Ayurvedic Diet for Spring

Spring is the Kapha season, ruled by the Earth and Water elements.  As the weather begins to shift you may feel a shift in your mind and body as well, craving more exercise, time outside and lighter foods.

Eating with the seasons is one of the most intuitive diets you can practice. Start with foraging at your local farmers market for fresh fruits and vegetables. In the grocery store look for produce that’s in abundance, it is more than likely in season.

Winter is the time we bulk up on foods, hearty stews, pasta, meats, cheese (think thanksgiving) spring is the time we start to eat leaner and greener. Start by adding in plenty of vegetables to your diet, think bitter, pungent, and astringent foods and spices!

Bitter: Turmeric, Leafy greens, Barley, Basil, Jicama, Lettuce
Pungent: Chilies, Garlic, Onions, Radishes, Turnips
Astringent: Quinoa, Legumes, Sprouts, Beans, Lentils


Increase legumes in your diet, prepare food with pungent spices such as ginger or pepper, eat dry foods, avoiding cold and oily foods. Cooking with ginger or black pepper will also increase the agni, or digestive fire.

Want to learn more about Ayurveda?  Check out our virtual workshop happening this April!


Written by Kennedy Long

Resources: Practical Ayurveda, Sivananda Yoga Vedanta Center; Kripalu Center for Yoga & Health