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Dietary Guidelines for SpringPosted on February 20, 2009
Drinking a warm cup of water with fresh lemon juice and a little honey helps stimulate the liver and gallbladder and cleanse the lymph. Eat plenty of fiber to help clear heat from the liver via the bowels.
The foods of spring include lemons, apples, cherries, grapes, grapefruit, plum, prunes, raspberries,
rhubarb, tomatoes, artichoke, beets, burdock, chrysanthemum, dandelion greens,
fresh spring peas, mustard greens, radish, turnips, sauerkraut, yogurt
Eat 1-2 organic green apples daily. This will stimulate the gallbladder to help flush out fatty deposits, sand and small stones.
Sour flavor influences the liver, which is the organ associated with Spring. It generates fluids and yin. Sour flavor astringes essence, retains fluids and braces the protective energy (wei qi). Sour foods treat diarrhea and uncontrollable perspiration by astringing fluids. Excessive consumption of sour flavored foods hardens and wrinkles the flesh and slackens the lips.
- From the Huang di Neijing
Eat fresh, local, organic seasonal foods such as wild salmon, fresh greens, bright colored vegetables and fruits.
Cooking methods highlighted during springtime include quick-method stir-fry, steaming, poaching, and mild fermentation like yogurt and pickling.
Chinese Nutritional Therapy, Season of Spring
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