Eating for the Seasons Holistically :Winter

In Chinese medicine, we have the five-element theory, wood, fire, earth, metal and water. 

Winter is the water element. Each of the elements are related to a collective of organs. The water element is related to the kidney and bladder.

The kidney is to store the bodies Jing, whilst also ruling the reproductive system and water metabolism whilst nourishing the bones and it also eliminates the bodies toxins. Whilst the bladder received and eliminates urine which is produced in the kidneys. 

Winter is a time to rest and regenerate the body before the movement toward the summer. Winters energy is to contract and draw the energy inward. Winter is a yin season giving rise to yin root vegetables that grow below the ground.

Long styles of cooking are preferred this time of year stewing, pickling and boiling. Drawing the yang energetics out of the produce. Nature supplies us with the kind of growth and energy needed to keep our bodies energised and functioning. 

For the winter months stock up on root vegetables like carrots, parsnips, turnips, celeriac, Brussel sprouts (don’t be scared of sprout, there are lots of lovely recipes created from them), broccoli, daikon, the cabbage family, leeks, apples and dried fruit. 

Eat with the season. By doing so, you will be guaranteed to be eating more locally and sustainably. Listen and trust what mother earth is providing you.