When spring marches in, we naturally want to throw open the windows of our home and clean out all the dust and cobwebs. In the same way, Ayurveda recommends that we give our bodies an annual spring cleaning! Once the autumn chill descends, and all the way through the cold winter, we tend to eat heavier foods. This way we can put on a little fat to stay warm. Spring invites us to help the body transition to the new season by eating lighter foods.
I always recommend a mung soup fast along with light vegetables for a few days or a week at the beginning of spring. This helps to detoxify the colon, liver, kidneys. Cooked greens of any kind are a great side dish to support a spring detox, and today I’d like to generate some enthusiasm for collard greens. Collards belong to the dignified family of Southern “soul food,” brought toPrint