HOW TO EAT VEGGIES IN MARCH | AYURVEDA DIET

Got Spring Fever?

Have you been feeling sluggish and little heavier than usual?

Are you itching to get outside and to get moving more?

Well, you don’t have to wait too much longer.

As the warmer weather moves in, your body is naturally ready to lighten up. Yay! ?

So how do we help our body do what it naturally wants to do, which is lighten up?

By munching on more greens!! ????????????

Really.

According to Ayurveda, March is the best time of the year to begin enjoying salads!

Now, I know you are already filling 1/2 of your plate at each meal with vegetables, right? 😉 So now all you need to do is begin to transition from those heartier root vegetables to lighter spring greens.

Here’s How and Why:

1. Bitter Greens – Aside from increasing prana (life energy), bitter greens AKA leafy greens have the added benefit of gently cleansing your liver.

2. Juicing – Vegetable juicing not only builds prana, but it also aids in fat metabolism. Oh goodie!

3. Garnish – Top your meals with cilantro as a garnish. Cilantro is a great digestive and detox-icant. It also tastes delicious. I personally love a fresh cilantro drink – just cilantro and water pulsed in my Nutribullet for 30 seconds. Instantly cooling to an overheated body.

BEWARE: If you tend to be “gassy” or struggle with digestive issues like bloating and indigestion, avoid raw veggies and instead saute your veggies, especially brassicas like broccoli, cauliflower, cabbage and brussel sprouts in oils or ghee butter along with digestive spices like ginger, cumin, coriander, fennel, cardamon, and turmeric.

If you do opt for raw veggies, the best time of day to have them would be in the middle of the day, between 12 and 2pm when our digestion is at its strongest.

So, now you have three good ways, and three good reasons, to begin getting greener this month.

If you have a favorite salad recipe, please do share.

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