Food is our medicine. How to learn to take care of ourselves at the table

The wisdom of natural rhythms in our diet

All the food we consume comes from chlorophyll photosynthesis that occurs from the interaction between sunlight (Fire) and the Earth's atmosphere (Earth) along with its gases (oxygen, Air). Then they grow and thrive, nourishing themselves with Water. The origin of our life is in the interaction between the elements Water, Air, Fire (the Sun) and Earth.
When we eat different foods, we introduce into our body different concentrations of energy that we receive from the interaction of the 4 elements. Food introduces us to the surrounding environment, transforming it so that we can assimilate it and then relate to its energy patterns: it not only provides us with nutrients but also subtler information that will influence us. This information comes from how and where it grew, in what season of the year, what shape, consistency, and color it has, how it was produced and preserved, and last but not least, how it was prepared, cooked, and finally consumed with what state of mind. It is a traditional wisdom that our ancestors intuitively knew and is based on the belief that what we eat affects not only our physical body, but also our emotions and spirit. Food is more than just fuel.

In modern times, being disconnected from the direct sources from which our food comes, in addition to not understanding the energies that compose it, we have lost the ability to listen to the rhythms of nature. If we want to adapt to the external environment and make food our medicine, our diet must adapt to the changing rhythms of the seasons.

To survive as a healthy species on this planet, we must regain our understanding of food, investigating with an open mind what we eat, digest, absorb, and assimilate.

Yin Foods and Yang Foods

An excess of animal proteins (yang) collapses and contracts the kidneys, as they are unable to filter excess toxins and end up compromising the heart, which starts beating faster to help the kidneys, increasing blood pressure. Hypertension originates from the kidneys.

Both yin and yang extremes are harmful to the kidneys, I call them low-quality yin and yang.

Excess yin, due to sugar, cold and industrial beverages, medicines and drugs, expands them and weakens them until they exhaust their energies. Therefore, we avoid refined grains, simple sugars, cold and industrial beverages, cold water, excessive fruit and juices, excessive liquids like coffee, tea, alcohol, cold foods and ice cream, beer, carbonated and cold beverages.

In winter, we must consume more proteins and foods that strengthen and warm the kidneys, blood and "Qi", remembering that, while a little more animal-derived food at this time may be beneficial, an excess of animal proteins is harmful to the kidneys. It is always better to opt for plant-based proteins like legumes!

Furthermore, to strengthen the kidneys, we must consume foods rich in minerals such as seaweed, cabbages, wild vegetables, along with roots and tubers like carrots, sweet potatoes, beets, bitter roots, or infusions like rooibos. White vegetables like onions, turnips, radishes, help with kidney filtration.

A recipe - a treat for the kidneys on winter days

Chickpeas with tabil, sweet potatoes, and green salad, radishes, and hemp seeds.

Tabil is a spice mix from North Africa composed of cinnamon, green anise, coriander, black pepper, nutmeg, cayenne pepper, fennel, cloves, salt, and ginger. Spice mixes known as curry or masala are good medicine, as well as a source of valuable active principles for good health. Many of them, like ginger or pepper, have a "herbal bioenhacer" action, facilitating the absorption of substances taken simultaneously. This is why when taking turmeric, it is always recommended to combine it with black pepper.

• Cook the chickpeas with water and kombu seaweed (the seaweed provides minerals, helps us digest better, and makes the chickpeas of higher quality, warmer, more "yang"). 
• Meanwhile, cook the sweet potatoes in a pan with a drizzle of oil and water. Add black pepper at the end of cooking. Sweet potato is very yang, so we chose to balance it with a very yin spice like black pepper. 
• When the chickpeas are ready, season them with raw extra virgin olive oil and tabil. 
• Serve with a green salad with radishes and hemp seeds.

We chose to sprinkle tabil on the chickpeas, not only for its unique delicacy, but also because it is very digestive, warming, and anti-inflammatory.

Buon appetito!
 

Posted by Terza Luna