Today’s recipe was developed specifically for the Yoga & Nutrition workshop I gave in March. It was dedicated to spring and based on the principles of Ayurveda, a form of holistic traditional medicine from India. and whose name means “science of life”. Ayurveda considers that the universe is composed of five elements or principles – ether, air, fire, water, earth.
These principles combine to form three fundamental energies – the doshas – whose balance ensures health:
- Vata (ether and air) – kinetic energy
- Pitta (Fire and Water) – transformation energy
- Kapha (water and land) – cohesion energy
According to Ayurveda, the beginning of spring corresponds to the energy of renewal. To welcome it in harmony, it is recommended to eliminate everything superfluous and toxic in order to make room for a new beginning.
In Switzerland, spring weather is cool and humid. Kapha dosha and its qualities – stillness, slowness, stability – have accumulated during winter and are still dominant. The arrival of spring and its freshness is an invite to awake the body and mind, to eliminate the excess of Kapha and toxins accumulated in winter.
Spring is indeed the transition season between the two climatic extremes of winter and summer. It allows the body to prepare to move from the cold and the stillness of winter to the heat and activity of summer. Thus, according to Ayurveda, it is recommended in spring to eat foods whose qualities balance the excess Kapha accumulated in winter.
The qualities associated with Kapha are: cold, heavy, wet, oily, unctuous, sweet, salty. Thus, Ayurveda recommends in the spring to favor foods that are digestible, hot, dry, light, bitter, pungent, astringent and / or slightly acidic.
My ayurvedic spring muesli is made of baked oats, easy to digest; dried cranberries, for their tangy taste; and spices for their warming aspect. They can be enjoyed with yoghurt or milk.
Ingredients for 10 portions
- 500 gr rolled oats
- 150 gr dried cranberries
- 60 ml rapeseed oil
- 30-60 ml maple syrup
- 2 cc ground cinnamon
- 1/2 cc ground ginger
- 1/4 cc ground clove
- 1/4 cc grated nutmeg
- Preheat the oven to 120 ° C.
- In a large bowl, combine all ingredients except cranberries.
- Spread the mixture on a baking sheet lined with parchment paper.
- Cook the mixture in the hot oven for 10 minutes.
- Remove from the oven, let cool completely.
- Store in an airtight container and enjoy within 15 days.
I wish you a beautiful spring season!
See you soon,