Living with the seasons is at the core of Chinese Medicine Theory and as we turn into mid-winter, it’s important to remind ourselves that its normal to feel slow and have less energy at this time of year. Like the trees which let go of their leaves to sleep soundly for a few months, we too must rest as much as possible, restoring our yin so that we can bounce into spring with enough yang.
The same applies for our nutrition and nature is our greatest teacher. If we don’t eat in accordance with the seasons we are more likely to feel imbalanced and lacking in energy than we would ordinarily. To support our bodies both mentally and physically, our food and the way we cook it needs to reflect this.
During winter we will benefit from eating food that is in season, is cooked longer/slower and therefore easier to digest. This way we can truly support the body and encourage the gorgeous energy that is quietly resting within you.
Foods to each now:
- brussels sprouts
- jerusalem artichoke
Currently I am meandering through Veganuary so eating plant based meals is my focus. Thankfully, I am being supported by the fabulous Miller Green in Bristol so eating slow cooked and amazing veggies is easy.
I you need some veggie inspiration, there are tons of recipes that you can find on the Veganuary website, but on the whole, if you make stews, soups or roast your food that’s a good place to start.
The most important aspect of eating with the seasons is to connect with your deepest self – if your body is craving something and you have given that craving some thought, you probably need to eat it. Just as all life needs rest and incubation, so does your digestive system. Listen to and honour your rhythm.