During the winter months, we tend to spend more time indoors, and indulge in comfort food and exercise less. Springtime brings with it hope, new beginnings and longer days.
Renew Your Resolutions
Many New Year’s resolutions involve making change and creating new habits. Any changes need gradual adoption to become permanent, and January should be more of a time of readjustment after the hectic festive season, to prepare for the year ahead. Given the shorter & colder days and nature’s will to hibernate, we often struggle to succeed, and give up after a few months. Spring is the perfect time to review your goals without judgement, so look at any “failed” resolutions and take time to refocus and move forward with renewed enthusiasm.
Invigorate your Exercise routine
Springtime brings so many options to get outside in the fresh air and it’s all free! Time outdoors in nature also benefits the mind as well as the body, which is much more therapeutic than just going to the gym surrounded by equipment, bright lights and loud music. Being in Cornwall we are blessed with an abundance of nature on our doorstep, so whether it’s a walk on the beach, or a bike ride through the woods, find something that inspires you, and be mindful of your surroundings to reap the benefits mentally & physically.
Lighten Up Your Food
Spring is a time to replace heavier, slow-cooked winter meals with briskly-cooked, lightly steamed or stir-fried fresh ingredients.
A healthy springtime diet is filled with light, easy to digest meals. Try to avoid (or minimise) heavy foods such as red meat, dairy, sugar, white rice, wheat, gluten, pasta, processed foods and refined grains. Instead, take in lighter foods such as red lentils, chickpeas, veggies, quinoa, buckwheat, millet, lean organic meat, healing broths, soups, healthy nuts/seeds and fruit (in moderation).
Spring time recipe
Springtime Spaghetti with Pesto, Asparagus & Courgette
- 2 cups packed fresh basil
- ½ cup toasted unsalted walnuts
- 2 small cloves garlic
- 1 tsp ground black pepper, divided
- ½ tsp sea salt, divided
- ¼ cup extra-virgin olive oil
- 340g thin asparagus spears, trimmed and cut into 2-inch lengths
- 1 courgette, trimmed and grated or spiralised
- 1 cup frozen petit pois peas, defrosted
- 225g brown rice or buckwheat spaghetti
- ½ cup grated or thinly sliced hard goats cheese (or for vegan 1 tbsp. nutritional yeast)
- Zest of 1 lemon
- In a food processor, pulse basil, walnuts, garlic, ½ tsp pepper and ¼ tsp salt, stopping to scrape down sides of bowl, until finely chopped. Whilst the processor is running, slowly drizzle in oil, then ¼ cup water and blend until a thick sauce forms.
- Lightly oil a large griddle or frying pan with coconut/olive oil and heat on medium-high. Add asparagus and cook, stirring frequently, for 2 minutes. Add ⅓ cup water and bring to a simmer. Cook, stirring occasionally, until asparagus is tender-crisp and no liquid remains (about 3 minutes). Add courgette, peas and remaining ½ tsp pepper and ¼ tsp salt and cook, stirring frequently, until courgette is tender (about 2 minutes).
- Meanwhile, in a large pot, cook the pasta per the package directions. Drain, reserving 1 cup of the cooking water. Return pasta to pot.
- Add asparagus mixture and basil mixture to pasta and heat on low, stirring gently to coat. Gradually stir in reserved cooking water, 1 tbsp. at a time, until sauce reaches desired consistency. Divide among plates and top with cheese or nutritional yeast and lemon zest, dividing evenly.
Amanda Forster-Searle is an Emotional Freedom & Wellness Practitioner, published Wellbeing Writer, Retreat Host, Natural Health Expert, Speaker & Radio Presenter