It was a treat to explore the rasas, or tastes of winter and spring for Well magazine’s Winter & Spring 2025-2026 issue. And truly, it was love at first sight when I learned this issue’s theme — EMBODY.
I wanted to write with emotional awareness of the seasons and their impact on our minds and bodies
Nourishing foods can get a bad rap for being heavy, fatty, “not healthy.” Likewise, the calendar new year/post-holiday season often pressures people to “get in shape,” possibly overexerting and detoxing in the dead of winter. It’s no wonder most people’s new year resolutions falter. A seasonal approach is far more achievable + sustainable.
The rasas, or tastes in ayurvedic science are a perfect way to understand how the seasons, local foods and flavors are all interconnected. Seasonal eating is an indigenous practice, honoring the cycles of nature.
Early to mid winter
is a harsh season, demanding more nourishing foods. It’s natural and healthy to eat more substance, increase calories and good fats, and even reduce physical activity. We’re drawn to sweet, sour and salty tastes, plus a cozy blanket and warm elixirs like tea or cider.
End of winter into spring
is when the climate begins to shift substantially. While it’s still cold, there’s more moisture in the air, softening that earlier winter harshness. An accumulation of toxins sets in during this time, though it’s too early to detox at first. Naturally, spicy, bitter and astringent tastes will appeal more. Eventually, spring cleansing is a beautiful way to stay balanced.
To learn more about the rasas
and how to implement them in your food choices, get your copy of Well magazine here or read the article online.