas. 

Spring Onions & Green Garlic are pungent, heating, and stimulating, aiding digestion and removing toxins by increasing "Agni" (digestive fire).  Due to its heating nature, it can increase Pitta dosha.