Eating for Vitality

Spring has arrived, the season that embodies the energy of the wood element within Chinese medicine. Wood represents forward movement, and upward expansion, just like new branches shoot out overnight, pushing to expand, so does the energy of this season. 

Each season in Chinese medicine has associated recommendations for nourishing vitality and well-being. In the Spring, it is best to wear loose, flowing clothing, and to choose peace over chaos. The organs that is associated with the Springtime and the wood elements are the Liver and Gallbladder.

In the Spring, Yang energy is rising, and within CCM we understand that to often interact with a condition of Liver qi stagnation. Most folks in the United States have a degree of Liver qi stagnation, which is a result of not fully feeling and expressing our emotions, being subjected to chronic emotional stressors, and a sedentary lifestyle.

This results in a higher probability of being quick to anger, experiencing headaches, possibly mania and blood pressure spikes. In western science, we know that when Spring temperatures are rising, we have increased exposure to sunlight and there are shifts to our circadian rhythm associated with these changes There is well-documented scientific evidence for the changes that Chinese medicine interprets as Yang rising. One such phenomenon is that folks with Bipolar Disorder often end up experiencing what has been termed "Spring mania" which is a manic state triggered by these changes.

So how does one succeed in choosing peace in Spring and not being quick to anger, given the energy of this season lends itself to amplifying that experience? 

In Chinese medicine, we do this by choosing certain foods and flavors that correspond to balancing the Yang rising energy. Each flavor (Pungent/Aromatic, Spicy, Sweet/Bland, Sour and Bitter) has a different action or directionality to it within CCM dietary therapy frameworks.

The Liver is associated with the sour flavor, which is one that consolidates and astringes. Pungent/aromatic flavors help to spread Liver qi, which is in line with the larger cosmic influences during this season. It is the stagnation of the Liver qi that leads to symptoms of blood pressure rising, heat flushing upwards and changes to our mental-emotional state. So one approach we can take is to prioritize foods that feature pungent and aromatic flavors to help support the Liver qi in spreading appropriately as Yang is rising. 

Please enjoy a menu I created featuring food that align with Chinese dietetic framework, I have provided one of the recipes below, and will happily send you the additional recipes for this meal via my newsletter, don't forget to subscribed for free recipes! 

Roasted Roots and Bright Herbs

A Seasonal Spring Dinner

This menu features roasted root vegetables, tossed with warming spices and finished with bright, herbal flavors. The dishes are plant based, with the exception of ghee and chicken broth, which can be substituted to make the meal fully-plant based. This meal is gluten and corn free.

Menu

Golden Yellow Lentil Daal with Savory Garlic Chutney

Slow-simmered yellow lentils, infused with toasted fennel, coriander and warming cardamom and served with a side of vibrant leafy cilantro and bitter greens chutney featuring beet greens and carrot tops, cilantro, garlic, olive oil and a splash of bright lemon juice.

Sumac Roasted Roots

Nourishing sweet potatoes, juicy red beets and red onion tossed in sumac, coriander and cardamom then roasted with a drizzle of avocado oil.

Maple Ghee Roasted Carrots

Sweet spring carrots roasted in buttery ghee and finished with a taste of real maple syrup for a touch of caramelized sweetness.

Locally-Sourced Sweet and Spiced Apples

Local Washington State Cosmic Crisp apples, baked in a caramelized cocophany of warming cinnamon, cardamom and topped with a drizzle of real maple syrup over toasted pecans.

Ginger Lemon Mint Spritz

A bright and bubbly beverage with notes of spicy ginger, freshly-squeezed lemon juice and garnished with a sprig of organic mint and a slice of organic lemon.

Sumac Roasted Roots

Servings: Six

Prep Time: 17 minutes

Roast Time: 30 minutes

Total time: 47 minutes

Ingredients:

One large or two medium sweet potatoes, one-inch cubes

Five small beets, one-inch cubes

One Tablespoon of avocado oil

One-quarter of a large red onion, one-inch cubes

One Tablespoon of ground sumac powder*

One teaspoon Lawrey’s garlic salt (or preferred garlic salt)*

One teaspoon of ground coriander*

One-half teaspoon of ground cumin powder*

One dried cardamom pod, husk removed, seeds ground into powder

Note: I use a mortar and pestle but a sealed plastic bag and a rolling pin work as well

One-half teaspoon of salt and pepper * Some brands include corn starch or wheat flour in these spices, please check the ingredients list if desiring to adhere to a gluten and corn free dish.

Instructions:

1. Pre-heat the oven to 425 F.

2. Wash the sweet potatoes and beets. Leave the peel on the sweet potatoes.

3. Chop the sweet potatoes into one-inch cubes and place pieces onto a large sheet pan.

4. Chop the beets into one-inch cubes (remove the leafy green portion and trim the bottom of the beet if there is a long root) and place on the same large sheet pan as the sweet potatoes.

Note: If making bright garlic chutney to serve with this meal, set the leafy green beet portion aside for that recipe.

5. Drizzle one Tablespoon of avocado oil (or preferred oil) over the cubed beets and sweet potatoes, and toss to coat the vegetables in oil evenly.

6. Peel a large red onion, and use one quarter of the onion to chop into one-inch cubes, add to the same sheet pan as the beets and potatoes.

Note: Do not toss to coat the onions in oil, because the onion cooks faster than the roots and coating them in oil speeds up that process.

7. Sprinkle the remaining ingredients across the vegetables on the sheet pan, place in a pre-heated oven and roast for thirty minutes or until your desired texture. Thirty minutes will create slightly crispy onions.

8. Stir when transferring to a serving dish to ensure the spices coat evenly before serving.

Enjoy!