Winter Seasonal Eating
Traditional Chinese medicine (TCM) is a system of diagnosis and healthcare which has evolved over the last 4,000 years and is a unique approach to understanding the human body. In Chinese medicine, health is viewed as a complete state of wellbeing, which is a different approach to Western medicine, which defines health as merely the ‘absence of disease’.
TCM is based on the belief that all humanity is part of the natural environment and that health or balance can only be achieved when one follows the natural law, adapting to the changes of the seasons and the surrounding environment.
The notion of the five elements Wood, Fire, Earth, Metal and Water were developed through ancient Chinese rituals of observing nature’s ever-changing cycles. These are related to the different seasons of the year, to organs in the human body, temperatures, colours and tastes, to name but a few associations, all of which have some relevance to our health and well-being. By knowing and understanding these elements, we can discover how to balance the extremes of each season and comprehend what unique opportunities for healing arise with each.
Water Element and Winter Season …
The Water Element is connected to the North, the temperature associated with it is cold and the season is winter. The body organs connected to the Water element are the kidneys and bladder, so these need extra support at this time of year as low temperatures and damp conditions can exacerbate many symptoms including knee problems – known as bi syndrome in TCM.
Here, the individual will say that their knee pain has worsened as a result of either damp weather or a combination of cold and damp weather. Adding some ginger powder to a base mixture of corn flour and rubbing this on the knee, together with keeping the knee area as warm and protected as possible from the elements (i.e. wear long over the knee socks under trousers) can really take the edge off this condition. See other advice regarding knee pain in the December question and answer column. As symptoms can become more pronounced in Winter, this season can be difficult for some to cope with as the cold can settle deep into the system.
Winter is a time of consolidation, of conserving energy, going inwards and hibernating. Interestingly enough, we all charge into the gym after the party season is over and follow that training programme that we have been putting off for months, but in Chinese medicine, this time of the year is the time that we should build our energy reserves, restore our qi (energy) and not deplete it by following too intensive a programme. Yoga, tai chi circulation and move the blood, is what we should focus on and for those couch potatoes out there, this is the time of year that you can relax
more on the sofa and rest!
An important part of restoring balance in the Winter season is to nourish and comfort body and soul by favouring warm foods that have a ‘warming’ energy that help to maintain your body temperature and to include foods that support the Water element in TCM, listed below. As the ‘cold’ aggravates the Water Element and the kidneys, it is important in the winter season (and when the weather is cold and your energy is low) to favour more warming and heating methods of cooking. Prepare foods in line with the more ‘warming’ methods of cooking such as roasting, baking, grilling or slow cooking. A slow-cooked casserole, for example, will be more warming according to TCM than vegetables lightly cooked by stir-frying.
Some of the key foods and spices favoured in TCM to warm the body and reduce coldness include ginger, leek, sweet potato, turnip, fennel seed, black pepper, nutmeg, cinnamon, coconut milk, cayenne, chicken, garlic, coriander, onion, lamb, mustard, rosemary, trout and walnut. Include plenty of seasonal root vegetables (preferably grown locally) in your winter diet as plants that take longer to grow such as root vegetables tend to be more ‘warming’ than faster growing foods such as cucumber and lettuce which have more cooling properties and are thus appropriate for late spring and summer eating. Root vegetables are ideal in casseroles, roasted or grilled and have warming properties. Beetroot is a very cleansing food for the
kidneys and bladder and is high in potassium, magnesium and vitamin A. Sea vegetables are essential to include in the diet and they are easy to assimilate as the protein is almost pre-digested and, coming from the sea, they have a real affinity with the Water Element. They are extremely high in minerals, and can be added to dishes to increase the nutritional value.
Kombu can be put into soups and stews; when you soak beans and pulses, adding a piece of kombu to the water and cider vinegar reduces the flatulence that some legumes can bestow! Wakame (tiny strips of seaweed) can be soaked for 10 minutes in water, drained and then added to a stir-fry with rice. If you use a small amount to start with, you really cannot taste it (for those who are repulsed by the thought of eating seaweed!) but will get all those valuable minerals from including it in your diet. Especially important if any underlying hypo (low) thyroid condition exists as the iodine supports healthy functioning of this essential gland.
The taste of the Water Element (which encompasses the kidneys and the bladder) is salty, so *small* amounts of naturally salty foods in the diet are beneficial. However, excessive cravings for salt, or a dislike of salt, means you should keep an eye on the health of your kidneys and adrenals. The salty flavour enters the kidneys and in small amounts can either nourish and support them or in excessive amounts can aggravate a Water imbalance and cause fluid retention. Celery is high in organic sodium; miso (a Japanese fermented rice puree) contains salt and the lactobacteria that are so important to our health to restore the pH balance in the intestines. Tamari sauce – the wheat-free version of soy sauce – is a good substitute for salt, only to be used in moderation in cooking.
Fish is also considered to be highly beneficial for the kidneys, perhaps because of seafood’s connection with water and tinned salmon is particularly good for building strong bones. Aduki, black and kidney beans are rich in potassium and have a special
affinity with the kidneys, possibly due to their kidney-like colour and shape and so are thought to strengthen this element. The grain buckwheat (you can purchase this as flour to use in cooking, baking or as a pasta) has warming properties and is known to heat the blood the same as wholewheat pasta.
Wintertime is the best time of the year to eat meat and the Chinese recommend that foods such as bone marrow, oxtail, kidneys and red meat are added to stews. However, always search out a reputable organic farmer to ensure that the meat is safe, and free from additives and steroids.
Fruits of the forest such as blackberries and cranberries are excellent cleansers.Other foods to increase in your diet are walnuts, all leafy green vegetables (such as broccoli, watercress, parsley), green beans and peas, celery, various forms of green cabbage (such as Savoy, wintergreen), beetroot, swedes, turnips and marrows.
Cinnamon is the key spice for the Water Element in my opinion as it has a particular affinity for the kidneys and is excellent to include in your diet or in tea. Cloves too are contained in some teas and can help to warm you when you suffer from low vitality or coldness due to depleted kidney qi (energy) and can even help to strengthen a weak back if the pain is due to low kidney energy. They can also help prevent the Winter cold bugs from getting you!