Spring is officially here, and it’s time to adjust your meals accordingly, Phyllis Segura writes for the Buddhist magazine Tricycle. Taking the changing seasons into consideration while cooking can be a meditative practice—one that can instill a sense of wellbeing and connection to the body and the earth. For this spring, Segura gives a recipe for a green pea potage, specifically designed for the time of year. She also gives a number of meditative steps that people can take as they cook the meal. I haven’t tried it yet, but it certainly sounds good.