Tips for fall

Submitted by matohanska on Mon, 10/04/2010 - 2:11pm

Autumn is a time where the yang/warmth of the sun begins to lessen and give way to the yin/cooler seasons of fall and winter. In autumn one must begin to store vital energy in order to make it through the winter in a healthy state. One must slow down from the sometimes frenetic activity of the summer. The movement of autumn in Chinese medicine is downward, and this is evident in the root-based vegetables that are available during that time. These veggies reach down into the ground to acquire their energy which we consume to acquire that energy.

Huang Di Nei Jing says:

"In the 3 months of autumn, the shapes of all living things on earth become mature naturally and are ready to be harvested. In autumn, the wind is vigorous and rapid, the environment on earth is clear and bright, so during this period, one should go to bed early to stay away from the chilliness, get up early to appreciate the crisp air of autumn, keep the spirit tranquil and stable to separate oneself from the sough of autumn by means of restraining the spirit and energy internally and guard the mind against anxiety and impetuosity. In this way, one's tranquility can still be maintained even in the sough of autumn atmosphere, and the breath of the lung can be kept even as well." One of the easiest ways to stay healthy is to get in touch with the energy of the harvest through fresh foods. It is important to transition into eating warmer, cooked foods during this time and keeping the salads and raw foods at bay until next summer.

Eat:

* Beets

* Broccoli

* Brussels Sprouts

* Cabbage

* Carrots

* Cauliflower

* Collard Greens

* Italian Parsley

* Fennel

* Jerusalem artichokes (a/k/a sunchokes)

* Kale

* Kohlrabi

* Leeks

* Mushrooms

* Onions

* Parsnips

* Peppers

* Potatoes

* Pumpkins

* Shelling Beans

* Turnips

* Winter Squash

* Apples

* Concord grapes

* Niagara grapes

* Pears

* Duck

* Pheasant

* Rabbit

* Venison

* Wild Turkey

* Atlantic Mackerel

* Bluefish

* Monkfish

* Native Oysters

* Pacific Salmon

* Red Snapper

* Scallops (bay and sea)