Spring Cleaning with Mary Thomas

by Mary Thomas Spring cleaning is not an innovation. Spring is generally thought of as the ideal time to cleanse, according to Ayurveda. While many of us may have attempted a ‘detox’, winter isn’t the best time for detox routines. The body needs nourishment and internalisation during winter, but as we enter the Kapha (the slush and mud) season, this is truly the ideal time to observe these detoxifying practices.

Panchakarma involves ‘five actions’ and is the Ayurvedic cleansing and purifying program traditionally undertaken in order to detox and rejuvenate the body: Vamana, Virechaa desire for more exercise and time outside, and a craving for lighter meals rather than the dense soups, stews, and casseroles that nourish us in fall and winter. Now’s the time to replace heavy, oily, sour, and sweet foods with foods that are pungent, bitter, astringent, dry, and light. point, and there is not much here. Many people notice a natural but distinct shift in their cravings as winter gives way to spring. The arrival of the warmer weather often marks a decline in our desire for the heavy, substantive foods, so essential during the winter months. In fact, many notice na, Nasya, Basti, and Raktamoskshana. Eating seasonally is the most intu- an increasingly insistent preference These techniques are not common- itive diet you can practice. Start with for lighter fare. Your appetite may dely practised in the west, and to make foraging at garden centres, local farm- crease, and you may find yourself cravthe process more accessible, realistic ers markets or joining a Community ing fruit, fresh vegetables, and salads and enjoyable, a spring cleanse may Supported Agriculture (CSA) farm. At galore. This is your body’s way of tellconsist of a mono diet of Kitchari, a the grocery store, look for what is on ing you that it is time for some spring three-day juicing cleanse, intermittent sale in the produce section—if you see cleaning. Juice fasts with pomegranate fasting, cutting out sugars and pro- pyramids of a particular fruit or vege- or apple juice and mono diets are woncessed foods, refraining from snacking table, it is likely in seasonal abundance. derfully supportive. This helps balance between meals, or simply reducing caf- Eat Lean, Eat Green. mucus production, regulate moisture feine in order to allow the body to rid Every year, I get so excited when my levels, and serve to open the channels itself of toxin build up. It is advisable to town’s Farmers’ Market starts up in late of elimination so critical for purificaseek advice from a qualified doctor or spring. Things are very mellow with the tion. therapist if you are considering taking pandemic, but I have got my potatoes, Spring is the time of year to eat lean. a fast or cleanse. basil, amaranth, onions, garlic rooted All winter, we have been into rice, poAs the temperature shifts, you might and ready for planting. My body is so tatoes, stews, meats, and cheese. It is begin to feel some shifts in your body: ready for bitter alkaline foods by this time to reset the digestion and cleanse

out the weight of the winter. In fact, spring and summer are the best seasons for eating vegetarian or vegan. • You can start your day with a light breakfast of fresh fruit or tea. • Lunches and dinners of light, cooked grains, steamed vegetables, and legumes are often perfect choices. • Drink room temperature, warm, or hot beverages. You might even consider sipping on some warm water with a dab of honey throughout the day. • Structure your diet around eating lots of fresh (but not necessarily raw) vegetables and a variety of legumes. These foods tend to be astringent and often somewhat bitter. • Many also benefit from eating lots of bitter greens, cabbage family vegetables (cabbage, broccoli, cauliflower, etc.), and spicy foods like green chilies. • Eaten in moderation, freshwater fish, tofu, and poached or hardboiled eggs are also appropriate during the spring season. • Favour vegetables and small legumes, like red lentils and mung beans. • Lay off meat, wheat, dairy, and sugar, which are all difficult to digest. • When choosing grains, swap out heavy wheat and oatmeal for lighter options like millet, quinoa, and barley. • Add lots of spices to your dishes, including black pepper, turmeric, ginger, garlic, cumin, and mustard seeds. • Get outside and forage for fiddleheads, ramps, dandelions, and nettles. Be sure to consult a foraging guide. • Eat green! Green everything. Your plate might reflect the fluorescent-green spring landscape.

Clean Green Soup

Use whatever proportion and variety of green vegetables you prefer. • 4 cups of fresh broccoli crowns and stalks, chopped in 1-inch pieces. • 2 stalks fresh celery, chopped in 1-inch pieces. • 4 cups fresh spinach or other greens • 2 cups water or homemade vegetable stock • ½ teaspoon black pepper • 1 teaspoon ground turmeric • Salt to taste • Fresh lemon

In a medium saucepan, combine water, vegetables, black pepper, and turmeric, and bring to a boil. Turn heat down to medium and cook for 10 minutes, or until the vegetables are soft, but not too soft. Take pan off heat and blend mixture till smooth, using an immersion blender; you might need to add more hot water to achieve a thick but not gloppy consistency. Add salt to taste. Top with a fresh squeeze of lemon.

As we move from the darkness of winter into the light of spring, honour your body and mind, by feeding it well, breathing fully, and moving in a way that feels good to you. Enjoy the new colours and sense of new beginnings, and as always – listen to your body, it is your best teacher!

For those suffering from food insecurity this spring, there are many agencies in town that are looking for you to support you through this difficult time. Mustard Seed, The Edmonton Food Bank and many churches have programs of their own to support minority communities.