Dare we say it.....is it here....Spring. The Equinox has passed and we are now definitely in Spring. Even the clocks have sprung forward and the evenings are finally lighter.

The transition from Winter to Spring can be a tricky one. Winter is about restorative hibernation. Bursts of cold activity followed by warm, comforting food, indulging in the shorter days, marvelling at full moons being so low in the sky and relishing every ray of sunshine.  Spring is bursting with energy. We can see it all around us - lambs are appearing in the fields, bulbs are shooting from the ground, brave daffodils are being battered by every type of weather.

This substantial shift in energy can be a tough one for us to navigate. I find that suddenly my diary is getting busier and I have one eye on the promise of warmer weather and the Summer. It’s a time of excitement, renewal and energy.

But there are things we can do to help ourselves if we understand and recognise this shift in focus.

Given its origins in the observance of nature, Chinese Medicine connects Birth and the colour Green with Spring in the same way that we still do today. But interestingly, Wind is the weather most associated with Spring.

Wind is a silent enemy in Chinese Medicine. It’s the means by which various external bugs are transported into our bodies, most commonly causing a myriad of illnesses from coughs, colds and musculoskeletal issues.

One of the biggest mistakes that we can make at this time of year is to start peeling off the layers. BEWARE. It’s still cold, so keep your scarf on ! Your neck is a weak point within the body for letting in Wind. Keeping it covered will keep you protected and your immune system will be less taxed.

Diet is another key thing we can adapt to help us through this transition. Start making your food a little lighter. In Winter we are replenishing and restoring, in Spring we are…..well, springing. Getting ready for lighter, longer days.

• Eating green is a great start - young plants, fresh greens and herbs.
• Raw foods are not ideal in a UK climate as they require too much digestion. Light steaming or sautéing is better to ensure that it’s easier to digest and your body has less work to do.
• It’s a great time to incorporate pickled or fermented foods into your diet. Traditionally, the  ‘hungry gap’ at this time (meaning when little food is growing) would have meant that eating food that had been preserved in some way would have been important at this time of year. Sauerkraut, kimchi, pickled onions are all excellent additions to most meals.

Tip: a super simple way to pickle red onions is just to slice them finely and add some lemon juice to them for 15 mins. They are delicious and excellent for your health. Use on a warm roasted squash salad or a mild curry.