By: Savannah Sinhal
The microbes in our environment - the soil, the foods and our bodies all change seasonally so naturally, the harvests of each season produces the foods that nourish us most. In winter months, we need more sustenance, foods that reflect the slower, downward energy we usually feel- like root vegetables for example. In spring/summer, we don’t need such a heavy diet, and foods that are in season like fruits and leafy greens mirror that.
It’s normal for many of us to have access to every type of fruit and vegetable all year round, so it’s easy to forget about the energetics of our foods- the actual qualities and effects of what we should be eating during different seasons.
Eating raw foods during the colder months can easily create imbalances in us, even if they’re considered healthy foods. They’re cold and light, the same as the external environment, so too much of the same creates excess internally. Consuming lots of heavily spiced or oily foods in summertime has the same effect, as those heating, expansive qualities, are what’s already most present around us at that time of year.
Eating seasonal, local, fresh foods as much as you can is not only good for us, it’s also good for the planet and for our local farming communities. So the next time you go grocery shopping, consider that when the seasons change, so should what's on your plate.