Eating According to the Season of Autumn

Eating According to the Season of Autumn

In Traditional Chinese Medicine (TCM), one of the common methods of preventing disease and maintaining good health is to eat according to the seasons. The Chinese have the belief that we are what we eat and most of the dietary consumption follows the shifts of nature. TCM philosophies says that if we eat seasonal foods that are similar to the environment at the time, we can remain in harmony with nature, adapt to changes in the season and stay healthy.

Autumn is the time of year where things begin to mature and fall. In TCM, autumn is connected to the lung system. The lung system controls the skin, respiration, body fluid metabolism, blood circulation, immunity and melancholy emotions. The weather in autumn is cold and dry, and so it is important to keep warm and prevent dryness by nourishing Yin. TCM holds that everything needs to turn inwards to prepare for the harsh winter. The dry weather of autumn usually causes an itchy throat, dry nose, chapped lips, rough skin, hair loss and dry stools. Therefore, we need to eat foods that help promote the production of body fluids and their lubricating effects within the body.

Beneficial foods for the season of autumn are lily bulb, white fungus, nuts or seeds, pear, lotus root, pumpkin, honey, soy milk and dairy (in moderation). The Chinese traditionally added these ingredients to rice porridge for breakfast and soups for lunch and dinner. It is also recommended to eat foods that are sour and reduce foods that are pungent such as onions, ginger and peppers which induce perspiration. Instead, include sour foods such as pineapple, hawthorn, apple, grapefruit and lemon which have astringent properties that prevent loss of body fluids. During this season, the body needs extra body fluids to counteract the dry environment of autumn.

Here is a great recipe to popular soup for the season of autumn.

Snow Fungus Dessert Soup

Ingredients

• 3 L / 13 US cups water (plus more for soaking)
• 100 g / 0.22 lb snow fungus (or to preference)
• 30 g / 0.06 lb dried longan
• 30 g / 0.06 lb lotus seeds
• 25 g / 0.05 lb pearl barley
• 20 g / 0.04 lb goji berries
• 12 red dates (pitted)
• 200 g / 0.44 lb rock sugar (or to taste)

Instructions

• Soak the fungus in hot water for 10 minutes, then rinse thoroughly to remove any dirt. Let it drip dry in a colander.
• At the same time, soak the lotus seeds and pearl barley in hot water for 10 minutes.
• Use scissors to cut the parts around the hard dark orange center.
• Cut the pieces into smaller chunks roughly 10cm (4") long or to the size of your preference.
• Bring the water to a boil in a pot and throw in the lotus seeds and pearl barley. Let it simmer for 2 minutes.
• Add the fungus in and simmer for 5 minutes.
• Rinse the dried red dates and longan and simmer for 5 minutes.
• Add the rock sugar in and simmer for 10 minutes.
• Add the goji berries in, simmer for 5 minutes and serve immediately as is!
• Note: If you prefer Snow Fungus Soup with a softer texture, let it cook for longer until it has reached your desired consistency.

Notes

• Simmer it for longer. The longer it slow cooks, the more time the dessert has to soften and thicken. You'll end up with a silky and melt-in-mouth experience!
• Add the goji berries in last. Goji berries can develop a sour taste when left to cook for too long, so adding them in towards the end will be just enough time for them to open.
• Use other natural sweeteners as well. Fruits and herbal ingredients like pears, apples, black dates, or gingko nuts are a great way to add more flavor and nutrition.
• You can get all the dried ingredients from Chinese supermarkets in the dried goods section or from a Chinese herbal medicine shop.
• The dried red dates can be purchased pitted or with the seed, but both will taste the same. We used the pitted ones for convenience.

Recipe provided by https://www.wokandkin.com/snow-fungus-dessert-soup/

Written by Natural Flow of Life Acupuncture and Herbs

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