White Sage Landing

Vernal Equinox Foods and Recipes

Once again, we are at the moment of stillpoint, between the downward and inward energy flow of autumn and winter, and the upward and outward flow of spring and summer.  This is a time when our digestive systems–the core of our physical existence on Mother Earth–can regenerate, provided we understand how to support this regeneration.

Steamed, baked, and roasted root vegetables and winter squashes form the foundation foods for this season.  Fried root veggies and soups can contribute to a smaller extent.  Easy to digest, full of natural fiber, and slightly sweet, root vegetables and winter squashes nourish the digestive system and create a small demand on our energy for digesting, leaving lots of energy free for the regeneration process.  To retain fiber and nutrients, potatoes, carrots, parsnips, beets, and sweet potatoes should be prepared without peeling.

During this season (roughly corresponding to the month of March), it is helpful to drink lots of fresh juices, which will also give our bodies energy without taxing the digestive organs, and help to gradually shift our bodies into the activity of spring.

Nuts, ground into a course meal or soaked overnight; small amounts of winter greens such as lettuces, arugula, and kale, chopped very fine and added to the root vegetables; fresh avocados; cooked apples and fresh apple juice; and high frequency cold-pressed oils such as olive, hemp seed, sesame, and mustard seed; are included in the group of simple foods that will ease our systems through this period of physical adaptation.