Ayurvedic Practices for Achieving Balance and Wellness This Spring

Nancy White, Ayurvedic Health Counsellor & Registered Aromatherapist

Imbalances Occur During Seasonal Transitions

Springtime in Northern BC typically alternates between Vata weather (cold, windy, dry, and irregular) and Kapha weather (cold, wet, and heavy). As the weather starts to warm up, the Kapha that has accumulated in us over the winter begins to liquefy. This 'melting' of Kapha is what causes a lot of the spring colds and allergies (Lad 2012).

Ayurveda recognizes our minds and bodies are continuous with our environment and over time they can accumulate the qualities of our surroundings. When the weather changes, it affects our mind-body constitution (dosha), and this can cause an imbalance. Those that are dominant in Vata and/or Kapha Dosha in their constitution, or that have existing imbalances in either of those doshas, may feel particularly imbalanced in the springtime.

Seasonal practices help our minds and bodies to adjust to seasonal changes. Ayurveda recognizes that it takes about two weeks to transition out of one season and into the next. During this time, our doshas are more easily imbalanced, and our agni (digestive fire) tends to be low, so it's important to practice good self-care and to gradually adjust our diet and lifestyle to adapt to the new season. Seasonal transitions are also an excellent time to do a gentle kitchari cleanse to remove ama (toxins) that may have accumulated, to balance the doshas, and to boost digestion.

Seasonal practices for Spring

Foods to Avoid

• Heavy, sticky, very oily foods, e.g., pastas & sauces, dairy products, greasy foods

• Ice cold food and beverages (e.g. ice cream and frozen smoothies)

• Excess meats (especially red meat) and heavy stews

• Sweet potatoes, avocadoes, bananas, cucumber, melons (Lad 2012)

Foods to Add

• Light, bitter, pungent, and astringent foods, e.g., spinach, kale, asparagus, bell peppers, veggie and bone broth soups, kitchari, legumes, basmati rice

• Warm foods and drinks (e.g. cumin, coriander and fennel (CCF) and ginger teas)

• Warm spices such as cinnamon, clove, ginger, turmeric, cumin and coriander

Lifestyle Changes

• Have a regular daily routine - wake up before 6:30 a.m. and get to bed by 10:30 p.m.

• Practice movement every day for at least 20 minutes. Spend time outside every day if possible.

• Use a Neti pot to remove accumulated mucous (Kapha) from the sinuses as needed.

• Practice Nasya (oiling the nose) to reduce inflammation, support allergies, and to protect the sinuses from road dust. *Do not practice nasya when sick.

• Use essential oils in a diffuser such as: Eucalyptus, Balsam Fir, Niaouli, Lemon, and Basil to help keep the upper respiratory tract clear (consider all contraindications before use).

• Use a dry brush to stimulate the movement of lymph (Kapha) or do warm oil massage/abhyanga (Vata)

• Practice pranayama such as kapalabhati (skull shining breath) or bhastrika (bellow's breath) to clear the respiratory tract and to stoke the agni

• Avoid cold drafts, especially from air conditioning (Lad 2012)

• Complete a kitchari cleanse (instructions below).

Kitchari Cleanse

A kitchari cleanse is eating a mono-diet of kitchari for 2 to 3 days. During a kitchari cleanse, I like to eat homemade oatmeal for breakfasts and then my lunch and dinners consist of kitchari. Fresh fruit, nuts and seeds can be eaten for snacks. Kitchari is a nourishing and healthy meal that is easy to digest and consists of: 50/50 mung dal beans and basmati rice, and is cooked with ghee, spices, and vegetables. Kitchari gently scrapes the digestive tract and removes toxins, while the spices help to gently stoke the digestive fire. Ghee, which is an Ayurvedic super food, nourishes the gut microbiome and reduces inflammation in the digestive tract. Kitchari is balancing to all three doshas (Vata, Pitta, and Kapha).

Kitchari Recipe *Note this recipe has been adapted from Paavani Ayurveda

1 cup basmati rice, rinsed

1 cup mung dal beans, soaked overnight

2 TBSP ghee, or coconut oil

1/2 tsp fennel seeds

1 tsp cumin seeds

2 tsp ground coriander

1 TBSP turmeric powder

1 inch piece of ginger root, grated

1/4 tsp black pepper

1/2 tsp sea salt

6 to 10 cups water

Veggies: chopped carrots, kale, zucchini, sweet peas, asparagus

Garnish (optional): cilantro and squeeze of lime

Directions: Using a strainer, drain the mung dal beans and then add the rice to the strainer. Rinse together until the water runs clear and set aside.

Warm the ghee on medium-low heat and then add the seeds until they begin to sizzle/pop. Add the turmeric, coriander, ginger, salt, pepper, and stir for a minute. Next add the rice/beans and stir for 2 minutes. Add more ghee if needed. Add 6 cups of water to the pot and bring to a boil. Cover and simmer for 20 minutes. After 20 minutes, add the chopped vegetables to the top of the pot (don't stir) and add more water if needed. Cover and cook for another 20 minutes. The kitchari will have a porridge-like consistency and veggies should be soft. Enjoy!

References

Collings, Trudy. "3 Day Digestive Reset with Ayurvedic Kitchari" Paavani Ayurveda, Jan. 7, 2021. Accessed April 20, 2025.

Lad, Vasant D. Textbook of Ayurveda: General Principles of Management and Treatment. Volume 3. The Ayurvedic Press, 2012.