Eat What is in Season

Eat what is in Season:

One of the best things we can do for our health, is to eat seasonal foods. When foods are freshly grown in their season, they not only taste better, they nourish our body the way nature intended.

Locally grown seasonal foods meet our nutritional needs.

For example, the beta-carotene in the orange pigment of pumpkins, squash and carrots will help strengthen our immune system just in time to help ward off winter colds.

And the oils of nuts ~ fats in their purest form, will provide nutrient rich calories that help keep us warm as the temperature drops.

Practice eating seasonally and pay attention to times throughout the year that you have weakness, allergies, sickness or extra strength.

The foods listed below will give support to the seasonal foods that grow naturally, and strengthen the organ systems affected during that season. It’s really very fascinating!!

Winter Foods:

Winter is the time of year when our kidneys, bladder and reproductive organs are renewed. It was typically a time when we rested and rejuvenated, but in our modern culture, we tend to keep going and overburden these organs with little concern for gathering and refreshing their strength, leaving us tired and weak. The cooking style that works best for our body during the winter is steaming and salt pickling, and foods that nourish these organ systems.

Foods to be eaten during Winter are:

Blackberries	Blueberries
Beans	Radicchio
Burdock	Sour Grapes
Cranberries	Watermelon
Red Cabbage	Miso
Sea Vegetables	Sea Salt, Soy Sauce
Mushrooms	Leafy Greens
Water Chestnuts	Plums and Vinegar
Buckwheat

Spring Foods:

Spring is the time of year when our liver, gallbladder and nervous system open and relax, by removing toxins accumulated from the winter. Like spring, the energy in our body is clean, sprouting and moving. ‘Spring cleaning’ is a desire we have for our homes after a long winter, and it’s equally necessary for our body as well. It’s the perfect time of year to fast or do a cleanse. The cooking technique that supports these organs in the spring is blanching, light pickling and sautéing, and foods that help stimulate this cleansing.

Foods to be eaten during Spring are:

Barley	Parsley
Oats	Rye
Lemons and Limes	Plums
Wheat	Green Lentils
Peas (Split, Black-Eyed, Green)	Pomegranates
Peanuts	Sprouts
Artichoke	Olives
Broccoli	Green Beans
Sour Pickles	Lettuce

           

Summer Foods:

Summer is when our heart, small intestines and circulatory system are strengthened. During this time of year, we blossom, just like the summer season does. The energy of nature and inside our body is expansive, free and easy. The cooking styles are grilling, roasting and deep-frying, and seasonal foods.

Foods to be eaten during Summer are:

Amaranth	Red Bell Pepper
Corn	Quinoa            Peas
Red Lentils	Apricots
Raspberries	Asparagus
Strawberries	Watermelon
Broccoli Rabe	Sesame Seeds
Brussels Sprouts	Sunflower Seeds
Chives	Tomato
Collard Greens	Eggplant
Dandelion Greens	Tropical Foods and Fruits
Potato	Kale
Mustard Greens

Indian Summer Foods:

Indian Summer or late summer is believed to be one of the most balanced energy phases. The organs that are enlivened during this season are the pancreas, spleen and stomach and the cooking technique that supports these organ systems is boiling, simmering and stewing. The foods that give strength.

Foods to be eaten during Indian Summer are:

Millet	Honeydew
Chickpeas	Raisins
Cabbage	Sweet Apples
Sweet Cherries	Pumpkin
Sweet Grapes	Brown Rice Syrup
Cantaloupe	Almonds

           

           

           

           

                       

Autumn Foods:

Autumn is when our lungs and large intestine are renewed. This season is grounding us after summer and getting us prepared for winter. The cooking style that best supports our lungs and large intestines is pressure cooking, baking and roasting, and foods that strengthen these organs.

Foods to be eaten during Autumn are:

Brown Rice	Sweet Brown Rice
Ginger	Soybeans
Leek	Lotus Root
Tofu	Onion
White Beans	Turnip
Carrot	Watercress
Cauliflower	Apricots
Celery	Pears
Chinese Cabbage	Apples
Cucumber	Walnuts