Author: Cameron Li, L.Ac.

According to Chinese medicine, being in resonance with one’s environment is an indispensable aspect of health. Tuning into the movements of the seasons in particular is an important practice that is often overlooked in the modern lifestyle.

In spring, the movement is that of upward and expansion.  The energy is of rebirth and sudden growth. Vital force pushes to the surface, bursting through the hibernating confinement of winter. A crescendo of excitement builds as the life process reawakens.

Spring is governed by the Liver, which is of the Wood element. Wood and Liver are susceptible to wind and wind is abundant during spring. The Lung and Spleen may both be affected if wind causes disharmony to the Liver. It is common to experience sneezing, chest congestion, pneumonia, and allergy symptoms this time of year. It is very important to cleanse the Liver and Lung to bring balance among them. Though the sun may be out, be cautious of the wind; keep warm and dress appropriately.

One way to harmonize with Spring is to have adequate physical activity. Springtime provides the opportunity for the participation in more vigorous exercises both indoor and outdoor. This is this season to push yourself to the next level of fitness. Explore new activities and go the extra mile. Wear loose clothes to allow yourself to move freely and feel alive. Rise with the sun to savor the energy of the morning light.

“The months of the Spring season bring about the revitalization of all things in nature. It is the time of birth. This is when Heaven and Earth are reborn.” – The Inner Cannon of the Yellow Emperor

Recipe for the season

Root Vegetable Slaw:

·       1 teaspoon Dijon Mustard

·       1 Teaspoon salt

·       1 teaspoon sugar

·       ¼ cup red wine vinegar

·       1 cup chopped parsley

·       2/3 olive oil

·       2 large carrots

·       2 medium parsnips

·       1 small celery root

·       2 black radish

·       2 red beets

Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined. Drizzle in olive oil slowly. Puree for 90 seconds in blender after olive oil is added

Peel all the vegetables. Using a vegetable peeler or coarse grater, slice shreds off the vegetables into a bowl. Try to the shreds the same length.

Finally, Toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.

(Recipe from Simplyrecipes.com)