By Anne Van Druten, L.Ac
When choosing produce, choose locally grown, seasonal vegetables that help you adapt to your surrounding by subtly connecting you to the rhythm of the seasons. In the winter eat more contractive vegetables (vegetables that are more Yang in nature therefore are more warming). These include hearty, sturdy leafy greens, compact vegetables and downward-growing roots such as carrots, kale, collards, broccoli, parsnips, rutabaga and turnips. These will not only weather the frost but taste sweeter afterwards!
We gain stamina and vitality when we eat them in the winter. Winter style cooking is cooking that is more yang or more warming. Slow-simmer, pressure-cook, bake or saute your meals. Serve and eat every meal warm versus raw and cold. When it’s cold outside you want to consume foods that are cooked and warming. Whereas in the warmer months it is more acceptable to eat raw and cooling foods to help your body cool off. Add a little sea salt, miso, tamari soy sauce or sauerkraut to your meals. And enhance your recipes with green onions, sea vegetables, ginger and dried herbs.