In the month of February, we once more find ourselves in a state of flux. The external environment seems indecisive; are we still in winter? But some days it feels like spring? Should we plant those seeds yet? What’s up with the tornadoes? What the heck am I suppose to eat?
In the northern hemisphere, we are transitioning from vata season – autumn and early winter, governed by air & space, to Kapha season – late winter and spring, governed by earth & water. These two doshas couldn’t be more opposite from one another. Where the qualities of vata are light, kapha is heavy. Where vata is dry, kapha is wet; where vata is subtle, kapha is dense. Where vata is mobile and all over the map, kapha is steady, stable, static. They do, however, share one quality: that of being cold.
But it’s a different kind of cold. The chill of vata is the cold you feel when you are hiking above tree line. This is the cold of mountaintops above 11,000 feet; windy, dry, lacking oxygen (subtle). It is a dry, harsh, biting cold. While Kapha on the other hand, is the cold you feel as you dig deeper into your garden soil. It is dense, damp, heavy. Whereas the environment at altitude above tree line is depleting – nothing survives for long up there, the environment of kapha is building and nourishing.
This brings us to food. Since we are fluctuating between two opposing seasons, where do we begin to find the perfect food? Let’s start by looking to the common denominator: cold. In Ayurveda, we are taught that ‘like increases like and opposites balance;. Therefore, it is important that we continue to eat foods that are warm and well-spiced in order to counter the shared feature of being cold. The perfect foods for spring are those that are pungent, spicy, bright, and zesty. These are foods that clear our heads (think: wasabi) and fire up our internal pilot lights (think: ginger or cinnamon).
When you’re at the market, you’ll begin to see more citrus fruits this time of year – blood oranges, navel oranges, and grapefruits. But perhaps February’s perfect food is the radish. These spicy, humble little nuggets are one of the healthiest and most underrated veggies in the garden!
Food is Medicine: The Radish
Radishes come from the Brassica family which means it’s related to broccoli, cauliflower, cabbage, kale, turnips, and horseradish. They are a fantastic source of vitamin C and contain essentially no calories (one cup of sliced radish = 19 calories). Radishes grow super-fast which makes them a terrific food to plant with your impatient nieces, nephews, or grands. Their crisp texture and pungent flavor bring interest and a kick to your meals and your microbiome! Just last weekend I enjoyed a light dinner at a schwanky little spot in Oklahoma City where thinly sliced buttered radishes were served on freshly baked sourdough toast. It was the perfect complement to my bowl of sweet potato bisque. And a testament to the power of the radish to perk up even the most mundane side dish. It was just a piece of toast after all.
There is more to this perfect Spring food than meets the eye. The red ‘globe’ radish is the most common and what you’ll find in most grocery stores. However, look further (or grow your own!) and you’ll also find watermelon radish, Japanese radish, and even the black or Spanish radish. I encourage you to slice up a radish with confidence. The humble radish contains compounds that help flush the kidneys and support liver detoxification; they contain natural nitrates that promote lower blood pressure and heart health; and eating radishes has also been discovered to protect against insulin resistance. There’s a lot going on in that little spicy root!
From the ayurvedic perspective, the radish is hot, sharp, pungent and bitter. Our pitta-dominant friends should proceed with caution. However, they then turn slightly sweet when cooked. I love to include radishes of all varieties in my comfort salads and grain bowls. Here are 3 ways you can brig some spice to “eating the rainbow”! Be sure to eat these warm or at room temp.
