Written by John Immel,
April showers bring May flowers. This time of year, a whole host of bright new veggies come into season after a long winter of dull produce. Fresh artichokes, rhubarb, arugula, strawberries, beans, yellow corn, and asparagus all ripen in April and may catch your eye at the farmer's market, inviting your palate to enjoy the naturally kapha-pacifying fruits of spring. The following recipes were designed specifically with April in mind, helping you to balance the natural heaviness of spring so you can feel fresh, cheerful, and energized even on the soggiest days of April showers.
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Do you live in the Southern Hemisphere? You may need the 10 Ayurvedic Recipes for October instead.
Reducing Spring PuffinessThe increased humidity of April brings heaviness, swelling and puffiness to the body, and your skin may feel a bit snug in your clothing. Cumin, Coriander, and Fennel Tea is a classic home remedy to reduce the puffiness of spring. Adding fresh greens, vinegars & spices are also vibrant ways to bring Spring's vitality to your life.
Cleansing & Cooling Down "Liver Heat"As the days warm up and grow longer, the itch to get outside is a sign of spring fever, your body heating up. The rosiness that graces your cheeks also signifies excess liver heat moving into the blood. You may find yourself more prone to anger and irritability. Eating liver-friendly foods is an easy way to cleanse the liver and ease your frustrations. Kale Chips and Sweet Beet Soup are light and delicious ways to incorporate two classic and seasonal liver-cleansing foods -- kale and beets -- into your April diet.
Adding Lightness to Your DietWith the warmer weather, your brain lets your body know that it is time to release extra fats from the cold winter and prepare for the hot days of summer. This means excess kapha and heaviness may abound, leaving you feeling tired and sluggish. Bitter and astringent foods come to the rescue! Beans add uplifting astringency to your diet and also are a lighter protein source than rich dairy. The white beans in our White Beans with Parsley and Onion help your body lighten up and digests winter fats, while the parsley and onion add a kapha-pacifying pop of flavor. Bean sprouts are especially enlivening as well.
You may start to notice bright yellow ears of corn at your grocery store, and rightfully so! Corn is a lighter and drier grain than wheat, making it ideal for adding heartiness to meals in the spring without heaviness. On some April mornings, you may feel like skipping breakfast altogether - a classic sign of kapha dosha. But on those mornings where you feel like you need something a bit more substantial, Savory Corn Pancakes provide the filling substance your body craves without bogging your system down.
10 Ayurvedic Recipe Ideas for April
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About the AuthorJohn Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda biocharacteristics. His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful. John also directs Joyful Belly's School of Ayurveda, offering professional clinical training in Ayurveda for over 15 years.
John's interest in Ayurveda and specialization in digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, as well as public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well. Outside of work, John enjoys spending time with his wife and 6 kids, and pursuing his love of theology, philosophy, and language.
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These recipes sound delicious. However, I am predominantly Vata and very prone to dryness and constipation. It scares me to eat these drying, more bitter/astringent foods. Any thoughts on how can I make them Vata-compatible? Should I just maintain my Vata diet from the winter? Thanks for any insights you can provide!
You can simply add more oil to the dishes.