03/23/2026
After yoga: Seasonal Ayurvedic brunch 🌿
As we move from winter into early spring, the weather reflects a Vata → Kapha transition:
cold, windy, damp, and ever-changing.
This is the time to favor warm, cooked, lightly spiced foods to support digestion and reduce heaviness.
We started with a warming tea 🍵 of green tea, turmeric, ginger & black pepper to awaken metabolism and support detox.
Lightly baked grapefruit 🍊 with ginger, cinnamon, cloves, cardamom & honey helps balance Kapha, stimulating digestion, reducing mucus, and gently cleansing.
We also baked sweet potatoes with ghee ✨ and topped them with Himalayan salt, black pepper, cayenne & rosemary. Baking and warm, unctuous foods are key this season. They counter Vata’s cold, dry qualities while preventing Kapha stagnation.
Sweet potatoes ground and nourish, while spices keep digestion active and balanced.
Brussels sprouts, asparagus & eggs 🍳 with mustard seeds, coriander, black pepper & cayenne further support liver function, reduce heaviness, and keep energy steady.
Eating with the seasons and your dosha, helps the body stay balanced through change ✨🧘♀️
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