EAT­ING

Sunday Herald Sun - Body and Soul - - FRONT PAGE -

Be­fore we started the mass im­port and ex­por­ta­tion of goods a few decades ago, we had no choice but to eat sea­son­ally. That’s all that was avail­able. We had wa­ter­mel­ons in sum­mer, when it was hot, and root veg­eta­bles in win­ter. It makes sense, as wa­ter­melon will cool us down in the heat of sum­mer and root veg­eta­bles are made into soups or roasted – keep­ing us warm in the cool.

These days though, you can pretty much buy any­thing you want all year around in a su­per­mar­ket, as it’s more than likely been im­ported. But learn from farm­ers’ mar­kets: if it’s not avail­able, chances are it’s not in sea­son – a good sign you’re not meant to be eat­ing it then any­way.

Un­der­stand­ing what your body needs will not only im­prove the health of our planet, but yours as well. East­ern medicine and philoso­phies have un­der­stood the in­ter­con­nect­ed­ness of the body, mind and spirit for cen­turies, but only re­cently has it found its way into West­ern lives.

The ta­ble at right shows how our or­gans will be sen­si­tive in a par­tic­u­lar sea­son: each has a re­lated taste and emo­tion. Just as the leaves start to lose their mois­ture so do we, both in­ter­nally and ex­ter­nally. We will likely ex­pe­ri­ence drier skin, coughs, dan­druff and con­sti­pa­tion. To pre­vent or re­duce these symp­toms, eat foods that nour­ish and moisten, such as nuts and seeds and their oils (tahini, olive, al­mond and flax oil), whole­grains like bar­ley and mil­let, and ap­ples, pears and av­o­cado. Foods that build up our blood in prepa­ra­tion for win­ter are figs, pears, pump­kin, and

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