And just like that, it’s the end of January. I noticed the light coming back in earnest this week, just enough to boost my mood. I’m anxious for spring, but trying to stay present in the depths of winter.
One way I’m doing that this year is consistently thinking of my diet in terms of Ayurvedic tastes that nourish me this season. As I discussed at the solstice on my own blog, winter is a time to decrease sweet, sour and salty foods. During these months we stay healthy by increasing our consumption of foods that are pungent (like ginger and radishes), bitter (like coffee, turmeric and greens) and astringent (think chickpeas, apples, grapefruit and quinoa).
I’m really into roasted chickpeas at the moment. They play double duty in the taste department with a spicy seasoning, so I’m getting astringent with pungent. Win-win! One of my favorite blogs, Cookie + Kate, has a fantastic recipe. I make them up for a snack, or a fun addition to a grain bowl.
I’m also a big fan of roasted nuts and this time of year, turmeric cashews are the perfect snack. This recipe from Dining for Women highlights how easy you can make them at home. If I’m really feeling lazy though, I just pop next door from my desk at The Riveter Capitol Hill to JuiceBox Cafe and pick up a to-go pack.