It’s Spring Time!
After a pretty long and cold winter in Texas (ok, it’s not cold as northern parts of the country, but we’re not used to it!), finally the Spring buds are showing and nature starts awakening to warmer sunny days.
In my kitchen, this translates into less warming and grounding stews, to more texture, colors, a little raw food to combine with cooked vegetables. We’re in the transition between winter veggies (still getting roots from Urban Acres, like beets and sweet potatoes, yams, and turnips) and the Spring tender greens and fresh herbs.
In Ayurveda, we’re experiencing the tricky Vata-Kapha transition that is great for cleansing but can also throw us out of balance if we switch too fast to a drying, light, cleansing Kapha diet.
So, today’s lunch was a warm roasted beets and farro salad with a…
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