{"id":4173,"date":"2011-09-15T19:58:07","date_gmt":"2011-09-15T23:58:07","guid":{"rendered":"http:\/\/yang-sheng.com\/?p=4173"},"modified":"2012-01-16T19:02:48","modified_gmt":"2012-01-17T00:02:48","slug":"seasonal-harmony-8","status":"publish","type":"post","link":"https:\/\/yang-sheng.com\/?p=4173","title":{"rendered":"The Autumn\/Fall Season"},"content":{"rendered":"

Seasonal Harmony<\/em><\/span><\/p>\n

The Autumn\/Fall Season<\/strong>
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By Ellasara Kling<\/strong><\/p>\n

<\/span><\/span><\/strong>The Autumn\/Fall season is perfectly designed for letting go. Letting go of the things we have allowed to reside within us that cause irritation\/disruption\/sadness\/disharmony of all sorts whether large or small.\u00a0 Like the leaves that are now preparing to leave the trees, we can prepare to release what we have clung to that no longer serves us, and by doing so, gain greater clarity, detachment, understanding, rectitude, — essentially balance and harmony. \u00a0How do we know what no longer serves us?\u00a0 Read on in this month\u2019s health topic for some ideas on this issue. <\/span><\/span><\/p>\n

<\/span>\"\"Autumn\/Fall is Lung Season<\/span><\/span><\/span><\/strong><\/p>\n

The organ system for this season is the Lung\/Large Intestine.\u00a0 Among its many other functions, we are most familiar with the idea that the Lungs are in charge of the flow of air in and out of our bodies. They connect our \u201cinsides\u201d with our \u201coutside\u201d through the nose, its sense organ.\u00a0 The Lung is literally the highest placed organ in the torso and directs the qi it receives downward to the other organs. It is therefore known as the administrator of the organ system. The Lung is known as a \u201cdelicate\u201d organ and is, indeed, very sensitive to changes in hot, cold, dryness, dampness, and wind. The Lung is responsible for providing proper moisture to the skin and similarly through its paired partner, the Large Intestine, dry hair is a sign of Lung\/Large Intestine imbalance. Skin problems are always associated with the function of Lung energy, as the skin is its \u201couter\u201d representative.\u00a0 It also breathes, is delicate and it protects our \u201cinsides\u201d from the outside. Grief and sadness are the emotions associated with the Lung and crying is its \u201csound\u201d.\u00a0 An attitude of rectification (setting \u201cthings\u201d in balance) can counter balance Lung sadness, which is important as too much sadness can dissipate qi.<\/span><\/span><\/p>\n

\"\"<\/a>The Autumn (Lung Season) is also known for the beginning of cold\/flu season.<\/span> It is most important to take care of our health by getting the proper rest, exercise (qigong\/taiji\/meditation\/yoga practice is vital), along with eating for our health and energy.\u00a0 On those wonderful clear Fall days, be sure to get lots of fresh air and fill and empty the Lungs completely with long, deep breaths and enjoy the sensation of air going in and out of the lungs and the inhalation and exhalation of your skin as well. The beginning of Autumn is a wonderful opportunity \u2013 ENJOY! <\/span><\/span><\/p>\n

Eat Seasonal, Buy Local, Think Global!<\/span><\/span><\/em><\/p>\n

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Some Foods That Harmonize With Autumn<\/span><\/span><\/span><\/strong><\/p>\n

Apples, Apricot, Bamboo Shoots, Barley, Basil, Bai Mu Er \u2013 aka White Fungus, Cauliflower, Chicken Egg, Chickweed, Cilantro, Coriander, Cow\u2019s Milk, Eggplant, Fennel bulb, Garlic, Ginger, Job\u2019s Tears (Chinese Barley), Kohlrabi, Kumquat, Lily Bulb, Lotus Root, Lotus seeds, Mustard \u2013 leaf and seeds, Onions \u2013 Green, Yellow, Red, Shallots, Parsnip,\u00a0 Peanuts, Pears, Peppermint, Persimmon, Pine Nut, Radish, Spinach, Strawberry, Walnut, Water Chestnut, <\/span><\/span><\/p>\n

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RECIPES<\/span>:<\/span><\/span><\/strong><\/p>\n

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This is a light satisfying soup that is relatively quick to make and that nourishes the Lung and Large Intestine energies.<\/span><\/span><\/em><\/strong><\/p>\n

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Spinach Soup w\/Snow Fungus
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Ingredients<\/span><\/strong><\/p>\n

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Snow fungus<\/p><\/div>\n

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2 bunches of fresh spinach<\/span><\/span><\/address>\n
\u00bd cup of Snow fungus <\/span><\/span><\/address>\n
2 beaten eggs<\/span><\/span><\/address>\n
1-1\/2 qt light vegetable broth or chicken broth<\/span><\/span><\/address>\n
2 thin slices of ginger<\/span><\/span><\/address>\n
1 TB soy sauce<\/span><\/span><\/address>\n
\u00bd tsp salt<\/span><\/span><\/address>\n
1 tsp black pepper<\/span><\/span><\/address>\n
4 oz tofu \u2013 cut in \u00bd\u201d cubes<\/span><\/span><\/address>\n
2 TB toasted sesame oil<\/span><\/span><\/address>\n

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Directions<\/span><\/strong><\/p>\n

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Carefully and thoroughly clean the spinach, remove the stems and cut leaves into 2\u201d pieces<\/span><\/span><\/p>\n

Soak the Snow fungus in hot water until softened and rinse a few times. <\/span><\/span><\/p>\n

Cut into small pieces removing the \u201cstem\u201d. <\/span><\/span><\/p>\n

Bring the broth to a simmer; add the snow fungus, soy sauce, ginger, salt and pepper \u2013 bring to a boil and then simmer for 10 minutes, add the spinach, stir simmer until spinach begins to wilt<\/span><\/span><\/p>\n

Pour in the eggs slowly in a steady stream stirring the soup gently in one direction only <\/span><\/span><\/p>\n

Add the tofu and heat through. <\/span><\/span><\/p>\n

Serve and sprinkle a little sesame oil on top of each bowl.<\/span><\/span><\/p>\n

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A Fall Congee<\/span><\/strong>:<\/span><\/span><\/p>\n

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Congee is especially good for the elderly, people who are ill or recovering from illness, or people suffering from loss of appetite, and makes a healthy, breakfast as well. <\/span><\/span><\/em><\/strong><\/p>\n

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Make rice congee* w\/ ginger, when 90% complete, add scallion whites with a bit of the green, when ready to serve add chopped cilantro and diced pressed, black tofu (seasoned with Five Spice Powder and Soy Sauce).<\/span><\/span><\/p>\n

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* New to congee a\/k\/a rice porridge?\u00a0\u00a0 Here is a basic recipe:\u00a0 1 cup of rice to 9 cups of water<\/strong><\/span>.\u00a0 Wash the rice so that the water runs clear, add fresh water to a large, heavy bottomed soup pot, bring water w\/rice to a boil, reduce heat, cover with the lid slightly tilted to let some steam out and stirring occasionally (to make certain the rice doesn\u2019t stick to the bottom). <\/span><\/span><\/p>\n

Cook slowly for about 1-1\/4 hours until the rice is creamy. You can add more water if necessary or if you want it thinner. <\/span><\/span><\/p>\n

You can add almost anything to congee to create the flavor you are looking for. There are innumerable variations, so use your own imagination. It is best to keep the taste light, but as above, it can be very flavorful. Serving congee with small bowls of \u201cadded ingredients\u201d gives family\/guests the opportunity to flavor it their way to their own taste. <\/span><\/span><\/p>\n

As mentioned in other articles, every culture has foods that coincide with the flow of nature.\u00a0 Here are two lively Autumn examples from the Middle Eastern area of the world.<\/span><\/span><\/em><\/strong><\/p>\n

They each are aromatic\/pungent flavored dishes that use many spices you may already know with a familiar vegetable in, perhaps, a different way. <\/span><\/span><\/em><\/strong><\/p>\n

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Middle Eastern Style Cauliflower<\/span><\/span><\/span><\/strong><\/p>\n

Ingredients<\/span><\/span><\/strong><\/p>\n

1 large head cauliflower<\/span><\/span><\/address>\n
1-2 tablespoon grapeseed oil<\/span><\/span><\/address>\n
Enough boiling water to finish the quantity of rice you are using.<\/span><\/span><\/address>\n
1 teaspoon ground black pepper<\/span><\/span><\/address>\n
1 teaspoon ground cumin<\/span><\/span><\/address>\n
1\/2 teaspoon ground turmeric<\/span><\/span><\/address>\n
1\/2 teaspoon curry powder<\/span><\/span><\/address>\n
2 cloves finely minced garlic, chopped<\/span><\/span><\/address>\n
1 teaspoon salt<\/span><\/span><\/address>\n
White rice that is \u00be cooked water drained.<\/span><\/span><\/address>\n

Directions<\/span><\/span><\/strong><\/p>\n

Preheat oven to 350 degrees F <\/span><\/span><\/p>\n

Break the cauliflower into large florets and place on a baking sheet<\/span><\/span><\/p>\n

Lightly brush the florets with the oil and bake until they just begin to brown, remove from the oven. <\/span><\/span><\/p>\n

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While the cauliflower is baking, place all the spices in a saucepan\/wok and heat through \u2013 being careful not to burn the spices. Then add the boiling water stir and add the partially cooked rice.\u00a0 Finish cooking the rice.\u00a0 Serve by placing the fragrant\/spiced rice on a platter and then putting the baked cauliflower on top. <\/span><\/span><\/p>\n

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The rice carries the fragrant spices and the roasted cauliflower adds a sweet mellowness. <\/span><\/span><\/p>\n

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MOROCCAN STYLE PARSNIPS<\/span><\/span><\/strong><\/p>\n

Ingredients<\/span><\/span><\/strong><\/p>\n

2 cups water<\/span><\/span><\/address>\n
2 pounds parsnips, washed, peeled and cut into triangular type slices <\/span><\/span><\/address>\n
5 tablespoons grapeseed oil<\/span><\/span><\/address>\n
1 teaspoon salt<\/span><\/span><\/address>\n
1\/2 teaspoon ground black pepper<\/span><\/span><\/address>\n
1\/2 teaspoon ground cinnamon<\/span><\/span><\/address>\n
1\/2 teaspoon ground cumin<\/span><\/span><\/address>\n
3 cloves garlic, finely minced <\/span><\/span><\/address>\n
1\/2 teaspoon dried thyme leaves<\/span><\/span><\/address>\n
1 TB lemon juice<\/span><\/span><\/address>\n
1 TB chopped cilantro or flat parsley<\/span><\/span><\/address>\n

Directions<\/span><\/span><\/strong><\/p>\n

Steam the parsnips until tender, but still strong. Set the parsnips aside separating them from the steaming liquid which you will save. <\/span><\/span><\/p>\n

Heat the grapeseed oil in a wok\/heavy bottomed skillet over medium heat till it shimmers.\u00a0 Then, reduce the heat and add the spices. . <\/span><\/span><\/p>\n

Lightly toast the spices, stirring frequently, until fragrant, about 10 minutes. <\/span><\/span><\/p>\n

Add a 1\/2 cup of the parsnip water\u00a0 and simmer covered for 15 minutes not allowing the water to completely evaporate – -add more parsnip water if necessary.<\/span><\/span><\/p>\n

Stir in the parsnips, covering them with the spice\/water mixture and heat through for a few minutes. <\/span><\/span><\/p>\n

Place on a platter, sprinkle with the lemon juice and cilantro\/parsley. <\/span><\/span><\/p>\n

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TEAS:<\/span><\/span><\/span><\/strong><\/p>\n

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Ginger Tea<\/p><\/div>\n

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*Ginger tea:<\/span><\/strong> So many variations on Ginger Tea. . . .So useful on a daily basis and pleasant to drink. And here\u2019s some of the reasons for its ongoing popularity: Ginger tea has been used for literally thousands of years in Asian cultures as a medicinal as well as a pleasant, relaxing and invigorating warm drink. Ginger is known to calm the stomach, reduce inflammation (as in arthritis and ulcerative colitis), relieve headaches, stuffed up sinuses and other cold\/flu symptoms, reduce menstrual cramps, alleviate nausea, increase circulation, and much, much more. It is almost a panacea that also has brilliant culinary benefits. <\/span><\/span><\/p>\n

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Ginger tea can be as simple as chopping fresh ginger (about 1 tsp. per 6 oz cup) and placing it in a pot with cold water, bring it to a boil, reduce to a simmer for a couple of minutes. Pour into your cup and sip. . . add honey or other sweetener, if desired.<\/span><\/span><\/p>\n

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OR: Ginger tea can be made:\u00a0 1\u201d of chopped ginger, the whites only of 4-5 scallions (depending on size) and the dried rind of one tangerine in a quart of water. Bring to a boil, reduce to a simmer for 4-5 minutes (longer and it begins to get bitter), remove the \u201cingredients\u201d and add sweetener \u2013 or not \u2013 and sip slowly.\u00a0 This common recipe is terrific for \u201cknocking out\u201d the symptoms of a cold\/flu; warming up from a chilly day, or if you have become drenched, as I just did in a sudden summer rain storm. <\/span><\/span><\/p>\n

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OR:\u00a0 Ginger tea can be made with red dates, peppermint, almonds, or other ingredients if you want to also \u201ctarget\u201d other experiences you would like to enhance or balance out. The variations are multitudinous.\u00a0 Experiment and enjoy!<\/span><\/span><\/p>\n

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<\/span><\/a> <\/span><\/strong>*(As with all strong herbs, consult with your TCM doctor if you have any special issues or questions.)<\/em><\/span><\/span><\/p>\n

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Health Topic<\/span><\/strong> Letting Go<\/em><\/strong>: A path to health and vitality.\u00a0 Whether we live for five more minutes for 500 more years, I think we would all agree that we want that \u201ctime\u201d to be healthy and filled with vibrant energy. Put another way, we want to \u201cvibrate\u201d in accord with the energy of Life moment-to-moment-to-moment, for all the moments we have in this consciousness. What prevents us from having that experience?\u00a0 The things we hold onto and use to \u201cjam up\u201d our energy and thereby cause energy stagnation. Where there is vibrancy, there is flow.\u00a0 Where there is stagnation, there is \u201cdullness\u201d as our rate of vibration in that area slows down. <\/span><\/span><\/p>\n

Of course, we now say, how do I flow more, how do I let go of the habits, thoughts, feelings, beliefs that are hindering my sense of aliveness? How do I let go of these things? How do we decide what to \u201clet go\u201d of?\u00a0 One way to get a clearer look at these things is to consider what is out of balance in our body.\u00a0 Use our physicality as a mirror for our consciousness.\u00a0 Use Five Element Theory to understand what that physicality is telling us is stuck in our mind, emotions, beliefs and use the principles of Five Element Theory to understand how to create the change that brings us that greater vibrancy, harmony and balance. Ask yourself, for example, if Lung\/Large Intestine\/Fall have the emotion of grief\/sadness, what would balance out the sadness I hold onto and carry about? How and where is that manifesting in me? What do Five Element theory and the principles of Chinese medicine suggest for creating harmony and balance?\u00a0 How do I apply that to my life? <\/span><\/span><\/p>\n

Another method might be to ask ourselves what do we believe we cannot live without? A friend wrote me today that there was a time that she didn\u2019t think she could \u201cgo without\u201d cheese, even though it created dampness in her and that created congestion.\u00a0 However, now that she has done so, that actually small change in her diet is part of the greater health she is experiencing. I suggest we challenge ourselves and pick something we think we cannot live without.\u00a0 It doesn\u2019t have to be the BIG thing, start small, especially if this kind of challenge is new to you.\u00a0 Experience letting go of \u201cit\u201d.\u00a0 Perhaps, for some people it would be for one day, for others much longer. It doesn\u2019t have to be giving up<\/em> a food. It could be including something in<\/em>. For example, including in new foods that carry the messages of benefits for the areas you want to strengthen. Including in<\/em> seasonal foods from a local market.\u00a0 Or, it could be changing a way of relating to others, to oneself. Such as finding the time in your busy day to truly listen to the concerns of those around you.\u00a0 To let go of \u201cbusyness\u201d. It could be letting go of staying indoors instead of finding a pretty place to walk outside.\u00a0 The possibilities are endless. In choosing to increase our vibrancy our intention will lead us naturally to those things that will work best for each of us. \u00a0In these ways, some very small and others not so tiny, we increase our vibrancy, balance and harmony.\u00a0 In doing so, we increase the quality of our days here and isn\u2019t that ultimately what we often really want when we say we want longevity? The ability to have the time to create an harmonious\/balanced\/flowing\/vibrant\/healthy life?\u00a0 Start now. <\/span><\/span><\/p>\n

Wishing you good health!\u00a0 Remember to smile at all things. <\/strong><\/p>\n


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\"\"<\/a>[Following the threads of her personal tapestry, Ellasara, a long-time student of Master Nan Lu, weaves her life around the exploration and sharing of self-healing through a variety of modalities, primarily focusing on food, common herbal plants, Qigong Meridian Therapy and Qigong for Women\u2019s Health. For comments, questions, consultations, ellasara00@gmail.com]<\/em><\/span><\/span><\/p>\n

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