Nourishing your body in the winter-A Chinese element perspective
According to Chinese medicine, the organ system associated with the winter is [highlight] [/highlight] the kidneys. Winter represents the most Yin aspect-it is dark, cold and slow in energy (as opposed to Yang-which is represented by summer whose energy is light, warm and quick.) In the winter time-the days are shorter, it is colder outside and we aren’t as active. The kidney is the source of our most basic and fundamental energy (or Qi) in the body so it is essential to nourish it. Ever wonder why you might feel more tired or get sick more often in the winter? Your kidney Qi is depleted. Acupuncture is a great way to support your Qi.
Food as Medicine. In the wintertime-try and focus on warming and nourishing foods such as soups and stews. Your kidneys are reliant on quality animal protein like unprocessed meats or eggs to build blood and circulate that blood throughout all your extremities which will in turn keep your entire body warmer. Your kidneys will also appreciate lightly incorporating minerals like sea salt (non-iodized) into your diet this time of year. Foods that are specifically nourishing to the kidneys are: black beans, bone broths, lamb, chicken, walnuts, chestnuts, black sesame seeds and dark leafy greens.
Sip some tea. If you’ve been outdoors for a period of time to build a snowman, wait for the bus, or shovel the driveway, drinking a mug of warming herbal tea once you’re back indoors is a great way to warm the kidneys. Cinnamon, ginger, and citrus are nice teas your kidneys will appreciate. Offering your kidneys, the little extra love and support they need this time of year isn’t too tricky. After all, ‘tis the season.
CINNAMON WALNUT FLAX MUFFINS:
Prep Time: 10 minutes Cook Time: 20 minutes
Total Time: 30 minutes Servings: 12 muffins
- 1 cup ground flax meal
- 4 eggs
- 1/2 cup avocado oil or any oil
- 1/2 cup granulated sweetener (maple sugar erythritol, coconut sugar)
- 1/4 cup coconut flour
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon lemon juice
- 1/2 teaspoon baking soda
- pinch of sea salt
- 1 cup walnuts chopped (optional)
- Preheat oven to 325°F.
- Mix ingredients together in a mixing bowl in the order they are listed. You can use an electric mixer if you’d like, but be sure to add in walnuts last, after using a mixer.
- Bake at 325°F for 18 to 22 minutes.
HOW TO MAKE BONE BROTH:
- 4 pounds beef bones with marrow
- 4 unpeeled carrots, chopped
- 4 celery stalks, chopped
- 2 medium onions, peel on, slices in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
- 1 teaspoon kosher salt
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme
- 5-6 sprigs parsley
- ¼ cup apple cider vinegar
- 18-20 cups cold water
- Place all ingredients in a 10 quart capacity crock-pot or large pan on the stove.
- Add in water.
- Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.
- Simmer for 24-48 hours.
- Remove from heat and allow to cool slightly.
- Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
- Use within a week or freeze up to 3 months.
Bone broth has many health benefits. It is highly nutritious, protects the joints, help fight osteoarthritis, helps reduce inflammation and heal the gut, aid in sleep, and may support weight loss.
If you would like to learn more, please contact Jill Doan, Licensed Acupuncturist at To The Point Acupuncture, LLC. http://www.ttpacupuncture.com