Wellness in the Spring Season: How Your Body Benefits from Agni

By Diana Bellofatto | Posted: March 12, 2019

Spring is here, and as the saying goes, “We got this!” Practicing the right diet and lifestyle with Ayurveda gives us an edge over imbalances that might otherwise sneak up on us.

We surfed through March, riding the wave of fluctuating temperatures and unpredictable weather. The test of our ability to shift on the fly and make appropriate food choices, while on the cusp of spring, really kept us on our toes.

Now, spring weather conditions are consistently here. We can transition from the more acidic, heavy diet that kept us balanced in winter to a diet more high in alkaline, light qualities. This will help ensure smooth sailing into spring.

One of the most beautiful aspects of Ayurveda is that there’s no need to memorize a lot of information. Common sense and an organic approach to following the lead of Mother Nature guide us, as she serves up spring’s verdant variety of chlorophyll-rich (alkaline) foods that aid in the transformation from the acid to an alkaline state.

Here are my favorite spring seasonal eating and lifestyle tips!

Honor your agni with ginger

Encourage strong digestion with ginger tea. Ayurveda has a saying, “honor your agni,” because good health or disease is predicated upon the strength of one’s agni, or digestive fire. When agni is weak, we experience imbalances, and when it’s strong, we feel well. This is one of the main tenets of Ayurveda.

Ginger is heating in nature, and so helps kindle agni. Ginger aids in stimulating the appetite, improves digestion and assimilation of nutrients, provides an analgesic effect for joint pain, and facilitates the clearing of wastes from the body. Generally speaking, ginger can be used every day.

Those with hyperacidity should introduce ginger into their diet slowly and with guidance from their health care practitioner. A tablespoon of fresh chopped ginger brought to a boil in 8 to 12 ounces of water, simmered for about 10 minutes, and accompanied by the juice of half a lemon can do wonders! Dried ginger in a tea bag is effective as well.

Protect yourself with chlorophyll

The many delicious green vegetables that color our plates in spring contain chlorophyll. Chlorophyll is a plant pigment responsible for many disease-fighting and detoxification properties of fresh greens. Because it slows the rate at which harmful bacteria can reproduce, it is a potent wound healer. Its antiviral effects protect the skin from viruses like herpes that cause cold sores, shingles, etc.

Since cancer cells thrive in an acidic environment, chlorophyll is a boon for cancer prevention. Chlorophyll cleanses and detoxifies the liver by inhibiting the ability for certain chemicals to metabolize and cause cell damage. It also increases the activity of enzymes that protect healthy cells. Chlorophyll is the superhero you want on your side!

Snack on spirulina

This is one of my favorite recipes for a spring snack – chlorophyll-filled, protein-packed spirulina (blue-green algae) power balls! They’re no-bake and easy to make.


1/2 c. softened coconut oil
1/3 c. raw honey
1/2 tsp. mineral salt
1 tsp. vanilla extract
2 tbsp. spirulina powder (or, up to 1/4 cup)
3/4 c. white or black sesame seeds or pumpkin seeds, ground
1/2 c. hemp, chia, or sunflower seeds, ground
*Optional – toasted coconut flakes or raw cacao powder in which to roll the balls


1. Combine all ingredients in a bowl and mix well.
2. Refrigerate mixture for at least 30 minutes, or up to an hour, so that the balls stay formed when you roll them.
3. Roll into bite-sized balls, and then roll in coconut or cacao.
4. Store in the fridge and eat at room temperature for best flavor and digestion.​

This article by Diana Bellofatto was previously published on Art of Living Retreat Center’s blog.

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