With the onset of Spring, our spirits lift and things ‘seem a little brighter’ and they really are. In September, I wrote about the Autumn Equinox and the energetic changes most people feel - a contraction of energy and the need to hibernate and to be snug at home. With the Spring Equinox on Monday, the (20th March 2021), this energy has changed direction! It’s started moving up the chest and over the head and shoulders and down the back giving us the feeling of expansion (and often relief that winter has passed). This shift welcomes a feeling of POTENTIAL in daily life and optimism as our days are longer and we are full of new ideas – lets take up a hobby, start an evening class or sport, catch up with friends, possibly move house or change job, book that adventure destination – that fabulous Spring feeling.
Spring (the Chinese Wood Element) is associated with green colour and resonates with sour and tangy foods. These cleanse the palate and are readily available. Spring brings a bounty of vegetables, which are light in texture, grown above ground (thus harnessing the energy of the sun), full of chlorophyll and a rainbow of colours. Instead of our heavier and nourishing winter casseroles and soups our bodies and taste buds opt for lighter food such as leafy salads, vegetable croudites, spirilized corgettie and quick stir-fries. To nourish seasonally reconnects us to the rhythms of the earth. Despite busy lives and long working days, this is a simple way to regroup and feel better in ourselves.
The adage, ‘a spring clean’ doesn’t just refer to the house, but also ourselves. Many people come into Spring and quickly catch a cold or have a cough that will not budge. Skin complaints can flare up or feelings of sluggishness and being unhappy can be difficult to move. This is all associated with the body undertaking a natural detoxification. Moving out sluggish winter mucus and stagnant lymph via the lungs, the skin and the gastro-intestinal tract. The organs associated with Spring are the liver and gall bladder and after a winter of contracted energy, these can be overloaded causing health and emotional flare-ups in unexpected parts of the body and feelings. If these sound familiar seek advice from a Nutritional Therapist.
Great spring and early summer vegetables to watch out for and there benefits are;
Asparagus contains more folic acid than any other vegetable. It’s a good source of fibre, potassium, vitamins A and C and glutathione.
Beetroot loves the liver and kidneys. It is high in manganese, potassium and vitamin C. A great supporting food to ward of the colds and coughs of Spring while also supporting the liver and kidneys while it naturally detoxs.
Broccoli is flavonoid rich and has anti-inflammatory properties. It is high in vitamins C, A and K. Unsurprisingly it also helps the body to detox with a specific combination of phytonutrients. It is a super food of the first order!
Purple sprouting broccoli contains vitamins C and A and is a source of caretenoids, iron, folic acid, calcium and fibre. The photochemical sulphoraphane is thought key in cancer prevention and a resistance to heart disease, osteoporosis and diabetes.
Fennel aids digestion and is high in iron, manganese, magnesium, calcium, zinc and Vitamin K. A great immune boaster and good for bone health.
New potatoes are sources and vitamin C.
Radishes are considered to be another cancer deterrent and have significant levels of vitamin C.
Spinach is full of vitamins A and C and folic acid. It’s also high in iron and calcium.
Spring onions are high in flavonoids (another cancer and heart disease preventative), also vitamins B and C.
Use your food to nourish your body and harness the Spring energy. Use the Spring energy to detoxify and move on from the Winter.
Incredibly, mushrooms constitute approximately 14,000 different plant species. This beneficial fungus is high in selenium, copper and vitamin B, so important in treating and managing stress, exhaustion and chronic fatigue. But mushrooms (shitake, reishi and others) have been used medicinally in Asia for centuries to support the liver, to boost immunity and for their anti-inflammatory properties. More commonly known in the West, the button, white, chestnut and Portobello mushrooms also have health benefits.
Shitake, otherwise known as the ‘king of medicinal mushrooms’, is truly versatile. It is widely acknowledged in hepatic health as supporting liver function and protecting the liver. The liver processes and filters all the body’s blood. It works hard to detoxify. This impacts on inflammation (and its movement as vs. being stored in joints) throughout the body. It is now being used in the treatment of arthritis, gout and rheumatism. Given its impact on inflammation its not surprising that it also supports vascular health and circulation. It is high in vitamin B, so important to adrenal function and a healthy metabolism. As mentioned above, vitamin B is also used to treat exhaustion, chronic fatigue and stress related illnesses.
Does it get any better? Yes it does. The Reishi mushroom is beautifully named ‘the mushroom of eternal life’. This is primarily because it regenerates and detoxifies the liver. Consequently, a healthy liver produces well-filtered blood, which is re-circulated through the system. The Reishi supports immune health and is particularly affective against viral infections such as herpes. Used in Asian and Western societies as an anti-inflammatory, it inhibits histamine production and is used in the treatment of mucosal and skin allergies. Benefits have also been seen in cases of fibromyalgia.
While shitake and reishi mushrooms need to be sourced from specialty shops (sometimes dried or in powdered/capsule forms), the mushrooms that we are most familiar with - button, white, oyster, chestnut and Portobello, also come with their health benefits. Like their Asian counterparts they are high in vitamin B, used in stress and exhaustion, as well as adrenal and thyroid health. They have a balanced and equal amount of copper and selenium and a good amount of potassium per 100 gram serving. They are a good protein source (particularly for vegetarians and vegans) and are high in dietary fibre, always great for bowel health. Oyster mushrooms are anti-inflammatory and reduce joint pain and muscle fatigue. They are high in iron and useful in cases of anemia. Button mushrooms are proving effective with hormonal rebalancing and may prevent hormone-influenced cancers as estrogen blockers.
Mushrooms of all fungal types absorb ultra violet light from the sun and store it as vitamin D, specifically vitamin D2, D3 (best used by us) and D4. Consumed, we can then utilize this vitamin D helping with mood balance, bone density loss and lower the risk of heart disease. Put your mushrooms on a sunny windowsill before eating them.
Mushrooms have been used to treat cancer in China for centuries and are becoming more acceptable here for the same use. Used in conjunction with cancer treatments, as preventative cancer medicine or as a stand-alone option, mushrooms are considered an ‘anti-cancer food’. This means certain mushrooms can inhibit tumour formation, protect DNA and stop cell mutation. For more information, please consult a practitioner.
The mushroom IS a beneficial fungus; it tastes great and can act as preventative medicine and natural medicine to secure our optimal health. It’s an easy fungal win/win
Paula is an avid writer and enjoys working with food and words.