February 26th 2009 -
F IRST RELATIONSHIP
Food is our next relationship outside of the womb and joining with natural families!
(copied from The World’s Healthiest Foods)
* In spring, focus on tender, leafy vegetables that represent the fresh new growth of this season. The greening that occurs in springtime should be represented by greens on your plate, including Swiss chard, spinach, Romaine lettuce, fresh parsley, and basil.
* In summer, stick with light, cooling foods in the tradition of traditional Chinese medicine. These foods include fruits like strawberries, apple, pear, and plum; vegetables like summer squash, broccoli, cauliflower, and corn; and spices and seasonings like peppermint and cilantro.
* In fall, turn toward the more warming, autumn harvest foods, including carrot, sweet potato, onions, and garlic. Also emphasize the more warming spices and seasonings including ginger, peppercorns, and mustard seeds.
* In winter, turn even more exclusively toward warming foods. Remember the principle that foods taking longer to grow are generally more warming than foods that grow quickly. All of the animal foods fall into the warming category including fish, chicken, beef, lamb, and venison. So do most of the root vegetables, including carrot, potato, onions and garlic. Eggs also fit in here, as do corn and nuts.
In all seasons, be creative! Let the natural backdrop of spring, summer, fall and winter be your guide.
* Haas EM. Staying healthy with the seasons. Celestial Arts, Berkeley, CA 1981.
* Igarashi O. The Significance of the Issuance of the 5th Revision of the Japanese Standard Tables of Food Components on Study and Research on Vitamins and Diseases. 36th Vitamin Information Center Press Seminar. Tokyo, Japan 2001.
* Ministry of Agriculture, Fisheries and Food. Nutrient analysis of liquid pasteurized milk. Food Surveillance Information Sheets, Number 128 1997.
* Pitchford P. Healing with whole foods. Revised edition. North Atlantic Books, Berkeley, CA 1993.
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