In Chinese Medicine, food therapy can be used to help the body during seasonal
transitions. So much of this medicine is tapping into our body’s innate, primal capacity to
heal – harmonizing our food intake with seasonal eating is a key aspect of this!
Spring is associated with the wood element and governed by the energetics of the liver
and gallbladder. The wood element governs smooth flow of qi through the body, and it
is strongly associated with proper transformation of stagnation in the body (especially
coming out of the winter months!).
Some basic ways to support the wood element through food therapy include:
• Eat early spring greens such as dandelion greens, collards, kale, chickweed,
arugula! Lighter soups and meals with these early spring greens are a great way to
transition out of heavier winter foods.
• Start reducing heavy winter veggies and meats and replacing with lighter meals.
• Integrate some sour foods into your diet, as sour is aligned with the wood
element. Sour foods stimulate the bile, Qi, Blood and Fluids. Sours include dill,
kombucha, pickles, vinegar, kimchi, lemon, lime, rye, romaine, asparagus,
quinoa, and dandelion
• Basil is a great addition to meals that can aid in moving liver qi!
• Berries have a wood element affinity, specifically blueberries and blackberries!
When our bodies are supported naturally with foods, it can help us move out of feelings of hibernation, stillness, or stagnation that winter can hold and into the free flowing, light, and bright energy of spring time!
If you’re curious about other ways to support your body in the transition to spring, start by booking an acupuncture, massage, sauna, or craniosacral therapy appointment at balancedyouclinic.janeapp.com
Read more about our services at www.balancedyouclinic.com/
Thank you, Dr. Shannon Menestrina for providing this information about using food to help in the transition to spring!