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10 Ayurvedic Recipes For April

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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.

Do you live in the Southern Hemisphere? You may need the 10 Ayurvedic Recipes for October instead.

Reducing Spring Puffiness

The 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 Diet

With 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

Savory Corn Pancakes
Quinoa with Mint, Cilantro & Red Onion
White Beans with Parsley & Onion
Fennel Bulb Pesto Fennel Bulb Pesto
Asparagus Saffron Risotto with Lemon
Sweet Beet & Mint Soup
Snacks:
Kale Chips
Drinks:
Cumin, Coriander & Fennel Tea
Lemon, Carrot & Ginger Juice Zinger
Metabolism Boosting Green Tea with Basil & Ginger
READ MORE ON THIS TOPIC
Ayurvedic Diet for April
 

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About the Author

John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful. John also directs the Joyful Belly College of Ayurveda, offering professional clinical training in Ayurveda for over 15 years.

John's hobbies & specialties include advanced digestive disorders, medieval Catholic philosophy, & botany. He holds a bachelor's degree in mathematics from Harvard University. His wife and family of 7 kids live in Asheville, NC.

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Jeanne Tyngsboro, MA
2017-04-17
“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!"
Kimberly Kubicke Asbury park, NJ
2017-04-17
“You can simply add more oil to the dishes."
2025-04-12
“Hi, yes, I live in the Southern Hemisphere, but at 7,500 feet near the Equator! There's an interesting situation to consider for dosha (I am Pitta dosha). My comment is, that there are those of us who are non-secretors (of blood type). Approximately 20% of the population are non-secretors. This means that phytic acid is a problem for us non-secretors. For me, I have massive cavities/root canals since the phytate combines with the magnesium, calcium, phosphorus, etc. in the body and expels it out So, as a pitta, I cannot eat beans, nuts, seeds, and whole grains. This presents a problem when trying to obtain protein and astringency through non-animal sources, which can heighten pitta. Fermenting these items does not remove a tremendous amount of the phytic acid, and of course, fermentation is a no-no for pitta dosha as well. So, it would be helpful to know how pitta dosha can adapt when it occupies a non-secretor body (Lewis blood type system). There is a good article on this condition on the WAPF website, called "Living with Phytic Acid." "
“Hi there! Thank you so much for sharing your experience and perspective—it's such a thoughtful and important consideration. We agree that individual variations, like non-secretor status and unique environmental factors, can significantly influence how one approaches Ayurvedic nutrition. We always encourage folks to explore adaptations that feel right for their body and consult with a qualified practitioner for personalized guidance. We really appreciate your insight—it adds so much to the conversation! 🌿"
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