What I’m sipping and snacking on, and why:
Remember that in fall, TCM food therapy emphasizes the sour flavour, which helps our qi contract, as well as moistening foods to prevent and reduce the length of lung and bronchial illnesses.
For an overview on TCM food therapy, check out my last blog.
Snacks:
Kefir
TCM thinking: cooling and moistening, this nourishes yin and clears heat. It also has healthy probiotics!
Modifications: I find kefir to be less “damp” than yogurt; that being said, people with a weak digestive system or lot of dampness may not like this. I’d suggest a slice of homemade oatmeal bread prepared with ginger, anise, and orange zest. Oats, anise, and ginger will tonify qi, and orange zest will transform dampness.
Sips:
Caffeinated: Oolong tea.
TCM thinking: Oolong is fragrant, so it helps improves our sense of smell, which is intimately connected with the Lung, the organ we are working to benefit.
Modifications: If you just don’t like tea, consider adding hot water to a slice of fresh ginger and letting it infuse for 10 minutes.
Caffeine free: White fungus (bai mu er) with Chinese dates (da zao) and goji berries (gou qi zi).
TCM thinking: White fungus helps generate fluids in TCM. This is *the* culinary ingredient to help moisten dryness, particularly dry skin. It can also be useful to fight insomnia and hot flashes. Goji berries and Chinese dates build blood and qi.
Modifications: People with dampness would do best to avoid bai mu er, and instead may enjoy astragalus with goji berries and Chinese dates. Astragalus is drying while also benefiting the immune system.
I have bags of both herbal teas available for sale at my clinic. $12 for 40 grams.
Allie, I am loving your blog! I find it so interesting how these elements of Chinese medicine relate to food, Hi the seasons and to regulating the wellness of the body! Thank you for the specific tips on snacks and sips! Sometimes I find that with snacking it is difficult to avoid mindless eating… But this is just the opposite