Autumn Newsletter of the Southern Centre of Natural Healing

Autumn is in the air, but we would still be thinking that a hot summer is with us after last  weekend! This is the season of mellow days and golden leaves. The time to harvest the fruits of summer and of our labours. Energetically this time is one to renew our focus with the return to studies, to create new ideas and activities.

The element of Air, relates to the season of autumn in Traditional Chinese Medicine (TCM) or is known as Metal or Vata in Ayurveda. In TCM the element colour is white and the main taste is pungent or acrid. The body organs associated with air are the nose, lungs, large intestine, skin and hair. So if you have a weakness in this element you could have sinusitis, nasal discharge, coughs ,constipation or one of many skin conditions such as eczema. Sounds common doesn’t it! So it would be practical for us to strengthen this air/metal element within ourselves through our choice of foods, herbs, spices, breathing and aerobic exercises.

In balancing this element we may need to look at the emotions of grief, sadness or attachments that may be congesting or suppressing energy and vitality in our air element organs. We all need to release emotions that we may be holding onto and not letting go of completely.

To provide food to reflect the quality of autumn we need to become more focused in our preparation and stimulate our sense of smell with the hearty fragrance  of baked and sautéed foods. Cook with less water at lower heat for a longer time. Use white coloured foods such as lima/cannellini beans, parsnips, apples, pears, sesame seeds and bean curd(tofu).Pungent foods help to cleanse, protect, move chi and body fluids, disperse mucous from the lungs and open the skin pores. So use a little hot chili, garlic, turnip, ginger, horseradish, cabbage, daikon radish and white peppercorns. If eaten raw their dispersing effects will be maximized, but slightly cooked is good for those with deficiency.

Also in TCM the foods that are sour will also be cleansing and help to organize scattered energies towards contraction or yin descending as we move towards winter. So eat sourdough bread, sauerkraut, olives, pickles, leeks, aduki beans, umeboshi plums, rosehip tea, sour fruits. However do not use excessively.

The element of air can also be drying due to living in a dry climate. We can have thirst, dry skin or throat or a dry cough. So foods that lubricate or have moistening properties are useful. Such as tofu, tempeh, spinach, barley, millet, pear and rice syrup. As a herbalist I would use marshmallow, liquorice and chickweed for dry stools or a dry cough.

 

So here are some autumn recipes for you to try:-

Tofu Caraway Cabbage

1 tbspn olive oil

½ head of cabbage sliced

1 large onion chopped

2-3 cloves of garlic crushed

450g soft tofu (bean curd)

2 tbspn each of caraway seeds (or fennel),water, soy sauce and apple cider vinegar

¼ cup fresh chopped parsley

Fresh ground pepper and salt to taste

2 tbspn lemon juice

In a pan dry heat seeds until they start to pop. Add onions and cook until soft. Add water, soy sauce and vinegar. Stir well. Add cabbage, cover and simmer for 10 to 15 minutes or until cabbage is tender. In a blender combine tofu, lemon juice & salt and blend until smooth. Pour over cabbage and reheat for one more minute. Season with pepper and garnish with parsley.

Lima Bean and Turnip Soup

12cms wakame/kombu seaweed-broken into pieces & soaked

1 cup dry lima or cannelini beans well soaked

1/4 onion,diced

2 carrots cut into chunks

4 small turnips,quarteded or use parsnips

1 cup cabbage,shredded

5-6 cups water

1 tbspn of light coloured miso or more

Place seaweed, beans and water in a pot. Bring to a boil, reduce heat and simmer for 45 to 60 minutes or until beans are just tender. Add onion, carrots, turnips or parsnips and cabbage. Simmer a further 20 minutes until vegies and beans are soft. Add miso to individual bowls, mix in with some soup liquid until dissolved then spoon in more to a serving size. For 6 serves.

Aduki Bean and Parsnip Bake

375g parsnips

2 leeks (250g), trimmed and chopped

1 clove garlic or to taste

250g cooked aduki beans

50g oats

2 tbspn shoyu (soy sauce)

2 tbspn tomato puree

2 tbspn fresh parsley chopped

1 tspn caraway or fennel seeds

1 tspn allspice powder

Steam the parsnips for 10 to 15 minutes until soft. Drain, reserving the liquid. Mash the parsnips until smooth. In a little oil fry the leeks until soft, add crushed garlic, aduki beans and cook for 5 minutes. Mix this in with the parsnips and remaining ingredients. Add a little stock if too dry. Season with allspice, salt and pepper as required. Spoon the mixture into a well greased 23 cm flan dish. Bake in a preheated oven at 180degrees C. Serve hot. This dish is excellent for dampness in the body often associated with mucous conditions, abdominal bloating and fluid retention.