The transition from winter to spring has always been a challenge to navigate for me. Growing up, I noticed that I always experienced a heavy depressive period from around mid-February until mid-May. I never gave it much thought, I just knew to expect it (this was before I realized that I have the power to support myself in any moment).

Along my journey, I connected with Ayurveda. Known as the sister science to yoga, Ayurveda recognizes that we are cyclical beings. We are all made of the elements, and depending on your constitution (known as dosha in Ayurveda), you may have more of one element than the others. We also change, just as our environment changes. Thus, how we support ourselves with food, exercise, and all that we consume, is meant to change. Many of us live linear lifestyles, where we eat the same things season to season because we can. Our grocery stores are constantly filled with anything we could want, even if something isn't necessarily "in season." Because of the world we live in, we have become disconnected with our bodies' natural connection to the seasons.

If you experience a menstrual hormonal cycle, or you emulate this cycle in your life, you might have already noticed that your body and mind change depending on what's going on hormonally. This was HUGE for me to notice. As someone who has always experienced a heavy, emotional turbulent bleed, paying attention to what I actually need in those moments was crucial. The more that I noticed throughout my cycle, the more I realized that my body experiences its own seasons within the month. When I bleed, it feels like winter time: I withdraw from society as much as I can, I rest, I give my mind a break from mental tasks. Meanwhile, ovulation typically feels like summer for me. I feel adventurous, I am outgoing and social, and my skin often glows when I am supporting myself with healthy habits.

I want to stress that even if you do not physiologically experience a bleed, you can still bring this seasonal way of living into your life. It all starts with self-awareness.

In the Ayurvedic tradition, and in the hormonal cycle, the transition from winter to spring is a significant one. We shed heavy energy and prepare for lighter energy. We shift from productive rest to productive action. This happens slowly, over time. It is not fast, nor is it meant to happen that way. Just as the Land awakens, thawing and sometimes re-thawing before waking completely, we too shift moment to moment. Give yourself the power to reconnect with your body. Your body has its own intelligence, just like the Land! It knows how to heal, and it knows how to support itself with food. Let your body tell you what it needs. To do this, try getting quiet. Withdraw your senses (in yoga, this is called pratyahara), place your hands on your belly, and take a few deep breaths. Give thanks to your body for all that it does in helping you live each moment. Maybe you try sending it some Love. It can feel daunting, depending on your relationship with your body. Let this be the beginning of getting to know your body just as you do with a friend. There is no rush. Only acceptance, compassion, and gratitude. Eventually, Love. (:

The recipe below is one of my favorites to make during the transition from season to season externally, as well as from my inner winter to inner spring. It comes from my favorite cookbook, called The Moon Cycle Cookbook. If you feel called to look more into supporting your own seasons within, I highly recommend seeking out this resource! The recipes are accessible, friendly for substitutions, and offer additional ways to support yourself as you notice what comes up moment to moment. The authors' voices are filled with compassion and gentle guidance, things that we all need when making vital lifestyle changes.

Remember: how you support yourself will look differently from everyone else. There is no one way. I have even noticed sometimes that my inner seasons change! What matters is that you choose to pay attention. You choose to remember that you are a cyclical being, and you have the power to care for your body, mind and spirit.

To learn more about Ayurveda and your dosha, check out these resources:

What's Your Dosha? quiz

Banyan Botanicals Spring Guide in the Ayurvedic tradition

Rosemary Sausage Quiche with Apple Crust - from The Moon Cycle Cookbook by Devon Loftus & Jenna Radomski

• 2 teaspoons coconut oil, melted (or an oil of your choice)

• 1 apple, cored and quartered (They recommend using a Granny Smith apple, and I wholeheartedly agree. I am a little biased...it's my favorite apple)

• 1 teaspoon avocado oil (or oil of choice)

• 1/2 lb. sausage (I like to use a plant sausage flavored with apple and sage. Go with your gut (: )

• 1/2 medium yellow onion, diced*

• 3 garlic cloves, minced

• 1 tablespoon finely chopped fresh rosemary (or use dry and feel into how much you'd like)

• 8 large eggs

• 1/4 cup cream or almond milk

• salt

• pepper

1. Preheat your oven to 350 degrees Fahrenheit. Brush a nine-inch pie dish** with teaspoon of coconut oil.

2. Slice the apple quarters into 1/8-inch-thick slices. Form the crust by placing the apple slices along the outer edge of the dish, rounded side up, overlapping the edges slightly. Once you have encircled the dish, continue to spiral the slices toward the center until the dish is covered. Gently brush the apples with remaining teaspoon of the oil you used to brush your dish.

3. Bake the apple crust for ten minutes, then set aside.

4. Heat avocado oil in a large skillet over medium heat. Add the sausage and use a wooden spoon to break it into crumbles. Cook, stirring occasionally, until the sausage has browned completely. This may be around ten minutes, but trust what your intuition says through smells and color. (: Stir in your onion and sauté until the onion has softened. Add the garlic and rosemary, sautéing enough for everything to be fragrant and blended with one another. Remove from heat.

5. Whisk together the eggs, cream/milk, salt, and pepper in a medium bowl until fluffy and well incorporated. Stir in the sausage mixture, then pour into the apple crust pie dish.

6. Bake for 22–25 minutes (my oven usually is longer), or until a knife inserted into the center is clean. Let it cool for ten minutes, if you can. Savor the variety of flavors and softness.

*I prefer using shallots for this recipe. If you are too, you might try using one big one.

**Each time that I make this, I use a ten-inch cake pan, as I do not have a pie dish. Be creative with what you have! You can also check out your local library. Sometimes, libraries have baking dishes to borrow. (: