ALL THE BENEFITS FROM EATING SEASONALLY

According to Ayurveda and Traditional Chinese Medicine, the body and mind are predisposed to receive nourishment in harmony with natural cycles. Both philosophies believe in the benefits of eating seasonal foods precisely to align with the changes throughout the year.

This is a rather intuitive approach to nutrition. When the weather is hot and dry, juicy foods such as watermelon and cucumbers are more refreshing than root vegetables. During the cool days of autumn and winter, roasted beets are more warming, while in spring it is quite natural to crave purifying vegetables such as crispy radishes or asparagus.

Indulging this intuition and adopting a predominantly seasonal and local diet helps create a healthy and balanced internal environment. Not only that. It satisfies the body's seasonal needs, supports the gut microbiome, supports the immune system and the environment.

Each season offers a wide range of foods that naturally support the body and align with seasonal conditions.

SPRING

DETOX

Energy bubbles up on the earth's surface. Green plants sprout, grow and develop. During this time, the body craves foods that support the natural processes of detoxification and digestion. It is therefore recommended to consume naturally purifying seasonal foods, such as asparagus, rocket, lettuce, dandelion and sprouts. Not forgetting nettle, which starts to thrive in spring, and which is also considered a natural antihistamine that can offer relief from seasonal allergies.

SUMMER

REFRESH

The air is thick and warm, the plants open up and, irradiated by the sun's rays, focus their energy on fruits that are naturally refreshing and moisturising during the hottest time of the year. Examples of refreshing summer foods include peppers, mangoes, melons, tomatoes and courgettes.

AUTUMN

STORAGE

The leaves begin to fall from the trees, the weather cools down and the plants' energy retreats inwards. It is harvest time to start nourishing the body with more substantial foods, which help release the accumulated summer heat. Dark leafy vegetables, onions, parsnips, squash and turnips are good options as the weather turns cooler.

WINTER

NOURISH AND WARM

In the coldest season of the year, there is no budding or growing activity. The plants' energy moves underground, into the roots. This is the ideal time to prepare warm and hearty dishes, such as stews, using root vegetables. Many foods available during this season are particularly helpful in supporting the immune system: citrus fruits are rich in vitamin C and garlic contains compounds that support the body's natural defences.

There are countless reasons to follow a diet that is as seasonal as possible.

A diet that varies according to the time of year allows a variety of beneficial bacteria to be nourished in the digestive system. This promotes a stronger immunity and better overall health.

Equally important is the choice of local produce. Fruits and vegetables start to lose some key nutrients within 24 hours of harvest. Most of the food we consume today is harvested unripe and transported thousands of kilometres and by the time it reaches our tables, it is less tasty and less nutrient-rich.

Choosing local and seasonal foods is a great way to maintain a nutrient-rich diet. Foods grown locally and left to ripen naturally on the plant retain maximum nutritional value. Several studies show that fruit and vegetables, even after harvesting, are still living organisms capable of maintaining circadian clocks and cellular functions. By shortening the journey from field to plate, you will be eating fresher food, rich in living plant cells and vital nutrients.