With the advent of Spring the main complaint many of us have is associated with our breathing.
Spring is the season when the heavy and solid qualities of the Kapha principle start to become lighter and more liquid. There is movement – especially around the time of the Spring Equinox. In Nature, for example, we see movement with a change in the weather, internally we feel a shift as our bodies adjust to the longer days. Since Kapha is associated, in particular, with the chest area around this time it is no wonder that so many of us complain about respiratory issues that involve sneezing, congestion, sinuses etc.

So here are 3 key solutions to help you saunter into and through Spring:
Solution 1:Keep breathing – maybe the most obvious advice but so many of us are shallow breathers – practise deep breathing into your belly (you can place your hand there to observe the rise & fall).; for those who practise hatha yoga, the pranayama technique of kapalabhati is particularly beneficial; the practice of jala neti and/or nasya can also provide relief.
Solution 2:Get things moving – go out for walks (wrap up warm if it’s still chilly & windy like it is here in New Mexico!); get a massage (especially lymphatic drainage at this time of the year)
Solution 3:Spice it up! Include more warming spices in your diet – e.g. fresh ginger made into a tea or as part of your meal is a simple solution for all.

And to get you going here is a Red Lentil Soup for the season
Ingredients (for 4 portions):
red lentils (150g)
1/2 tsp turmeric
salt (to taste)
fresh ginger chopped into small pieces
pinch of black pepper
200g organic seasonal vegetables
4 tablespoons sunflower oil
water
1. Wash the lentils until the water is clear
2. Put in a pot with fresh water and the turmeric.
3. Bring to the boil and keep at a rolling boil for 10-15 minutes
4. In the meantime wash and chop the vegetables.
5. Place the vegetables in the pot of lentils.
6. Add salt and pepper to taste, the ginger and  sunflower oil.
7. Cover and leave to simmer for 10 minutes.
8. Garnish with chopped parsley and serve with freshly cooked basmati rice.