Eating for Balance in Late Winter and Spring

Eat Like You Love Yourself with Chara Caruthers

In this episode, Chara shares with us: 

• The qualities of the spring season and how they show up in the mind and body.    
• A simple mantra for wellness in spring that can be applied to your self-care and eating!  
• A few spring recipes that are easy to make and have the right qualities to keep you balanced in spring.  

Warm Green Smoothie 

This is not your typical smoothie!  The cold, heavy, and often rough qualities of smoothies mean that in the Ayurvedic world they are often seen as less than healthy as they can be challenging to digestion and promote heaviness and congestion. This smoothie turns the typical smoothie on its head. We use fruit and leafy greens with astringent qualities to dry up congestion, and warming spices to counteract the wet heaviness of spring.  And then we warm it! The experience of this yummy warm concoction may just change your smoothie game for good.

Ingredients

(use organic ingredients where possible)

• 1 medium apple
• 1 small pear
• ¼  tsp cinnamon
• ½  tsp grated fresh ginger 
• ⅛ tsp nutmeg 
• 3 large handfuls baby spinach 

Directions

1. Place apple, pear, and spices in a medium sized saucepan.
2. Add 3 tablespoons of water, cover, and cook until fruit is fork tender. 
3. Pour the contents into a blender. 
4. Add spinach, blend on low for 20 seconds, then high for another 20 seconds or until completely  blended.  

Spring Spice Mix (Churna) 

Churna is a Sanskrit word that means a mixture of powdered herbs. Traditionally ayurvedic herbal formulations are given out in this powdered form. Creating spice mixes is something of a seasonal tradition in parts of India where families (most often the women) will choose, toast, and grind the spices into a churna that can be used all season to ward off imbalances.    

Ingredients

(use organic ingredients where possible)

• 2 tbsp ground coriander
• 1 tbsp ground ginger 
• 1 tbsp ground turmeric  
• 1 tsp ground cinnamon 
• ½ tsp black pepper   

Directions

1. Add spices to small bowl. Mix to combine. 
2. Store in an airtight container for up to three months.

Savory Spiced Popcorn

Popcorn is one of our favorite snacks. It's naturally warm, light and dry, so I've added a stimulating kick to it with spices like curry powder, paprika, and black pepper to turn the spring season  balancing power up a notch. These warming spices will awaken your mind, body, and spirit, and set you free! 

Ingredients

(use organic ingredients where possible)

• ⅓ cup popcorn kernels 
• 2 tsp ghee (optional, no ghee needed for air popped) 
• 2 tsp spring spice mix   

Directions

1. Prepare popcorn. Top with a sprinkling of seasonal churna!
2. If using a stove top, put popcorn kernels and ghee in a heavy bottomed pot on medium heat.
3. Cover tightly and listen for the sound of popping. Once the popping starts, shuffle the pot over the heat to keep the  popcorn from sticking to the bottom.
4. Once the popping stops, remove the popcorn immediately into a bowl and sprinkle spice mix through, tossing to coat.   
5. If using an air popper, pop popcorn per popper instructions. Top with melted ghee (optional) and sprinkle spice mix through, tossing to coat.  

Sheet Pan Spicy Tofu and Beans Serves: 3-4

Quick meals are a godsend to the soul. Especially when you can make them with the spirit of gratitude and the same amount of love and intention that you would an elaborate feast. This one is as simple as they come, and tasty too! It satisfies veggies and protein requirement with just enough flavor and umph to make it quite likely a mainstay in your household like it has become in ours. The flavors of this one - bitter, spicy, dry and a little sweet - are a perfect answer to the wet, cold or muggy heaviness of spring.     

Ingredients

(use organic ingredients where possible)

• 400g tofu
• 200g green beans
• 1 tbsp olive oil or ghee 
• Juice of one lemon 
• 1 tsp smoked paprika 
• 1 tsp cumin powder 
• 1 tsp coriander powder 
• Handful coriander leaves (cilantro)
• 1 tsp salt 
• Black pepper

Directions

1. Line a baking sheet with baking paper and set aside. 
2. Place the tofu pieces in a large mixing bowl and add spices, oil/ghee and lemon juice.
3. Stir or mix with your hands to coat everything and allow to sit covered for up to 1 hour. 
4. Preheat oven to 350°F (180 °C).
5. Using tongs or a fork, remove all the tofu pieces from the bowl and place them on the baking sheet, leaving the residue of lemon juice and spices behind. 
6. Bake the tofu for about 35 mins or until it starts to bubble and slightly brown.  
7. Add the green beans to the marinade bowl and mix to coat them with the juice and spices.
8. Remove the tofu tray from the oven and add the green beans and any remaining juice and spice mix to the tray.
9. Put the entire tray (tofu and beans) back into the oven and bake for a further 15 to 20 mins or until the beans are fork tender.