Our needs change daily, seasonally, annually as cyclical rhythms of the earth affect the bio-rhythms of our bodies.
We can use ancient techniques whenever possible, such as our hands to “cut or tear” and to clean grains, beans and veggies, to mix and to serve. When we do this, we connect energetically in appreciation for that nourishment.
We can use a coffee or spice grinder for spices, or we can use a mortar and pestle to do the same.
We can take a minute to say prayer or mantra during cooking and before enjoying, or simply play music which imbibes our food with further vibration.
When we listen to the seasons and the messages in our bodies we can then dial in on the food that will keep our agni, or digestive fire going strong. Agni is the starting point to bringing strength to our immune system and overall health through life.
The spring season is here, and during this time we look to more alkalizing foods, more spicing, and cleaner choices to move the stagnant energy from winter and get moving.
Here are a list of alkalizing foods for the spring time.
-broccoli, cabbage, cauliflower
Seaweeds like kelp and kombu
Algae (chlorella and spirulina)
-garlic, ginger, onion
Chia, flax, and hemp seeds
Coconut, avocado, sesame, flax, almonds and walnuts
Nut seed butters (almond, sesame, sunflower, tahini)
Local organic seasonal fruits
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