As the earth awakens from winter, spring brings fresh vitality not only to the soil but to our bodies. According to the teachings of Dr. Weston A. Price, traditional cultures thrived by eating seasonally-honoring the cycles of nature and consuming nutrient-dense foods available at the time. In spring, this means embracing lighter, cleansing foods while still ensuring we receive the fats and minerals needed for deep nourishment.

Spring is the perfect time to incorporate leafy greens like dandelion, nettles, watercress, and arugula into the diet. These bitter greens stimulate the liver and aid detoxification after a heavier winter diet. Traditional diets often included wild spring greens as tonics, and modern nutritional research supports their richness in chlorophyll, magnesium, and antioxidants. Lightly steaming or sautéing them in butter or ghee-a traditional fat praised by Dr. Price-enhances the absorption of fat-soluble vitamins A, D, E, and K (1).

Pasture-raised eggs, another springtime staple, are particularly nutrient-rich this time of year as hens begin laying more frequently. Eggs from chickens allowed to forage on spring grasses contain higher levels of omega-3s and fat-soluble vitamins. Raw or cultured dairy products from grass-fed cows also reflect seasonal improvements in nutrition and can provide beneficial probiotics when fermented.

Lamb is a classic spring meat, traditionally consumed in many cultures during this season. It is a rich source of heme iron, zinc, and conjugated linoleic acid (CLA), especially when the animals graze on fresh pasture. Bone broth from lamb or poultry is also supportive to the digestive system as the body transitions to lighter fare.

Finally, sprouted grains and legumes are more digestible and nutrient-available than their unsprouted counterparts and were traditionally soaked or fermented before consumption. This mimics natural springtime germination and is in line with the wisdom Price documented from indigenous diets (1).

By following the rhythms of nature and embracing seasonal foods, we align our diets with traditional wisdom and modern nutritional science. Spring invites us to lighten up without losing the deep nourishment our ancestors prized.

4.Fallon, S., & Enig, M.G. (1999). Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. Washington, D.C.: NewTrends Publishing.