by Peggy Kingery, from the January 2001 Newsletter

When I lived in New England, a friend told me the only way to survive the long, cold winters there was by learning how to play in the snow. He was so right. I began looking forward to the blizzards that created the perfect playground for snowshoeing and cross-country skiing. After an afternoon in the woods, I also looked forward to a warm, savory meal and settling in front of the wood stove with my notebook. Little did I know back then that my actions were in perfect tune with the energy of the season.

In previous articles, I've discussed seasonal cooking based on the Five Element Theory, or the five transformations of energy. These are cyclic energy changes that are generated by the interplay of yin and yang forces in our universe. Each season of year is associated with an energy phase that is nurtured by eating certain foods, which in turn supports different organs in our body. Winter weather tends to bring out the spontaneity and adventurous parts of our personalities, while at the same time the long hours of darkness quiet us and allow us to become a bit introspective. These two qualities are characteristic of Water energy, the phase in the cycle associated with this time of year.

Water energy nourishes our kidneys, bladder, and reproductive organs. These organs need rest in order to function at their peak so that we can be flexible and adaptive. Without proper rest, we deplete the Water energy within, leaving us feeling tired and weak. The way we cook can, however, revitalize us when this happens. Winter meals are generally more seasoned (particularly with salt) than those prepared other times of the year. Salt's job is to bring out the natural flavor of the food, not to make it taste "salty." Sea salt, miso, shoyu, tamari, and umeboshi plums and vinegar keep Water energy enlivened. Umeboshi plums, a pickled, sour-salty condiment, possess a balanced, centered energy that neutralizes extreme yin or yang foods, aids digestion, and strengthens the blood. Other pickled foods are also nourishing, as well as those that are sautéed, deep-fried, steamed, baked, and stewed.

The foods that strengthen Water energy and nurture our kidneys, bladder, and reproductive organs all possess strong energy while at the same time keep our spirit of adventure alive. Soup, particularly miso soup, renews and warms us. Who can deny that nothing is more satisfying on a chilly day? Equally warming is buckwheat. Buckwheat (kasha) is the most yang of the grains. It grows under cold, adverse conditions in poor soil. High in amino acids, especially lysine, it's the perfect food when we're feeling chronically tired. Other grains served more frequently in winter include sweet brown rice and mochi. They contain more protein and fat than regular brown rice and keep our energy levels up during winter activities.

Among the beans, azuki, black turtle, pinto, and kidney best nourish us in winter. They are all low in fat and high in minerals—necessary for strong blood—and they create a warm, dry energy in our bodies. Sea vegetables—rich in calcium, B vitamins, and minerals—also strengthen our blood and keep us flexible and healthy during cold weather.

Many vegetables support Water energy, especially burdock. Burdock is a dark root that drills deep into the soil. It alkalizes the blood and, like buckwheat, is able to strengthen us when we're feeling drained. Mushrooms, radicchio, red cabbage and water chestnuts should also be emphasized in our diet this time of year. Shiitake mushrooms are the most potent. They are prized in Asia for their ability to cleanse the blood, lower cholesterol, and relax tight muscles and joints.

Fruits like blueberries, blackberries, cranberries, and grapes are relaxing to the body. If your sweet tooth is acting up, try chestnuts. They make delicious, creamy puddings and pie fillings.

I still love traipsing around the woods on a wintry day and coming home to rest by the warmth of the fire. Eating the right foods to keep me warm and to give me enough energy to play in the snow brings out the kid in me. Try these recipes and see if they don't inspire you to venture out after the next storm blows in. Maybe, like me, you'll even want to pull out that old toboggan and head for the nearest hill!

Kinpira

1 tsp. sesame oil
1 cup matchstick pieces burdock
sea salt
1 cup matchstick pieces carrot
shoyu to taste
spring or filtered water

Heat oil in a skillet over medium heat. Add burdock and a pinch of salt. Cook, stirring, about 2 minutes. Spread evenly over the bottom of the skillet and top with carrots. Add water to just cover burdock, cover pan, and cook over low heat about 10 minutes. Season to taste with shoyu and simmer uncovered until any liquid that remains has been absorbed, about 10 minutes.

Sautéed Buckwheat and Vegetables

1 tsp. sesame oil
1 carrot, diced
1 cup cabbage, sliced in chunks
1 cup buckwheat (kasha)
2 cups boiling water
pinch of sea salt

Heat oil in a saucepan over medium heat. Sauté carrot and cabbage until crisp tender. Add buckwheat and stir to blend flavors, about 2 minutes. Add boiling water and salt. Cover and simmer for 25-30 minutes, until water is absorbed.

Peggy Kingery especially enjoys playing in the woods and fields around her farmland in Deary with her husband, Jim, and always enthusiastic dog, Hannah.

 

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