After winter, it's not only nature that awakens, but the body's biological clock gradually reprograms itself to spring mode. That's when spring fatigue meets us unexpectedly: we feel a lack of energy, drowsiness, physical and emotional exhaustion, and, worried, we often rush to our family doctors to look for a serious illness. Of course, it's always worth getting checked, but the cause of that immeasurable spring fatigue can be quite simple – the retreating winter sluggishness leaves a real famine of vitamins and micro-elements in our body. In winter it's hard to find fresh, quality vegetables and fruit, and the body quickly feels it. The viral illnesses, colds, low mood and other ailments endured throughout the cold season also leave their mark on our body's defence system, i.e. the immune system. That's why proper nutrition is very important; it not only strengthens the immune system but also supplies the body with the energy it needs and sustains it all day. It's very important to choose complex carbohydrates – they are plentiful in wholegrain bread, porridge, lentils, pulses and starchy vegetables, because they are absorbed gradually and are a constant source of energy for the body and the brain. It's also very important to drink enough fluids (6–8 glasses a day), because fatigue is one of the symptoms of mild dehydration. Wellbeing is sustained not only by nutrition but also by exercise, sport and lymphatic drainage massage. Active movement is essential to stimulate the heart and lungs so that more oxygen reaches the bloodstream and tissues. Vitamins, despite some claims, do not provide energy, but they improve the processes of nutrient absorption, during which the necessary energy is obtained. A vitamin D deficiency is felt especially in spring, because in winter there is a great shortage of natural light – our much-loved sun. We would recommend having your blood vitamin D level checked to make sure it's still within the normal range. Iron is also important for banishing fatigue; it is plentiful in red meat, pulses, green vegetables, eggs, dried fruit, nuts and unprocessed grains. And stores of vitamin C are gathered in the Lithuanian potato, right beneath the skin. Dishes made in a certain way from potatoes with their skins on will add variety to a healthier diet in spring.