...a bit from a Chinese Medicine perspective.
I have a lot of patients asking about food, whether it is for weight loss or to support our treatment plan, I thought I would share a few simple things that can make a drastic difference to your health and wellbeing.
Eat Seasonally
The medicine we need is in the food around us. Eating the fruit and vegetables that are in season is like taking medicine designed for the weather that we are surrounded by.
For example, Spring is upon us - this is the season where our Liver is at its peak. In Chinese medicine that means that we need to be eating green fast growing vegetables because our Liver likes to keep moving. Stagnant Liver Qi will happen when food/stress/poor diet constrains the Qi and it will feel like a tiger on a leash! Sore neck and shoulders, bowels that stop and start willy nilly, headaches, insomnia, you name it! So eating these gorgeous greens detoxes the Liver and ensures smooth movement of Qi and a calmer Spring time.
Spring food to soothe the Liver Qi: Artichokes, Beans, Broad beans, Broccoli, Celery, Leek, Chives, Garlic, Radish, Mustard Greens, Asparagus, Sprouted beans, all the Citrus family, Zucchini, Silver beet, Peas, Baby Carrots.
Here's a Spring Minestrone I love to make:
Saute a Leek in some butter or oil in a large heavy bottomed saucepan, once soft add your celery, carrots, once that has softened up too - add 1 clove of garlic, when you can smell the garlic around your kitchen, add some of the firmer vegetables; Broccoli, the firm Asparagus stalks (save the tips for later).
The trick is adding the vegetables bit by bit and letting them sizzle in the pan before you start adding your stock. Take your time. It brings out all their beautiful flavours and makes your soup wayyyyy more interesting than boiled veggies.
I nearly always add some kind of pasta half way through cos thats how I roll. But rice is good in it too, or potato or carb free!
Start adding stock bit by bit like you would a risotto when things are getting a bit hot in the pan... until its the soup consistency of your liking then you can add your broad beans, fresh peas and asparagus tips! finish with a good helping of chopped chives and parsley, good olive oil and some parmesan!
Modify how ever you like!
If I'm organised I'll use a home made bone broth because it contains heaps of collagen, minerals and amino acids that are essential for your body.
More about bone broth below...
Your Stomach is a cooking pot
Metaphorically speaking, so depending on your own 'digestive fire' (how strong/tolerant your metabolism is) there are some things you should keep in mind.
Eating cold and raw food is like throwing ice cubes into a saucepan - water cools down your pot making it less effective and steam fills the kitchen. This can equate to feelings of bloating, water retention, low energy and problems with the bowels. From a Chinese Medicine perspective, cooked food is much more easily digested. That doesn't have to be heavy food, steamed and stewed foods are common throughout Asia for this reason. This is a head start you can give your self for nutrient absorption and a productive metabolism.
Broth
Used through out many cultures to cure a cold, this magical liquid is more than a nostalgic bandaid. If you are willing and able to ingest animal products, bone broth is an excellent source of collagen, minerals, amino acids. So as you can imagine all of these elements assist in healing, recovery from illness/fatigue, improving energy levels, improving the quality of the skin, the list goes on! The long cooking time of bone broth is important and means we are able to extract these valuable substances from the skin, flesh and bones of the animal. Please remember that organic - ethically farmed animals are going to provide the best broth.
I recently listened to the GOOP podcast 'Herbs, Spices, and Proteins to Live By' featuring Dr. Josh Axe, DNM, DC, CNS, a certified doctor of natural medicine, doctor of chiropractic and clinical nutritionist. They spoke about diet from a Chinese Medicine and Ayurvedic Medicine Doctor perspective, he has lots to say about lots of things... but I was particularly captured by his research on the nutritional benefits of bone broth, namely for cellulite, arthritis and digestion! Here is an article from his website. Very in-depth with relevant research referenced.
You can use broth in the obvious soup situation, or freeze down into an ice-cube tray for sauces and marinades. Or you can sip on a cuppa in the morning if your a savoury sally like me!
Enjoy your Spring time feasting,
and as always if you have any questions let me know or book and appointment.
Dr. Stephanie Luxton (Chinese Medicine)