Philosophy and food choices
Clarity of mind is knowing the necessary from the unnecessary, the real from the illusion and the permanent from the transient.
These words have stayed with me since Easter.
Over the Easter weekend, I assisted in hosting a Yoga retreat at the Bore Place. Picture an English manor house that goes back to 1745. It is now a community run dairy farm, market garden, and a conference centre. It is absolutely worth a visit if you are in Europe and in search of a venue for a gathering!
Viveka — a Sanskrit term loosely translated as clarity or discernment, was the theme for this Spring retreat. The sharper our discernement between the necessary and the unnecessary, the permanent and the transient… the more at rest our mind.
We spent the weekend untangling this very abstract quality, thought of by Yogis as a must for any spiritual inquiry. Honing it is a work of a lifetime if you ask me, but where could we start?
Since meals are a big part of any gathering (a Yoga retreat is no exception) we talked about what discernment looks like in our choice of food too.
Aligning our choice of food with the season is one scenario…
As we transition from Winter to Spring our need for grounding, energy rich and tissue building foods (think a thick squash soup) diminishes.
This is therefore a good time to lighten your diet without compromising on energy. If you have ever toyed with the idea of going vegetarian, Spring is a good time to start.
Here are some foods you may consider bringing more of into your diet in Spring:
Pulses like mung beans and chickpeas
Grains like millet and buckwheat
Buttermilk and cottage cheese
Broths — think miso soup!
Artichokes, asparagus, green beans and leafy greens (spinach, dill, kale, celery…)
Spiced leafy greens are a staple in Ayurvedic Spring remedies. They reduce bloating, help shed weight, support liver, brain and heart health.
Here is my favorite way of serving them — a flavour packed green breakfast spread!
If you like my French friends are averse to the idea of a savoury breakfast, this will be a great accompaniment with an apéritif too.
Spring Breakfast Spread
Serves 4
Done in 15 mins
35g fresh baby spinach
35g rocket
2 celery sticks chopped
1 large avocado mashed
1 and 1/2 table spoon olive oil
2 table spoons lemon juice
2 table spoons pumpkin, sunflower or sesame seeds
1/2 tea spoon freshly ground pepper
A generous pinch of chilli powder (chilli flakes will do)
Salt to taste
Blend all the ingredients until you have a spreadable paste. Season to taste with additional salt, lemon juice or pepper. Serve on a warm toast and enjoy…
I paired this with a warm buckwheat pancake for a Sunday brunch.
Let me know how you liked it. Let me know if you added your own twist to it. I love hearing from you.
If you missed last week’s note catch up here. I talk about why Spring is a good time to bring in some pace and lightness in your exercise routine and fun ways in which you may do that.