As the Huang Di Nei Jing (Yellow Emperor’s Classic of Internal Medicine) says; “Therefore, the change of Yin and Yang through the four seasons is the root of life, growth, reproduction, aging, and destruction. By respecting this natural law it is possible to be free from illness. The sages have followed this, and the foolish people have not.”
WINTER
As mentioned in the last blog entry, Winter is the time of year where Yin flourishes the most. All the Yin aspects of life are abundant – water, stillness, cold, and holding within. A valuable example of this is seen in nature when the seeds of the year to come are concealed within the Earth, sleeping and preparing to wake with the coming of Yang in the Springtime. Animals hibernate during Winter and it’s easy for us humans to forget that we, too, are animals. Sure we are mostly removed from nature but when we remember that we rely on nature for food, breath and life everything seems a lot more simple.
Element: Water Organ: Kidney
Emotion: Fear
Prevailing Environmental Factor: Cold
Colour: Black
Flavour or Taste: Salty
Common ailments: Colds and flu, arthritis, muscle and joint pain (especially Lower back and Knees), stomach problems
Things to do during Winter:
Get up later, go to bed earlier
Keep warm, stay out of the wind and rain
Preserve Yang by eating warm (temperature) and warming (energetically) foods.
Rest more, thus preserving Yang and supporting Yin
Things not to do during Winter:
Wear midriff tops or low-cut jeans
Expose yourself to the elements
Excessive exercise
Consume raw or cold foods or liquids directly from the fridge
All of the suggestions above are aimed at the preservation of Yang – the Movement energy, warmth, potential for growth and Qi – and the encouragement of healthy and flourishing Yin. Ideally this would all make perfect sense, and in a way it does. If you already have an abundance of something (in this example, Cold, which is outside us) it stands to reason that it would not be the brightest idea in the world to *overdo* the Cold by continuing to add to it. This means that we should keep what Yang we have warm, to avoid its dissipation, and don’t put out the fire by drinking cold liquids, eating cold foods or hanging around outside in the cold for too long! Think of it like saving up for a holiday, or preserving your energy before a big day ahead. Spring is, indeed, the “big day” of the year and we need to keep all the growth potential, warmth and fiery energy that we have in order to sustain the burst of Yang that it will bring. So, folks, try and keep your Yang safe for the Winter season, and support your Yin by eating stews with bones in (Lamb Shanks are fantastic, as they contain lots of Yin but are Yang in nature) – if you are vegetarian go hard on the lentils and beetroot, and eat lots of the wonderful things that contain large amounts of iron to nourish and support the blood.
Lamb Shanks with Lentils and Cabernet Merlot 1 Lamb Shank each, frenched (ask the butcher)
2 whole, fresh baby beets each
2 small potatoes each
1 small carrot each
1 stick celery each
1tb olive oil
1/4 cup kalamata olives, chopped, per person
1 anchovy
½ cup Lentils (those yummy little tiny green French ones are great) per person
½ cup Cab Merlot per person
½ tsp brown sugar
1tb balsamic vinegar
Black pepper to taste
Sea salt to taste
2 bay leaves per person
Flour for coating the shanks – gluten free folks may do without
Parsley seeds for flavour
Oregano – dried or fresh
3 cloves garlic each (reserve one for the end)
About 500ml water each.
1 small onion each
1 vegetable or beef stock cube (I use Massel so they are huge, one for two people.)
Normally this dish is made for at least two people but if you’re on your own you can cook it up in advance and have a meal for the next few days – this type of dish is always better a day or two after it’s been cooked.
Preheat oven to 150c
Coat shanks in flour
Heat oil in the base of a flame-proof casserole and place shanks in, on moderate heat until browned. Turn and repeat.
Remove shanks.
Add chopped onion, garlic (reserve one for Ron, as I said before)
celery, parsley seeds, pepper, salt, oregano and sugar.
Caramelise ingredients and add more olive oil if necessary.
Place shanks back in, arrange vegetables around the edges.
Add lentils then pour over the liquid ingredients*
Add olives and anchovy (mashed together) for extra salty goodness.
Put on the lid and place on centre rack of oven. Cook for 3 hours, stirring occasionally. If liquid reduces too much as a result of cooking, add more water but don’t let it overflow.
Remove from oven, add 1 clove of minced garlic per person and stir in. The liquid should be relatively thick by now, what with all the lentils and juice from the meat and veg so you probably don’t need to reduce it. If there’s too much fat, skim it off. If there’s too much liquid (ie it’s runny), either pop it back in the oven for 10 minutes or so with the lid off, or put it on the stove and keep an eye on it whilst the water evaporates.
Serve it up and enjoy!
Think about how you are nourishing Yin and preserving Yang, and directing the nourishment toward the Kidneys, all with one bowl of delicious food =)
*Please note that quantities of liquid ingredients are relative to size of cooking vessel. If anything add less water.
