As winter transitions into spring, March presents an ideal opportunity to refresh, reset and nourish the body with seasonal foods that promote healing from the inside out. The lingering chill of early spring calls for warming, grounding meals, while the promise of new beginnings invites the inclusion of vibrant, energizing ingredients that support overall well-being. This month, focusing on anti-inflammatory, immune-boosting and digestion-supportive foods can help the body adapt to seasonal changes, reduce bloating and increase energy levels.

Two simple yet powerful recipes—Golden Turmeric Ginger Soup and Matcha Chia Pudding with Berries—provide warmth, nourishment and sustained energy throughout the day. The soup, infused with turmeric, ginger and garlic, is packed with anti-inflammatory properties to soothe digestion, support immunity, and promote gut health. Coconut milk adds a creamy texture while offering healthy fats for optimal nutrient absorption, and chickpeas or lentils provide plant-based protein for lasting satiety. This nutrient-dense meal is perfect for cozy evenings or as a midday reset.

For a lighter, refreshing option, the Matcha Chia Pudding with Berries is a powerhouse of antioxidants, fiber and brain-boosting nutrients. Matcha, a finely ground green tea powder, is rich in EGCG, a potent anti-inflammatory compound that enhances focus and energy without the jitters of coffee. Chia seeds provide omega-3s and fiber, supporting digestion and hormonal balance. Combined with cinnamon, vanilla and fresh berries, this pudding is an easy, prep-ahead meal that promotes fullness and sustained energy.

Whether for a warming meal to combat lingering cold or a light, nourishing snack, these recipes offer an easy way to support the body’s natural detoxification and renewal this month. Enjoy the healing benefits of whole foods and embrace the transition into spring with vibrance and vitality. 

Golden Turmeric Ginger Soup

(Anti-Inflammatory and Gut Healing)

This soup is warming, nourishing and perfect for dinner. It supports digestion, helps reduce inflammation and boosts immunity. Turmeric, ginger and garlic work synergistically to fight inflammation, while coconut milk adds a creamy, nourishing touch and healthy fats.

1 Tbsp coconut oil or olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1-inch fresh ginger, grated

1-inch fresh turmeric, grated (or 1 tsp ground turmeric)

½ tsp ground cumin

½ tsp ground coriander

½ tsp sea salt (or to taste)

¼ tsp black pepper (enhances turmeric absorption)

4 cups vegetable broth (or bone broth for extra gut support)

1 can (13.5 oz) full-fat coconut milk

1 medium sweet potato or carrot, chopped

1 cup cauliflower florets

1 cup cooked lentils or chickpeas (for protein)

Juice of ½ lemon

Fresh cilantro or parsley for garnish

Sauté aromatics: In a pot, heat coconut oil over medium heat. Add onion, garlic and ginger. Sauté for 2 to 3 minutes until fragrant.

Add spices and vegetables: Stir in turmeric, cumin, coriander, salt and black pepper. Add sweet potato (or carrot) and cauliflower. Stir to coat with spices.

Simmer the soup: Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 15 to 20 minutes, until veggies are tender.

Blend and finish: Stir in coconut milk and cooked lentils/chickpeas. Simmer for another 5 minutes. If you prefer a creamy texture, use an immersion blender to blend until smooth.

Serve and enjoy: Squeeze in fresh lemon juice before serving. Garnish with chopped cilantro or parsley.

This is a great recipe because turmeric and ginger reduce inflammation and boost immunity; coconut milk and broth support digestion; lentils and chickpeas provide plant-based protein; and lemon and fresh herbs add detoxifying benefits.

Matcha Chia Pudding with Berries 

(Anti-Inflammatory and Energizing)

This pudding is energizing, easy to prepare and great for busy mornings. It is refreshing, nutrient-packed and a perfect anti-inflammatory breakfast or snack. Matcha is rich in antioxidants, and chia seeds provide omega-3s to fight inflammation and support brain health.

1 cup unsweetened almond or coconut milk

3 Tbsp chia seeds

1 tsp ceremonial-grade matcha powder

½ tsp vanilla extract

½ tbsp maple syrup (or raw honey)

¼ tsp cinnamon (anti-inflammatory)

½ cup fresh berries (blueberries, raspberries or strawberries)

1 Tbsp crushed walnuts or hemp seeds (optional for extra omega-3s)

Mix the base: In a bowl or jar, whisk together almond milk, matcha, vanilla, maple syrup and cinnamon until smooth.

Add chia seeds: Stir in chia seeds and mix well. Let sit for 5 minutes, then stir again to prevent clumping.

Refrigerate and set: Cover and refrigerate for at least 3 to 4 hours or overnight for best results.

Top and enjoy: Before serving, stir well and top with fresh berries, crushed walnuts or hemp seeds for extra anti-inflammatory benefits.

This is a great recipe because matcha is high in EGCG, a powerful antioxidant that fights inflammation; chia seeds provide omega-3s and fiber for gut and brain health; cinnamon and berries help stabilize blood sugar and reduce inflammation; and walnuts/hemp seeds add extra anti-inflammatory fats.

Rev. Dr. Jessica Chichester, a visionary and the founder and CEO of Haute Healing Oasis , brings more than 25 years of experience in health, wellness and spiritual science to her role. An acclaimed Hall of Fame athlete and a master conduit in energy medicine and healing, she employs ancient techniques to instruct individuals on energy transmutation. Beyond her extensive background, Chichester is also a food archaeologist gearing up to release an allergen-friendly cookbook. She organizes international psychedelic retreats for healing. For more information, call 203-595-5304 or visit HauteHealingOasis.com.

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