Spring has its own hunger. In this solo episode, Kate shares what's actually stocked in her kitchen this time of year and how Ayurveda shapes the way she cooks and eats when the season shifts. No complicated recipes, no pressure to be perfect — just practical, seasonal ideas for when you open the fridge and feel completely lost.

Kate covers spring pantry staples including sprouted mung beans, white beans, chickpeas, asparagus, celery, kale, goat cheese, rye crackers, and corn tortillas. She walks through her signature blended soups (cream of asparagus, cream of celery, carrot-ginger-chickpea), a simple breakfast bok choy broth, quinoa cereal with hemp milk, and the goat cheese pinwheel that has officially earned its place as a lazy-kitchen hero.

Part two of the beloved "What To Eat When You Don't Know What To Eat" series. Recipes and seasonal guidance also in the Everyday Ayurveda Cookbook. Visit healwithkate.org for more.

Spring Cleanse: https://ayurvedicliving.institute/kitchari-cleanse-ayurveda-spring

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79. How To Eat For Spring: Simple Ayurvedic Meal Ideas That Actually Work