Seasonal Eating: Late Summer Edition
By: Janelle Krannich
Welcome to Late Summer, the stickiest and most humid season of the Five-Phase Cycle in Chinese medicine! While Spring is birth, Summer is growth, Autumn is harvest, and Winter is storage, Late Summer is transformation, the transitional period between summer and fall. Our bodies are naturally affected by environmental changes, but we can ease our bodies' natural adaptation to those changes through acupuncture and food nourishment. Long before refrigeration and the growth of global import/export, our environment dictated our diet. Today we have a plethora of food options from every country in our local grocery stores, but seasonal eating is the origin of the human diet and the most delicious way to balance our bodies.
Late summer aligns with the Earth element and its respective zangfu (i.e., interconnected organs of the body) Spleen and Stomach. Just like the literal earth under our feet, the Earth aspects of our body absorb water and nutrients. The flavor associated with Earth is sweet, and sweet stimulates our saliva and bodily functions to kickstart digestion. The digestive system has a centric role in the creation and distribution of Gu qi (food qi) to promote the free flow of blood and other types of qi throughout the body. The Earth is the center of our energetic physiology, providing nourishment to all other zangfu.
To counter the late summer heat and humidity, we look to foods with cooling and sweet properties, such as watermelon, cucumbers, summer squash, stone fruits (e.g., cherries), red bell peppers, carrots, figs, persimmon, and beets. Beets are the perfect depiction of the earthiness in late summer. Red, white, or golden, beets are a medicinal food of Chinese medicine, also known as Tian Cai, grown and harvested as a root vegetable from under the earth. Beets are highly nutritious and a vital source of natural sugar. In Traditional Chinese medicine, beets build and nourish the blood and cleanse the Liver, and it is a powerful antioxidant to treat fevers, constipation, digestive and blood illnesses, metabolism regulation, and blood pressure reduction. The silica in beets strengthen bones and hair, and beet juice can prevent cardiovascular issues. The leaves of beets are more bitter than the body and root, but they can be cooked to nourish the Heart and keep the eyes healthy. Before you say, “But I don’t like beets,” I challenge you to try this recipe as I have converted many a beet-hater with this flavor combination. Remember, food is the most delicious medicine we can give to our bodies.
INGREDIENTS:
3 medium (~ 2.5-3 inches in diameter) red beets, fresh
½ medium fresh onion (yellow, white, or Vidalia)
¼ cup red wine vinegar
⅓ cup extra virgin olive oil
2 TBS oregano, dried (or 1 TBS oregano, fresh)
Salt, to taste
Scallions for garnish
RECIPE: 60 minutes prep-cook
Clean the beets and remove the stems. Place beets in a pot with enough water to cover the beets. Bring to a boil until the beets are fork-tender (~30-40 minutes). Strain or remove from water and let cool.
Once cooled, cut the beets into 3-4mm bite-sized slices into a large bowl.
Slice half a medium onion into 1-4 mm slices (or thicker slices, contingent on taste preference) and add to large bowl.
Combine red wine vinegar and olive oil in a small bowl. Add to large bowl with onions and beets.
Add oregano and salt. Toss lightly as to not break the beets. Cover the bowl and chill in the fridge for 10+ minutes before serving. Top with chopped scallions if desired.
NOTE: The betanin in beets is a harmless compound that gives them their beautiful red color. Betanin does not break down in the digestive system so your stools and/or urine may temporarily have a reddish pink color after consumption.