Spring stands for birth, summer for growth, autumn for harvest, and winter for storing and preserving. Tuning into nature’s rhythm, Chinese medicine applies these seasonal characteristics as the main principles in nourishing our body.
Lidong is the start of winter. The climate changes from dry autumn to rainy and wet winter. From now on, everything enters a state of recuperation and recharge. Vegetation begins to wither and insects begin to go dormant. For us, it is time to nourish the Yin and relieve the Yang.
The tea for this season: 武夷岩茶 Yancha/rock tea from Wuyi.
This tea’s moderate fermentation gives it a comfortable warmth. The rich aromatic substances brighten the mood and the caffeine helps clear the mind and focus. It is also rich in essential minerals needed to preserve our body in winter.
nourishing food
“less salt, more bitter vegetables”
The kidney is vigorous in winter, and according to the Chinese Wuxing system (five phases/ five elements), the kidney’s related element is water and, in taste, is saltiness. For the heart, it is fire and bitterness. Therefore, too much salty food will overboost the already vigorous kidney and, at the same time, weaken the heart. To maintain the balance between kidney (water) and heart (fire) in winter, be light on the salt shaker and try more bitter veg, like celery and kale.
Otherwise, the dietary focus in winter is to increase energy intake to keep warm. For example lean meat, eggs, fish, milk and beans are good to keep up your energy.
