Winter is a time of hibernation in the wild when the energy of the earth slows. Balancing the body during the winter season requires a shift in how we care for ourselves. Cold temperatures urge us to become more introspective, creating stillness to connect with the emotions stored within. Nourishment should come in the form of slow cooked, warming foods to bring heat to the internal organs and optimize digestion.
I encourage clients to select local, seasonal produce as a means to increase food variety and ground their bodies with nature. Women who are lifelong dieters often restrict the starchy vegetables (like potatoes and carrots), which are in readily available during the cooler months. This is a great time of year to ditch old diet rules and experiment with root vegetables and grains in the kitchen.
With the ground frozen over, most of the produce available in the winter has been stored from fall growing seasons. Here is a list of vegetables, fruits and spices that are available in New England during the winter:
Winter Vegetables:
- Beets
- Carrots
- Cabbage
- Celeriac
- Jerusalem Artichoke
- Kohlrabi
- Onions
- Parsnips
- Potatoes & Sweet Potatoes
- Turnips
- Winter Squash
Winter Fruits (stored from fall):
- Apples
- Cranberries
- Pears
Winter Spices:
- Cardamom
- Clove
- Ginger
- Nutmeg
- Rosemary
- Star Anise
- Thyme
Try to limit cold juices, smoothies and salads during the winter months. Instead, spend time baking and roasting to warm up both your body and your kitchen. Reach for celeriac (in place of celery) and canned tomatoes or tomato paste (in place of fresh tomatoes). Layer stews with potatoes, onions and root vegetables and experiment with warming spices to add texture and flavor to your meals.
Given that this is prime flu season, try grating fresh ginger into hot water with lemon and local honey for an immune-boosting tea!
**Notice how eating in accordance with your environment balances the energy of the body during the winter.**