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Studio Fitness, Encouraging Seasonal Harmony

SEASONAL HARMONY - by Ellasara Kling

As we move from Late Summer into the Autumn season, we can feel the shift in our environment more and more, and the new season develops from the one we are in at the moment.  The underlying, pervasive flow of Universal energy moves through its cycles whether or not we are consciously aware of it.  It is this ongoing, ever-changing flow that we pretty casually call Nature, and which underlies our lives and affects in ways both large and small.  Everything leaves a clue, as the saying goes, and so it is with Nature whose clues we recognize as the relationships in Five Element Theory.

Viewing the above chart, we can easily identify some of the major relationships that are part of the Autumn season.  We can see how this season has mutated from the Late Summer (Spleen) and will be changing into Kidney season (Winter).  Even as one season moves into the next and Nature brings us the signs of that season (relationships), as part of Nature, we are flowing with it and experiencing the Seasons as part of ourselves.  Cooperation is key.  Cooperation with our own individual Nature and the greater flow brings harmony, balance and health to our bodies.

Some Foods That Harmonize With Autumn - Apples, Apricot, Bamboo Shoots, Barley, Basil, Bai Mu Er - aka White Fungus, Cauliflower, Chicken Egg, Chickweed, Cilantro, Coriander, Cow's Milk, Eggplant, Fennel Bulb, Garlic, Ginger, Job's Tears (Chinese Barley), Kohlrabi, Kumquat, Lily Bulb, Lotus Root, Lotus Seeds, Mustard - leaf and seeds, Onions - Green, Yellow, Red, Shallots, Parsnip, Peanuts, Pears, Peppermint, Persimmon, Pine Nut, Radish, Spinach, Strawberry, Walnut, Water Chestnut

Lung Season - The organ system for this season is the Lung/Large Intestine.  Among its many other functions, we are most familiar with the idea that the Lungs are in charge of the flow of air in and out of our bodies.  They connect our "insides" with our "outside" through the nose, its sense organ.  The Lung is literally the highest organ in the torso and directs the qu it receives downward to the other organs.  It is the administrator.  The Lung is known as a "delicate" organ and is, indeed, very sensitive to changes in hot, cold, dryness, dampness, and wind.  The Lung is responsible for providing proper moisture to the skin and similarly through its paired partner, the Large Intestine, dry hair is a sign of a tired Lung.  Grief and sadness are the emotions associated with the Lund and crying is its "sound."  An attitude of rectification (setting "things" in balance) can counter balance Lung sadness, which is important as too much sadness can dissipate qi.

The Autumn (Lung Season) is also known for the beginning of cold/flu season.  It is most important to take care of our health by getting the proper rest, exercise (qugoing/taiji practice is vital), eating for our health and energy.  On those wonderful clear Fall days, be sure to get lots of fresh air and fill and empty the Lungs completely.

GOOD EATS

Pear and Watercress Soup - adapted from ZEN:  The Art of Modern Eastern Cooking, by Deng Ming-Dao

Ingredients:

• 1/4 cup walnut oil
• 2 TBs minced garlic
• 1 medium yellow onion - chopped finely
• 3/4 cup celery hearts - tender light colored stalks only, no leaves - chopped finely
• 2 cups of peeled chopped pears - try to choose fragrant pears such as Bartlett, William, Asian
• 4 packed cups finely chopped watercress leaves only
• 1 bunch flat leaf (Italian) parsley - finely chopped - leaves only
• 1 1/2 cups spinach leaves - baby organic, preferably
• 1 qt vegetable stock
• 2 TBs cornstarch
• 2 TBs cold water
• Salt and white pepper, sugar or honey to taste
• Garnish with creme fraiche and sliced scallions

Directions:

1. Heat the oil in a large pot and add the garlic, onion and celery.  Sweat for about 15-20 minutes, stirring constantly to prevent any browning.
2. Add pears and cook for another 10 minutes.
3. Add all the greens and when they wilt, add vegetable stock.
4. Bring to a boil and then reduce the heat.
5. In a small bowl, whisk together the cornstarch and cold water, and slowly add to the soup.
6. Bring the soup back to a simmer while constantly stirring.
7. Remove from heat and puree soup in small batches in a blender.
8. When blended, pass through a sieve into a clean pan.
9. Reheat and adjust seasoning.  Garnish each serving separately.
   

Stir Fry Lotus Root with Carrots and Water Chestnut

Ingredients:

• 1 pound lotus root
• 3 TBs walnut oil
• 10 water chestnuts
• 1/4 cup carrot
• 1 clove garlic
• 2 slices ginger
• 1/3 green pepper
• 1 cup water

Seasoning:

• 1 tsp sugar
  
• 1/3 Tablespoon sesame oil
• 2 tsp salt
• White pepper

Directions:

1. Scrub lotus root and cut into 1/4-inch slices.
2. Wash and chop other ingredients.
3. Heat walnut oil in wok, add garlic and ginger.  Saute until aromatic, one to two minutes.  Add sliced lotus root and water.  Cover with lid and simmer for 3-5 minutes.
4. Make a "well" in the middle of the lotus root; add the sugar, salt and white pepper, and mix together.  Then add the carrot, water chestnut and green pepper.  Stir-fry 2 minutes.
5. Sprinkle with sesame oil and serve.
   

Poached Pears - this recipe makes a great dessert, but is also said to soothe the throat, ease coughs, and regulate digestion.

Ingredients:

• 5 Asian pears
  
• 3 cups water
• 5 TB honey
• 5 tsp very finey chopped almonds
• 5 tsp very finely chopped fresh lily bulb
• 5 tsp ery finely chopped lotus root
• 1 tsp finely chopped ginger

Directions:

1. Bring the water, honey, almonds, lily bulb, giner and lotus root to a boil (the mixture).
2. Wash the pears well, and cut off the tops at the point where the fruit begins to slope downward. Do not throw away "lids".
   
3. With a spoon, scoop out the insides to remove the seeds and form a little bowl.
4. Pour the mixture into the pear bowls, and cover the the pear "lids".
5. Steam for about 30-40 minutes.  Serve warm.

Ellasara is a long time student of Master Nan Lu. She is now participating in LifeForce, Tao of Medical Qigong with Master Lu. She has deeply studied Chinese Nutrition and Food Cures with Master Lu and at two different schools of TCM and is a certified nutritionist.  She has a background as a chef, personal chef and caterer as well as having worked with people on improving their perspective on food and health. She teaches “Seasonal Harmony” a cooking class for balanced eating according to the principles of TCM/five Element Theory and is certified to share Wu Ming Qigong for Breast Health.

For a copy of the full article, with additional recipes, click SEASONAL HARMONY.