March marks the beginning of spring and, with it, the Kapha season, which lasts until the end of June. It is a time of the first warm rays of sunshine and magnificent colors, and soon, of fresh herbs, vegetables, and fruits that enrich our cooking.
To successfully maintain dosha balance as the seasons change, Ayurveda experts recommend light yet well-spiced meals during the Kapha season to boost digestive power. Hot, spicy, and well-cooked dishes as well as soups and green vegetables are also particularly recommended at this time.
The latest creation from our Ayurvedic chef, Heide Maria Vendler, shows you how to support your dosha balance with the right foods while delighting your palate, body, and soul allowing you to effortlessly conjure up a menu perfectly tailored to spring.