Eating According to The Season of Spring

Eating According to The Season of Spring

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.

Spring represents new birth and growth in nature that surrounds us.  The season of spring is associated the the wood element.  The wood element is in charge of the functioning of the liver.  It may be hard for some individuals to adapt to the changing climate of spring and this may manifest with symptoms such as pneumonia, flu, asthma, allergies, common cold, depression, anxiety, agitation, irritability, acid reflux, indigestion, insomnia, mania, panic attacks, frustration, and anger.  The main goal in the spring is to cleanse the liver and strengthen it.

During this season, it is recommended that you reduce intake of alcohol, spicy foods, pungent foods and highly processed foods.  The taste associated with the wood element and liver is sour and the color associated is green.  Including some sour and green foods to your regime would be beneficial during the spring and help keep liver functioning at an optimal level.  Beneficial foods for this season are dark leafy greens, mustard greens, spinach, chinese yam, bok choy, pear, red dates, kale, fresh sprouts, turnip, asparagus, artichoke, celery, vinegar, duck meat, dandelion greens, pickles, lemon, and fresh chives.

Some herbs beneficial for this season are ginger, chrysanthemum, tangerine peel, lily bulb, mulberry leaf, goji leaf, and goji berries.

Here is a great recipe for the season of Spring.

Spinach and Chickpea Saute
Chickpeas support the Large Intestine, Heart, and Spleen function. Lemon and mint give this dish a refreshing twist, and also support your Liver, making it the perfect side dish for spring.
Ingredients:

•  1 Tablespoon of olive oil
•  4 cloves of garlic, minced
•  Pinch of salt
•  8 ounces of canned chickpeas, drained
•  1 bunch of fresh spinach, chopped
•  ½ fresh lemon, juiced (or more!)
•  8 fresh mint leaves, chopped

Directions

1. Warm a sauté pan over medium heat. Add the olive oil, garlic, and a pinch of salt.
2. When the garlic is fragrant, about 2 minutes, add the chick peas and cook for about five minutes. Then add the fresh spinach. Mix carefully by spooning the hot chick peas on top of the spinach, until the spinach is wilted and cooks down, 2-3 minutes. Remove from the heat.
3. Squeeze the fresh lemon juice over the spinach and top with the freshly chopped mint. Add more lemon if you’d like. After all, sour is the taste of the Liver! Serve warm.

Recipe Source: https://www.tcmworld.org/spring-cooking-pucker-up/

Written by Natural Flow of Life Acupuncture and Herbs