{Ayurvedic} SPRING Seasonal Eating
TEA & SPICES
black pepper
cardamom
cayenne
chicory
cinnamon
cloves
dandelion
ginger
hibiscus
orange peel
strawberry leaf
MISC
dried fruit
raw honey
goat milk
lentils
PRODUCE
asparagus
bean sprouts
beets
broccoli
brussels sprouts
cabbage
carrots
cauliflower
celery
collard greens
dandelion greens
endive
ginger
green beans
hot peppers
kale
lettuce
mushrooms
mustard greens
onions
parsley
peas
radishes
spinach
swiss chard
turnips
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References
Douillard, J. (2001). The 3-Season Diet. Random House International.