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Eating for The Five Seasons In Chinese Medicine Spring


By Sonya Rosenbrock BHSc Acu

Spring is the time of new beginnings. Yang energy starts to rise as the days begin to get longer. Blossoms start to bloom and plants start to shoot with fresh green growth. This green colour nourishes the soul through the eyes. This is a time for connecting with your true nature and giving expression to self awareness and self expression. Spring is also a great season to spring clean your body  and get rid of the emotions like anger. Spring is associated with wood element and its flavor is sour, and colour is green. The organs associated with Spring are the liver and gallbladder so taking time do a detox can be very beneficial.

The diet needs to contain foods which emphasize the rising of yang, such as fresh sprouts, greens, young plants. Too many heavy foods can clog the liver, resulting in fevers. In Spring food preparation becomes easier with raw and sprouted foods an option. In Spring food is best cook hot and fast, such as stir frying, or light steaming is best.

Eating foods that naturally grow in spring are good way to start such as:

Water cress, Onions, Garlic, Shalotts, Spring Onions, Chives, Mustard green, Turmeric, Basil, Bay leaf, Cardamom, Cumin, Fennel, Ginger, Taro root, Beets, Kohlrabi, Cauliflower, Broccoli, Brussels sprouts, Cabbage, SauerKraut, Turnips, Strawberrys, Legumes

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