Are you feeling sluggish this month?
This is totally normal & there’s one thing you can do that will make a HUGE difference.
Spring air is damp & heavy. If you continue to consume foods that are also damp and heavy, you’ll very likely feel bogged down, lethargic and not so clear in the mind (hello brain fog). Excess heavy & damp qualities in the body also lead to depression, which is quite a heavy feeling when you think about it. When we eat in alignment with the seasons, spring is the time our body will begin to burn fat as fuel. This is so important in preparing our body for the heat of summer.
If you could change one thing about your diet for the Spring months, my advice would be to give up dairy, especially cheese. The thick, sweet, gooey, heavy, building quality of dairy will clog your lymphatic system & slow down your digestive fire. The sluggishness you’re feeling right now is a sign your body needs foods that are lighter, more astringent, bitter, and a little pungent to thin out the blood and burn fat. But don’t fret, you can bring dairy back over summer, as it pacifies pitta dosha!
Homemade nut milks are a great way to eliminate dairy without feeling deprived.
Homemade is important because the boxed milks are watered down to cut costs, and then thickeners, stabilizers, sweeteners and preservatives are added to bring back the flavor and thickness that was quite literally watered out. Almond milk is and should always be truly nutritious. It’s a great source of fat and protein when made fresh. All you need is a blender and a nut bag, strainer, or cheesecloth.
I’m a huge fan of almond as my day to day, but you can get creative and make milk from any nut…think hazelnut, pistachio, cashew. They are all quite delicious. Enjoy the almond milk recipe below.
Homemade Almond Mylk Recipe
• 1 cup raw organic almonds soaked overnight
• Rinse almonds in morning until water runs clear
• Pop off the skins. They should slide right off- this will give an extra smooth & creamy yum to your milk
• Blend w/3 cups water & a pinch of salt, then strain
• Options to sweeten: blend with a date or w/coconut water
This will last 3-4 days in the fridge, so enjoy it while it’s fresh!
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