March’s Seasonal Eating List in the South East ⋆ Earth and Water

As winter’s icy grip loosens, a whisper of green ripples through the land. March, with its fickle winds and burgeoning sunshine, invites us to shed the heaviness of winter and embrace the fresh vibrancy of spring.

And nowhere is this transformation more vibrant than on our plates. Nature, in its infinite wisdom, paints the season with flavors bursting with renewal and vitality, reminding us to nourish our bodies with the best it has to offer.

As the seasons change, so should our eating habits. This can seem taunting at first. At least, it is for me. As soon as you get a system figured out, things start changing on you. This is why I recommend a food journal, so you can keep notes on things. This way, you’re only doing the work once and then you can reference back to it this time next year.

Remember, we’re playing the long game. We’re not here to make temporary overnight changes. We’re here for the permanent lifestyle and health transformation that we can pass on as an heirloom to our children and their children.

Don’t let the process overwhelm you. It is what it is until it gets better and easier. And it will get better and easier as long as it stays on your radar. Be patient with yourself and the process.

With the coming of spring, our mother nature is giving us some leafy greens and sprouts to add to our diet. As the weather warms, our diets should begin to cool, keeping balance at all times.

You’ll find your body begins to crave these lighter foods and you begin to naturally move away from the heavy roots that kept us grounded during the cold Vata winter months. We’re beginning to head into Pitta season and we won’t require quite so much grounding. The energy here is less airy and more fiery.

March, then, is a season of transition, a culinary bridge between winter’s warmth and summer’s exuberance. It’s a time to shed the heaviness of the past and embrace the lightness of new beginnings.

By choosing local, seasonal ingredients, we honor the rhythm of nature and nourish our bodies with the freshest, most vibrant offerings. So, open your windows, let the spring breeze whisk away the last hints of winter, and dive into the bountiful palette of March. Every bite is a celebration of renewal, a promise of the culinary delights to come.

And remember, eating seasonally is not just about following trends; it’s about connecting with nature, savoring the fleeting flavors of each season, and rediscovering the joy of a table laden with the earth’s bounty. So, let March be the canvas for your culinary creativity, paint your plate with the season’s vibrant colors, and savor every bite of this delicious awakening.

March’s Seasonal Eating List

Asparagus
Carrots
Celery
Celery Root
Chard
Chives
Cilantro
Collard Greens
Fava Beans
Fennel
Green Onions
Kale
Mint
Mushrooms
Mustard Greens
Nettles
Oregano
Parsley
Parsnips
Pea Shoots
Pecans
Radishes
Rapini
Rhubarb
Rosemary
Sage
Shallots
Sprouts
Tarragon
Thyme
Turnips
Yams

I fell a little bit away from seasonal eating this past month. I’ve been entirely engulfed in the Ayurvedic cookbook, Eat Feel Fresh by Sahara Rose and it focuses on a general idea of how you should be cooking.

The recipes in it are wonderfully simple and include ingredients that aren’t necessarily seasonal since I assume the book was written to cover all seasons, books are, after all, living works and it’s not really practical to make one for each season or break it down by region, haha.

So I’ve been taking the time to learn these basics and set the ground work for being able to cook in a general sense. When I begin to feel as though it’s becoming second nature with the recipes and ways, I’ll be able to play with them and introduce some actual seasonal tweaks to things as needed.

I have been learning some wonderful things in the past month just by focusing on eating in the way of the ancient Ayurveda teachings! You can catch recipes and insights on my Instagram, where I’m regularly posting my meals like any good Instagrammer.

Some Ayurvedic Basics

Ayurveda recommends a mostly plant based diet, citing meat ok for the sickly and the warriors who need the extra support. For the average person, it’s unneeded.

Break your fast in the morning with a warming breakfast. Like kindling a fire when you wake on cold mornings, you want to kindle your digestive fires as well. Cold foods will extinguish the fires and you’ll have sluggish digestion and metabolism for the rest of the day. However you start your day is what will continue for the rest of the day.

Eat your biggest meal in the middle of the day. When the sun is high and your digestive fires are at their strongest. Eat a lite dinner, preferably soup. Any food left in your digestive track when you go to sleep spoils instead of digesting and you don’t want that toxicity in your system.

Avoid snacking. It takes about 6 hours to completely digest food and if you’re eating again before this process is complete, you’re missing out on detoxing elements of digestion.

If you have any simple and healthy recipes to share with us including any items on March’s seasonal eating list, drop them in the comments!

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