I anxiously scan the trees for color changes from the airplane window on the descent into
Metal is the element corresponding to Autumn. The turning of our yang active energy to the contemplative yin of Water of Winter mirrors the last vestiges of the foliage color explosion. Autumn’s seasonal climate and changes affects the Lung and Large Intestine organ energy making us susceptible to allergies, colds, and other respiratory symptoms.
One day back in town and I feel the effects of the Autumn dryness. I pull out an herbal formula to protect my lungs. Maintaining the yin fluids of the lung with herbs will prevent a dry scratchy or hacking cough.
But, what about food? What could I eat to protect my lungs? What would I recommend to clients?
Soy (tofu, tempeh, soymilk, miso), spinach, asparagus, millet, barley,
salt, seaweed, white fungus, apple, tangerine, pinenut, persimmon,
peanut, pear, honey, barley malt, sugar cane, whole sugar, oyster,
clam, mussels, pork, pork kidney.
Dryness in Chinese Medicine is decreased fluids of the body resulting in dry skin, itching, chapped lips, dry nose and throat, thirst, or unproductive cough. It particularly affects the Lung. Diet, excessive exercise, climate, or prolonged illness can lead to Dryness depleting the yin cooling moistening fluids of the Lung. Clients living in the standard Chicago apartment with radiator heat usually present with Dryness resulting from the intense dry heat hissing through the metal coils all winter.
I actually have a two fold task – protect my Lung and clear my skin. Skin is the physical expression of the Metal element in Chinese Medicine. I could feel and see the outcome of my two week “diet” of indulging in pasta, bread, tomatoes, and dairy and no green vegetables. My pores were congested, skin was peeling in the Lung area of my face, and my skin undertone was red and heated. Returning to my usual diet will be a start but I need to scour away the residue of congested dampness from my last two weeks. I want an easy fix.
The two-fold remedy of increasing moisture and removing dampness is handled delicately. Promoting moisture must be done in moderation or it will increase the level of dampness in my body. Scouring the dampness must be done gently or it will counter the effects of moistening drawing it all down and out of the body. As a result of my contradictory conditions I don’t get an easy fix.
Food is a gentle way to treat both ends of the spectrum. I munch on radishes during the day; make a stew with turnips, mung beans and mustard greens. I make a warm brussel sprout and sorrel sauté. The bitter pungent radish, turnip, and mustard along with brussel sprouts will reduce the indulgences of my trip; the nourishing and cooling mung bean will ease the heat from the espresso and sugar excesses. A pear tart is a beneficial treat. I focus my protein on white fish mainly to avoid animal fat counteracting the effects of the pungent vegetables. Fish is cooling and yin protein and very much an expression of the Water element. Water follows Metal in the Five Element cycle so I am supporting and building Metal strength from the foundation by working with Water.
Other than some of the seafood (mussels, clam, shrimp, oyster) any food I eat that benefits Lung and Large Intestine will improve my skin condition since Chinese nutrition heals from the inside out.
Lung Moistening foods
apple, apricot, avocado, banana,
cucumber, fig, irish moss, mulberry,
papaya, peach, pear, persimmon,
pinenut, radish, strawberry,
tangerine, walnut, watercress
Intestine Moistening foods
alfalfa sprouts, almond, apple,
apricot, banana, beet, carrot,
cauliflower, honey, okra, pear,
peach, prune, pine nut, seaweed,
sesame seed, soy products, spinach,
1 yellow onion diced
4 cloves garlic chopped
6 turnips cubed
3 med parsnips cubed
1 ½ lb celeriac cubed
1 lb butternut squash cubed
8 cups cut greens – any combo of mustard, turnip, collard, broccoli rabe
4 cups miso broth
1 cup cooked mung beans
turmeric, mace, cayenne
splash of vinegar
Pour a small amount of olive oil in a large soup pot over medium heat. Toss in as you cube and chop each: onion, garlic, parsnip, turnip, celeriac, and squash. Stir as you add in each vegetable. Add pinch of salt, ¼ to ½ tsp each turmeric, mace and cayenne. Stir and sauté til most vegetables are softened. Add mung beans and miso broth. Cover and simmer for 30 minutes. Slowly add in greens. Add splash of vinegar.
Brussel Sprout Sorrell Saute
20 brussel sprouts shredded
2 cups sorrel leaves
Saute sprouts and sorrel for 5 – 10 minutes. Sorrel will pretty much melt while brussel sprouts will begin to wilt but maintain some body and crunch. Toss with dressing and serve.
1 fuyu persimmon or one very ripe hachiya persimmon**
Umeboshi Vinegar* or Lemon juice
Agave nectar, if desired
Stew a chopped persimmon in small amount of water, puree with orange zest; continue to blend adding olive oil and vinegar until salad dressing consistency.
*Vinegar is astringent and can be used when no issues with candida exist. Ubeboshi Plum vinegar is appropriate in moderation for excess dampness or candida, otherwise lemon juice is a cooling alternative.
**Hachiya persimmon is very tart and draining unless completely ripe.
4 cups pears thinly sliced lengthwise
½ tsp cinnamon
¼ cup agave nectar
½ cup chopped walnuts
1 ½ cups rice flour
2/3 cup tapioca flour (or starch)
2/3 cup potato flour (or starch)
1/3 cup flax meal
1 stick butter or equivalent other solid shortening
1/8 cup agave nectar
Incorporate crust ingredients together to make dough. Pat crust into greased or parchment lined 9 inch rectangular pan. Carefully mix pears with cinnamon and agave nectar. Place pear slices onto crust. Bake at 425 for 30-40 minutes. Add walnuts coated with a small amount of agave nectar and/or olive oil for the last 10 minutes.