Eating For Autumn

In Chinese Medicine, we pay attention to the changing seasons and what dietary adjustments we need to make to protect us from seasonal afflictions such as colds and flu and keep our energy in balance. Each season correlates to a Element which is predominant at that time. Autumn is matched with the Metal Element and this in turn is associated with the Lungs and Large Intestine. Thus because we are in Metal time, the Lungs need to be looked after so they can protect us from things like colds which creep up with the change of season and as the natural energies contract as we enter Winter.

Autumn is about harvest and a time of pulling inward and storing up fuel and food as we head towards Winter. Things in nature contract and dry up- grasses become paler, leaves and fruit fall and the sap returns to the roots of the trees.

To support ourselves in Autumn add more sour flavoured foods to the diet. Sourdough bread, sauerkraut, olives, pickles, leeks, aduki beans, rosehip tea, vinegar, cheese, yogurt, lemons and limes and grapefruit all have a sour quality. You only need small amounts as they have strong effects. Increase your cooking times so the food is broken down well making digestion easier and remember that as we are in cooler temperatures our food needs to become more warming so cooked fruits and veg are better than raw.

Anyone for leek soup with sourdough bread on the side?

Posted in Eastern Culture, Food & Drink