Traditional Chinese Medicine recognizes the cycles of nature and the importance of living in harmony with them. TCM identifies winter as Yin because yin is cold and during the winter months, living things become more inactive. An introspective, restful approach with meditation is needed to store energy in preparation for the coming spring’s burst of new life.

Winter and the Water Element

Winter is guided by the water element, which is associated with our Kidneys, adrenal glands, and Bladder. The kidneys are especially important as they are the root source of energy /Qi within the human body.  During the winter months, eating warm foods is ideal. Nourishing options include:

• Garlic and ginger
• Root vegetables
• Stews and soups
• Seaweed and miso
• Hearty whole grains
• Dark leafy greens
• Black beans

Pair this diet with room-temperature water to stay hydrated while keeping warm. Slow moving yin exercises are also recommended including Yoga, Tai Chi, and stretching.

Acupuncture for Well-being During Winter

Acupuncture helps the body cope with the changes brought by winter.  It can help ward off viruses and germs and shorten the length of common colds and similar winter illnesses. Acupuncture strengthens our root energy/foundation in which good health and a strong immune system is built upon.

LI 4 is an important acupuncture point to pay attention to this winter. It regulates the defensive Qi (the Qi that protects the body from getting sick) which  protects our body from getting sick. It also helps with headaches, nasal congestion, and ear aches.  Applying pressure

LI4 is located on the hand between the thumb and index finger. Squeeze the thumb and the index finger together and press at the highest point of the bulge in the muscle, level with the crease.

It is good to apply pressure on this acupuncture point to activate the healing energy that it provides!

Stay healthy this winter by planning for the changes nature brings. Contact Michigan Associates of Acupuncture and Integrative Medicine to schedule an appointment.

Immune Broth: makes about 4 quarts | prep time: 15 minutes | cook time: 90 minutes

Whether you’re under the weather or just looking for an immunity boost, this is a great go-to broth. Here I introduce you to burdock root. It’s loaded with potassium, iron, magnesium, and ever-important zinc. In the olden days, physicians used burdock root as a blood purifier, and clearly science has shown they were onto something. Here I combine burdock with shiitake mushrooms, ginger, and garlic to create a delicious earthy broth that’s full of antiviral, antimicrobial, and anti-inflammatory goodness.

• 1 fennel bulb plus stalks, cut into chunks
• 1 unpeeled yellow onion, quartered
• 3 unpeeled carrots, cut into thirds
• ½ bunch celery, including the heart, cut into thirds
• 1 sweet potato, cut into chunks
• ½ large bunch fresh flat-leaf parsley
• 6 fresh shiitake mushrooms
• 1 (3-inch) piece burdock root, quartered crosswise
• 6 sprigs fresh thyme
• 6 large unpeeled cloves garlic, halved
• 1 (2-inch) piece fresh ginger, halved lengthwise
• 1 (8-inch) strip kombu
• 6 black peppercorns
• 1 bay leaf
• 4 quarts cold, filtered water, plus more if needed
• 2 teaspoons sea salt, plus more if needed

Rinse all of the vegetables well, including the Kombu.

In a 6-quart or larger stockpot, combine the fennel, onion, carrots, celery, sweet potato, parsley, shiitakes, burdock root, thyme, garlic, ginger, kombu, peppercorns, and bay leaf. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 90 minutes, or until the full richness of the vegetables can be tasted. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.

Strain the broth through a large, coarse-mesh sieve (use a heat-resistant container underneath). Stir in the salt, adding more to taste if desired. Let cool to room temperature before refrigerating or freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Variation: For an extra immunity and anti-inflammatory boost, add 3 (1-inch) slices of fresh turmeric root or 1½ teaspoons ground turmeric during the last 30 minutes of cooking.

Recipe by Rebecca Katz – one of our favorite professional chef’s who share their healing  talents through recipes and food.
Web site: www.rebeccakatz.com