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Chinese Dietary Therapy – Eating for the Season – SPRING!
March 22, 2017 @ 7:00 pm - 8:30 pm
Eating for the Season – SPRING!
The principles of Chinese Dietary Therapy take into account the energetic properties of foods that can transform health. Find out how to nourish your body and boost your chi in the spring!
RSVP: To our front desk at 203-740-9300
In the spring, things come alive and start growing. It is important for living things to have more than usual yang for growth.
It is thought that the liver and gallbladder are especially important at this time. It is important to eat the green seasonal vegetables that sprout out at these times since they supply the necessary yang and help to nourish the liver. “Green is the color of the liver and of spring” is a saying. And drink fresh sour juices, since these stimulate the qi.
It is also thought to be a time when the body does “spring cleaning” on itself by getting rid of stored fats and meat, so eating less meat and fat is considered to be better for health.
Here is a light and easy-to-make vegetarian dish and drink that is a good example of a medicinal springtime meal.
Wash a bunch of asparagus and a carrot in clean water without detergent. Then chop up the vegetables and lightly steam them until the asparagus is slightly tender and bright green. Note that the vegetables cook quickly so don’t steam them long.
Prepare a dressing by simply adding about two parts of virgin olive oil to one part of plum vinegar or apple cider vinegar. Plum vinegar is preferred, because it is a springtime fruit. Then pour the dressing on the vegetables and enjoy the dish with some lemonade.
To make the lemonade, simply squeeze a fresh lemon and add the juice to clean water.”