Traditional Chinese Medicine teaches us that we should all live in harmony with the seasons – and in TCM, Spring is the ideal time for cleansing and rejuvenation for overall health and well-being.
Each season has many associations that help us change our habits allowing for a more balanced mind and body. Spring is represented by the wood element as one of the five elements, and includes the liver and its complementary organ, the gallbladder, these two organs are usually the primary targets for springtime cleansing and health regimens.
The Principle of the Five Elements
The Principle of the Five Elements (known as the Wu Hsing in Chinese) describes the flow of Qi (pronounced chi), or “energy,” and the balance of yin and yang. According to the principle, all in the body occurs in five distinct stages. Each of these stages is associated with a particular time of year, a specific element in nature, and a pair of organs in the body. A practitioner of TCM uses this principle to diagnose and treat health problems, linking specific foods, herbs, and acupuncture points to the restoration of yin-yang and Qi.
Spring into good health this season
As we explained above, Spring corresponds to the “wood” element, and tied to the liver and gallbladder organs. According to the philosophy of TCM, the liver is responsible for the smooth flowing of Qi throughout the body. When the liver functions smoothly, physical and emotional activity throughout the body also runs smoothly.
For optimum health this spring, move your Qi!
Stretch – According to TCM, the liver helps store blood during periods of rest and then releases it to the tendons in times of activity, supporting health and flexibility. Incorporate a morning stretch into your routine. Moving your body and stay flexible! Bonus if you can spend time outdoors as outside air is said to help liver qi flow!
Eye Exercises – In TCM, all organs have some connection to the health of the eyes, and the liver is connected to proper eye function. Remember to take breaks when looking at a computer monitor for extended periods of time and do eye exercises.
Eat Green – Green is the color of the liver and of Springtime. Eating fresh, leafy greens and spouts can support the liver in its overall functions and aid in the movement of qi.
Taste Sour – Sour tastes are thought to stimulate the liver’s qi. Adding lemon slices in your drinking water, use vinegar and olive oil for your salad dressing are all ways to add sour flavors to your daily diet. Add a slice of dill pickle to sandwiches, or alone as a healthy snack.
Enjoy milk thistle tea
Milk thistle encourages the liver to cleanse itself of damaging substances. See below for our milk thistle tea recipe!
TCM and Spring Allergies
TCM often views springtime allergies as related to the element of wind. In TCM, allergies are considered a blockage of qi to the nose and sinuses. TCM practitioners will usually want to treat allergies by using all the disciplines that strengthen qi – including herbs and acupuncture. In fact, Ancient Chinese herbs alone have been used for centuries to support springtime allergy relief.
Allergy treatment focuses on strengthening the body to heal itself, bring balance, and prevent the occurrence of infections. Herbs typically vary from patient to patient because each individual is different, and each receives customized treatment according to their allergies.
A Spring Recipe: Mung Bean Soup
Mung beans are excellent for clearing accumulated heat in the body and you can typically find them in the bulk section at your local coop. Also, the lemon in this recipe adds just enough sourness to be tasty and nourish the liver. Additionally, the spinach meets the color of green (you can use any type of fresh greens if you don’t care for spinach). Finally, the garlic as well as the celery in this recipe round out the flavors and additionally support the liver.
The original recipe is here: https://www.heynutritionlady.com/mung-bean-soup/
Ingredients:
- 1 cup mung beans rinsed and checked for stones
- 3 Tablespoons extra virgin olive oil
- 1 large leek thinly sliced
- 1 ½ cups diced carrot (approx 3 large carrots)
- 1 ½ cups diced potato (approx 1 large)
- 1 cup diced celery (2-3 stalks)
- 2 bay leaves
- 2 cloves fresh garlic (crushed)
- 5 cups vegetable broth
- 1-2 large lemons juiced
- 2 Tablespoons fresh dill chopped
- 6 ounces of fresh spinach or other fresh spring greens
- salt and pepper to taste
Directions:
- Place the mung beans into a saucepan and cover with water. Bring to the boil, then turn the heat off, and put a lid on the pot. Set aside to soak while you’re preparing the rest of the ingredients for the soup.
- While the beans are soaking, prepare the vegetables. Slice the leeks, peel and dice the carrots, dice the celery, dice the potato, and crush the garlic.
- Heat 3 Tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat.
- Add the sliced leek, and sauté until it softens and becomes a bit translucent.
