Dairy & Spring

Ayurveda generally recommends that you should either decrease dairy (cow) considerably or avoid it altogether during Spring. This is because Kapha is aggravated at this time of the year & the heaviness of dairy is even more problematic for our bodies.

Instead opt for dairy alternatives (almond, hemp, rice, coconut, oat milks) or goats milk (which reduces Kapha). Use dairy free recipes and enjoy a lighter Spring diet that is full of leafy greens, fresh foods and warming spices.

That being said, dairy products are not all bad and definitely have their place in Ayurveda….Dairy products are Sattwic (wholesome) and build all tissues. Care does need to be taken when consuming dairy particularly if you have weak digestion, chronic health issues, respiratory problems and at certain times of the year.

Dairy is considered wet, dense, heavy and sticky which means it is difficult to digest and can be problematic in the body. If you can tolerate dairy then it is best taken warm, with spices like ginger, cardamom, cinnamon, aniseed (for milks) and cumin, cayenne, black pepper etc. for cheeses and yogurts. Dairy generally doesn’t combine well with other foods. Milk is incompatible with salt, sour foods, pickles, vegetables, yeast breads, meats, fish etc.

Please note: if purchasing dairy make sure it is extremely good quality (organic, unhomogenised, etc).

To learn more about Ayurvedic Nutrition join our 3 day Ayurvedic Nutrition & cooking course at Satmya