The purpose of this cycle of quiet transition, in which lies destructiveness, is for the purifying of the elements (of the temperaments). A happening carried out after every harvest. The end of harvest of human life is termed death – the discarding of the physical cloak. With farming, there is the burning or composting of the dry woods, the old leaves, the bad fruits, to prepare the soil for spring — symbolizing newness.
Winter (Phlegmatic) Diet
The term “old” as used commonly in our language may not the best description of this transitional life-cycle. Old implies that, in this grand cycle of growth, the days of youth never fully returns; therefore, new adaptive mechanisms must be developed or take on new quality. The new, symbolic of springtime, always has the first unfoldment of real life and beauty.
So it is, therefore, that with winter diet, regardless of one’s predominant temperament, we must be more selective with regards to our choice of nutrients and their preparation. In winter, meals are best cooked than eaten raw because of the low digestive “fire,” which usually accounts for the poor, weak appetite, and digestion, especially of phlegmatic types. Those for whom an excess of food causes indigestion, wind, and catarrhal problems.
And for whom, winter is the time to bring out the wines with meals, to help stimulate digestion. The garlics, onions, pepper and ginger are just as invaluable.
Vegetarian Winter Diet
Nature’s Winter-Warming Gustatory Gifts Of Love
That Nature intended us to eat in season, and that winter is the barren season, it would follows that, like animals, humans should likewise gather their foods for the long winter months. Clearly, the intent is for us to sun-dry what autumn leftovers such as mushrooms that are high in phosphates, as well as sea vegetables packed with warming, alkaline-producing minerals. Throughout the ages, preserves made from the abundance of autumn’s crops formed a vital part of the winter diet.
Essentially, winter foods should be warming and energy giving – to counter the coldness of the season. Such are the root vegetables: carrots, parsnips, etc., packed with micro-minerals and with built-in sweetness – not the blood-chilling sweetness of the temperate summer fruits, or tender green vegetables.
Apples and pears, and left over autumn vegetables such as carrot, beets, cabbages are ideal to store, for the long, winter haul. These food items are critical to healthy bowel movement. Invaluable also are the dried herbs, as well as the pot herbs brought indoors for the winter to spice up winter soups and meats.
Sprouted seedlings can now take the place of summer lettuces. Not only to provide bulk, but also renew those cellular atoms that refurnish the body’s life-force.
Winter diet naturally calls for the fattier meats, poultry and fishes such as salmon, in the amount proportionate to mental and physical activity. Main meals and soups can heighten gustatory pleasure considerably with the addition of fresh walnuts, pecans, almonds and chestnuts, among other warming nuts, whether raw or roasted, especially vegetarian meals.
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