Spring can lead to fatigue, apathy, and other “low fitness” states, both mentally and physically. Some foods and habits help to overcome it.
Although spring asthenia is overcome after a few weeks, when our body has already adapted to the changes that the new season brings, we can take steps to prevent the symptoms and accelerate their disappearance.
Spring brings more daylight hours, hormonal alterations and the need for more vitamins and minerals. These are novelties to which we have to adapt.
CHANGING YOUR DIET IN SPRING
The quickest way to intervene is through our diet. During this time, we should incorporate foods rich in vitamin C and E, magnesium, iron and calcium into our diet. And let’s not forget omega-3 essential fatty acids, for their anti-inflammatory properties.
In spring we should eat more raw foods such as:
- Fruits & Vegetables
- vegetables
- Whole grains
- Nuts such as almonds and walnuts
- seeds such as chia
- flax
- hemp
- Seaweed and aromatic herbs and spices
OTHER CARE TO COMBAT ASTHENIA
- Hydrate more. It is very important to stay hydrated and avoid habits such as drinking coffee, which cause dehydration. It is advisable to drink infusions of ginseng or ginger, green tea or a chai to stimulate energy without increasing our stress.
- Exercise. It allows us to take in fresh air and activates blood circulation, which helps to balance hormones and for them to act to resolve the generalized state of fatigue.
- Let ourselves be touched by the sun. The production of vitamin D derived from exposure to the sun’s rays helps prevent states of depression.
RECIPES THAT FILL YOU WITH ENERGY
These three recipes are ideal for boosting your vitality in spring:
LENTILS IN THE SPRING
Ingredients for 1 person
- 100 g raw lentils or 200 g cooked lentils
- 1 large tomato or 8 cherry tomatoes, chopped
- Half a bell pepper (yellow for different colors), shredded
- 80 g chopped green beans
- 1 teaspoon garlic powder
- Ground black pepper to taste
- 1 tablespoon olive oil
Preparation
- Soak the lentils for 24 hours. Rinse and boil in water for 35-40 minutes or until soft. Drain the water.
- You can sauté the vegetables or leave them raw. If you decide to grill them, use a skillet over medium heat with a splash of water instead of oil for 5 to 10 minutes.
- Combine the lentils with the chopped and roasted (or raw) vegetables and season with the garlic powder, black pepper and raw olive oil.
BEETROOT CARPACCIO
Ingredients for 1 person
- Half a beetroot, thinly sliced
- 1 radish, sliced
- 20 g spinach
- Half a carrot, diced
- 10 g fresh parsley, chopped
- 1 tablespoon or 15 ml gluten-free tamari sauce
- 1 tablespoon lemon juice
- 2 tbsp hemp seeds
Preparation
- Steam the beetroot and carrot for about 5 minutes to make them softer. You can also leave them raw.
- Place the beet slices on a plate. Top with the radish slices. Then add the spinach, diced carrot, and lastly, chopped parsley.
- Season with the tamari sauce and lemon juice.
- To finish, sprinkle the crushed hemp seeds on top.
SPRING LEMON SHOT
Ingredients for 1 person
- Juice of half a lemon
- 20 drops of liquid echinacea
- Half a teaspoon turmeric powder
- Half a teaspoon of cardamom powder
- 30 ml aloe vera juice
- 50 ml filtered water or infusion of choice
- Stevia to sweeten (optional)
Preparation
- Pour all the ingredients into a glass.
- Mix well to break up the clumps of the spices
- Take it in one gulp.
