In determining when and how we should eat according to the natural cycle of the seasons, it is best to consider the theory of Yin and Yang, the flavours of certain foods, and your own constitutional pattern.
Autumn…a time for preparing to rest.
Autumn is a season of harvest, and the energy is transforming from yang to yin. Nature is gradually pulling inward and contracting. The trees are losing their foliage and they are storing their energy for the winter season, where food and nourishment is scarcer. Foods during this season should be more astringent in flavour, and heartier foods should be increased. Cooking methods should focus on concentrating the flavours and baking to stimulate the sense of smell. Cooking times should be longer, and at low heat with less water. Foods such as sauerkraut, pickles, plums, olives, radishes, leeks, lemons, grapefruit, sour apples, grapes, barley, millet, persimmons, pumpkin, and apples should be increased. Meats such as chicken, beef and lamb are also indicated. Herbs such as garlic, ginger, peppercorns can also provide warmth for this season. The majority of the diet should be in the form of soups and broths, in order to warm the interior and combat the dry season.
The Winter…a time for turning inward.
Wintertime is the most yin season of all. As the end of the year progresses, this is a time for introspection, storage, rest, meditation and warmth. This season is associated with the kidney organ system, known as the root of the body. Warm-hearty soups, whole grains, dried foods, small beans, root vegetables and steamed winter greens all strengthen the kidneys.
Foods should be cooked at low temperature for longer times and with less water. Salty flavoured foods as well as sweet root vegetables should be increased during the winter months to encourage sinking and centring, which increases our capacity to store nutrients and energy.
Salty foods tend to be more descending in nature and are therefore better suited during the fall and winter times. Such foods bring body heat deeper into the body and allow for a lessening of coldness on the surface of the body. Foods such as cooked lettuce, watercress, endive, turnips, carrots, celery, onions, potatoes, oats, rye and quinoa are recommended. Meats such as lamb, beef and chicken can also warm the yang energy at this time of the year. Herbs such as chicory root, burdock root and rehmannia are also beneficial for wintertime. Salty foods such as soy sauce, miso, seaweed and salt are beneficial, however should not be overused as too much can tax the kidneys and affect water retention.
The Carousel would like to thanks the Kamalaya Wellness Sanctuary in Koh Samui, Thailand, for the story. Find out more about Kamalaya and their wellness programs here.