Eating Seasonally for Sustainable Health

Eating in line with what is in season is a great way to build and sustain health. This is because nature’s intelligence provides produce according to the needs of the season. In winter produce is hardy and robust, requiring longer cooking time, providing us extra warmth. In spring we see climbers such as fresh green beans, nourishing our livers lighter energetic inclination to step forward out of the quiet hibernation of winter.

Eating according to season’s means that we are supporting our natural energetic physiology.

For example bananas grow in hot weather, and as such they have very cooling properties when eaten. They lubricate the dryness that warm weather may bring to our bodies. However we have access to them all year round, and when the weather is cold we should not really be eating bananas, especially if we have too much internal moisture – aka mucous.

This makes sense for our bodies - before international trade we would have eaten this way naturally.

Now we have access to global produce all year round. A luxury that may not serve us that well.

Eating seasonally and locally (think farmers markets) is more sustainable for our land too, minimising carbon emissions in transportation. Without lengthy transportation, seasonal fruit and vegetables naturally have more freshness and nutritional value.

Learning about the nature of foods can help us understand how we can nourish our families, community, our earth and ourselves a little more.

Winters Seasonal Produce in Victoria

Nature provides us with extra Vitamin C, boosting our immune systems during the colder months. Fruits such as lemons, limes, oranges, kiwifruit and mandarins, and vegetables such as broccoli, cabbage, parsley and kale are great sources of Vitamin C.

Pears and apples are used in Chinese Medicine dietary therapy to nourish and moisten the lungs, helping with dry coughs.

Carrots can also benefit the lungs and help clear coughs. They can clear excess acidity in the blood, which may lead to tonsillitis. Celery and lemon juice can be a dietary remedy for a common cold with a high fever. Parsnips in soups can help ease colds, coughs and headaches.

Potatoes, also high in Vitamin C, nourish our yin energy, helping us to adapt to winters slower pace of life.

According to Chinese Medicine theory, it is important to keep warm and well hydrated in winter, to keep our bodies and immune systems healthy and strong.

Soups are a great way to keep warm and hydrated and to get lots of fiber from a variety of vegetables (which keeps our microbiome healthy and strong).

As the soup cooks, the vegetables and grains/meat absorb the water, and then slowly release this hydration as we digest.

Slow release hydration.

Some ideas for winter meals include -

·       Green Minestrone Soup – Kale, leeks, parsley, broccoli and potatoes finely diced and cooked in homemade chicken stock or water. Add lemon juice upon serving.

·       Chicken or Beef Stew – cuts of chicken or beef with the bone in - such as osso bucco or chicken maryland – with leek, potato, a little red wine, passata and homemade stock, served with sautéed kale and broccoli. Or Beef stew with mandarin, orange, carrot, celery, cinnamon and soy.

·       Poached Pears – poach pears with warming spices such as a little fresh ginger, cinnamon and cardamom. Serving with warm porridge in the morning.

Eating well doesn’t need to be complicated. Eating whole seasonal food, well cooked and warm, is deeply healing. But most importantly - enjoy what you eat.

Enjoy warming the body and soul with the amazing produce nature provides. And maybe see you at the local farmers market on the weekend!