Chinese Medicine

An Acupuncturist and Naturopath discusses Chinese Medicine and the Autumn Season

The meaning of Autumn in Chinese Medicine

Michelle Blum, Brisbane southside Acupuncturist, Chinese Medicine Practitioner and Naturopath talks about the seasonal shift from summer to Autumn and what this means in Chinese Medicine.

Well, it’s March already, which means that Autumn is upon us!

Despite the fact that in South East Queensland, autumn doesn't really commence until late March/early April, according to Chine Medicine philosophy, it is still important to respect this seasonal transition. In Chinese Medicine each season is classified into elements, that being the metal element for the season of Autumn. The metal element relates to the lung and large intestine organs and their affiliated meridians. The nose is the orifice pertaining to the metal element and its associated emotion is grief or sadness. The metal element is also about letting go of the expansive, active and joyful phase that is associated with summer and embracing the contraction and more quiet and reflective aspects of the approaching winter. This process can itself engender feelings of grief and sadness. The climatic conditions associated with the metal element are dryness and coolness which can give rise to symptoms such as asthma or eczema.

In terms of our diet, Chinese Medicine principles guide us to consume food and beverages that are warming, preferring cooked foods over cold foods such as salads and smoothies. This would be especially recommended at breakfast and dinner time when the air is cooler.

Stewed pears with cooked oats or quinoa flakes and non-dairy milk would be a perfect autumnal breakfast.

Below is a lovely autumnal dinner recipe that you may wish to try at home. Let me know how you go by sending me a message on the Michelle Blum Natural Health Facebook page though perhaps you may need to like the page first.

Autumnal Vegetable and Apple Stew

Ingredients:
2 sweet potatoes, peeled and roughly chopped
200g pumpkin, roughly chopped
4 carrots, peeled and roughly chopped
4 parsnips, roughly chopped (or 2 medium potatoes)
1 onion, roughly chopped
2 green apples, cored, peeled and roughly chopped
2 cups roughly chopped silverbeet
½ cup roughly chopped parsley
½ tsp sea salt
½ tsp ground black pepper
½ tsp ground cumin
½ tsp ground cinnamon
3 cups vegetable stock

Method:
Add all ingredients except for silverbeet into the slow cooker and cook on low for 4 hours. Turn heat off and add silverbeet, stir through until wilted. May be served alone or with a dollop of plain coconut yoghurt.