In Traditional Chinese medicine proper diet is an important component of health. Chinese nutrition uniquely differs from western nutrition in that it determines the energies and therapeutic properties of, foods instead of the analysing the chemical constituents of them. All foods are categorized into temperature, ranging from hot to cold and flavour, pungent, spicy, sweet, sour and salty. Different temperatures and flavours of food influence the body in specific ways by targeting different organs and moving energy in different directions.
For example;
Millet is cool, sweet and salty, with a descending energy. It balances the stomach and spleen, builds yin fluids, supports the kidneys and counteracts toxins in the body.
Pears are the dietary answer to the dryness many people experience in the lungs during autumn. They help the body, especially the lungs to produce fluids while getting rid of phlegm.
One should try to include all flavours and a balance of temperatures in their diet that is supportive to their inner environment and the physical location they are in. If too much of one type of food is consumed it can create an imbalance with in the body.
Eating with the seasons
In accordance with Chinese medicine ‘If you eat inappropriately in one season, you will suffer in that season and you will also increase your health risk in the next season as you will be badly prepared’. By eating foods that move the energy down to the core of the body to regenerate and repair in winter, we take advantage of the strength of winter. In the warmer months of the year, we can eat foods that move energy up to support increased activity and elimination (such as perspiration and regular bowel movements) so energy and blood can circulate well.
As we go through the seasons it is our aim here that you will find inspiration from our recipes to enjoy the offerings of each cycle and that you will also discover small facts and ways of looking at food that make innate sense to you.
For more on Chinese dietary medicine check out our article, The Dao of Nutrition
Hover your mouse over the 5 elements to reveal delicious seasonal recipes. Click any one to download and print.
Gluten Free Christmas Cake
Ingredients:
• 850g dried mixed fruit
• 1 cup brandy
• 150g butter, softened
• 1 cup brown sugar
• 3 eggs, at room temperature
• 1 cup gluten-free plain flour
• 1/4 cup gluten-free self-raising flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground cloves
• 3/4 cup blanched almonds
• 1/4 cup apricot jam
Method:
1. Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
2. Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layers brown paper and baking paper (see note). Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
3. Sift flours and spices over butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate top with almonds.
4. Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean. Pour remaining 1/3 cup brandy over hot cake. Allow to cool completely in pan.
5. Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve.
Notes:
• You will need to start this cake at least 1 day ahead.
Tip:
To test if eggs are fresh before using, place eggs in a bowl and cover with cold water. Fresh eggs remain on the base of bowl, stale eggs will float.
Baking tips:
Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.
Recipe by Kerrie Sun
Download the pdf.