06/09/2026
What’s In Season This Spring (what to eat & why)🥬
If you’ve been here for a while, you’ll know how much I LOVE the principles of Traditional Chinese Medicine. I infuse them into the way I eat every season, not as another set of food rules, but as a way of tuning into what my body might need as the seasons shift.
✨ In TCM, spring is associated with the Wood element and the Liver + Gallbladder: a season of growth, expansion, movement and new beginnings.
After the slower, more inward energy of winter, spring encourages us to gently lighten things up.
On my plate, that looks like more fresh greens, herbs, sprouts, colourful seasonal vegetables and bright, slightly sour flavours like lemon, alongside plenty of warm and lightly cooked foods to continue supporting digestion.
Personally, I think nourishment goes so much further than food. Here’s why .. 👇
Spring is my reminder to move my body, get outside, soak up the morning sun, open the windows, clear out stagnant energy and make space for new ideas and creativity.
It’s one of the reasons I love eating seasonally so much. Our bodies don’t exist separately from nature, and there’s something really beautiful about allowing the seasons to guide what ends up in our baskets, on our plates and in our daily rituals.
So, steal my Australian spring produce shopping list for your next grocery shop or farmers market run!
Save this for your next market run!
🤍 Because, your life is worth nourishing.
With love,
L x.