Late Summer
In Traditional Chinese Medicine (TCM), summer is divided into two parts: summer and late summer. Late summer is a time that occurs right at the end of Summer, just before Autumn solidly kicks in. It is usually an obvious shift when there is a hot spell followed by cooler evenings. This season is known as the Fifth Season and is often referred to in the West as the ‘Indian Summer’.
Considered a separate season, late summer occurs in the middle of the Chinese calendar and heralds a time that shows the amazing growth that came during summer: the wonderful bounty of herbs, fruits, vegetables, and flowers shining their brightest. The Yang energy of the plants are showing their beautiful fullness of energy as the cooler energy of Yin starts to creep in.
In TCM, our bodies reflect the natural world we live in, so being in harmony with the seasons is hugely beneficial to our health and well-being. One could almost herald the change when the swing of a pendulum begins to slow and reverse. This season is controlled by our digestion, the element of Earth. Earth corresponds to the meridians of the Spleen and the Stomach.
This is a time when we start to contemplate slowing down, taking some time for self-reflection and being aware of how we need to begin to nourish ourselves in preparation for the next couple of seasons. Take some time to find your center and see if you can visualize your connection to mother earth. Whenever you get lost in your head, take a moment to come home. I love this saying my mom has: “ She has to call herself back”.
Just around the corner, the Autumn season will connect us to our Lungs. The Spleen, Stomach and Lungs are vital to our immune system, so it is super important to give the Spleen an energy boost right now to start prepping yourself for the upcoming cold and flu seasons in Fall and Winter.
This season is a time to take care of yourself first so that you can nurture others. A great way to do this is by spending some time with animals and plants in nature, strengthening your spiritual and energetic needs and regenerating your Qi (life force). When the Spleen's energetic system is weakened, the entire body can suffer from digestive ailments like IBS, constipation, diarrhea, Crohn’s, ulcerative colitis, diverticulitis, celiac disease, GERD, Candida, and food allergies.
Here are a few tips you can use to help get your Spleen/Stomach meridians working better for you.
Late Summer Diet
Avoid damp forming foods like:
Dairy
Ice cream
Wheat & gluten
Cold drinks and water
Refined flour, bread, pastry, pasta
Cold raw foods (like salads)
Bananas
Mangoes
Peanuts and peanut butter
Refined sugar
Over time, a poor diet along with irregular eating habits like eating late at night will harm your body, especially during the cooler months. Working on improving your eating habits can help your digestive system function more optimally. In Late Summer, start to move to warmer foods, room temperature water, and eating foods that have taken the whole season to grow rather than growing in just a few weeks.
Eat more of these foods:
Basil
Parsley
Fennel
Cloves
Dill
Garlic
Zucchini
Ginger
Shrimp
Raspberries
Pistachios
Root vegetables
Chicken
Yellow and orange squash
Eggs
Meditation/Breathing
In Chinese Medicine, overthinking and over worrying can injure the Spleen and Stomach meridians. So, to reduce overthinking, consider meditation as a fantastic tool. Implement at least 15 minutes per day in the morning. This will help set your entire day up for success, starting you off on the “right foot”
If you don’t know how to meditate or are unsure how to, try this simple breathing technique for 1-3 minutes whenever your brain wants to take over.
Nadi Shoshana Breathing – Alternate Nostril Breathing
Sit in a comfortable position. You may want to place a pillow or bolster on your lap to support your elbow. Make a peace sign with your fingers on your right hand, then fold those two fingers down. You will use the other 2 fingers and your thumb for this breathing exercise.
Gently close your right nostril with your thumb.
Inhale through your left nostril, then close the left nostril with your last two fingers.
Release the right nostril, and exhale only through your right nostril.
Keep the right nostril open, inhale, then close it with your thumb.
Open the left nostril and exhale slowly.
This is one cycle. Repeat for at least 1-3 minutes. Focus on slowing down your exhale, drawing it out for as long as feels good and comfortable.
When you are done you can release your hands and go back to normal breathing. Notice how you feel.
Acupressure Points
Here are some acupoints on your foot that you can massage to help stimulate the proper functioning of the digestive system. The Spleen Meridian travels up the inside of your foot, along the side of your big toe and inner arch. Rub these Acu-Points anytime during the day when you need a little boost of energy or rest from stress. Refer to SP 1 to 5 in this image:
Also, remember that “Seasonal Acupuncture tune-ups” can help keep you healthy quickly. Acupuncture treatments can help to regulate your immune response. At the very onset of certain flu symptoms, acupuncture may even eradicate the progression of the illness — call the office for an appointment – 250-492-3181
“Late Summer” Ratatouille
Serves: 2
Ingredients:
2 eggplants
1 cup of cherry tomatoes
2-3 larger tomatoes
1 fennel bulb
1 yellow bell pepper
2 small zucchinis
2 garlic cloves crushed
2 tbsp olive oil or 2 tbsp garlic olive oil to combine the two for FODMAP people
1 small red onion or handful of chopped chives for FODMAP people
Salt and pepper freshly grounded to taste
½ to 1 tsp chilli flakes as spicy as you may like
A handful of fresh basil and parsley and parsley chopped for garnish
Preparation:
Chop the onion, garlic, and the bell pepper
Heat a large frying pan with the olive oil on medium heat and add the onion, garlic, and bell pepper to the pan.
Sauté for approx. 1-2 minutes, until the mixture is softened.
Chop the fennel into approximately small pieces about ½”.
Add the fennel to the sauté and cook for another minute until it starts to smell amazing.
Cut the zucchinis and eggplants into 2-3 cm thick slices and chop the cherry tomatoes in half then add them into the pan.
Cut the larger tomatoes into 1” pieces.
Add the tomatoes into the pan and cook with the rest of the ingredients for about 10 minutes on medium-low heat, with a lid on.
When the sauce begins to thicken, add the small zucchinis cut in slices.
Chop the chilli peppers and transfer them into the pan. Cook for another 5 minutes, on medium heat.
Serve garnished with fresh basil and parsley.
May be eaten as a stand-alone, or served over rice, or with homemade bread.
