Cooking and Eating With The Seasons

The following are general dietary guidelines for the four seasons. Apply these guidelines to your condition, climate, and environment.

Spring:   Traditionally, spring brings us fresh green plants that nourish and cleanse our bodies from the heavier winter, warming foods. In the spring we begin to eat lighter dishes with less seasoning and salt. The predominant cooking styles are steaming, boiling, pressed salads and quick sautéing. Fermented foods especially nourish us at this time of year. Include barley and wheat among the variety of grains for your springtime meals.

Summer:   In the heat of the summer, local farmers share their vibrant colorful summer vegetables and fruits to enjoy. We usually want to avoid heavier, longer cooking styles, as we choose instead lighter, quick cooking methods such as boiling, pressed and raw salads, and sautéing. Fresh corn is at its height of nourishment and flavor to be enjoyed often. Some desserts and beverages may be briefly chilled in the refrigerator, but it is not recommended to serve them icy cold. This is the season for light grains such as bulgur and rice salads, bean pate such as hummus, and kanten (macro jello).

Autumn:   As the weather becomes chilly, adding a bit more salt and oil begins to strengthen blood and create warmth. Stews prepared with sweet vegetables such as squash, onions, and other root vegetables deeply nourish us in the autumn. Millet and rice are harvested in this season, yet are to be eaten year round. Nishime-style vegetables, longer sauté, pressure-cooking, stir-fried vegetables, dried tofu dishes, warmer soups and beverages are appropriate for the autumn season.

Winter:   In order to enrich our blood and strengthen our bodies, winter cooking needs to include warming foods. Longer cooking and more, yet still moderate amounts of salt and oil. Fried vegetables, grains, bean dishes, tempura dishes as well as occasional baked beans and stews increase body heat. Be sure to include lighter dishes such as fresh greens, winter salads, marinated vegetables, and other colorful vegetables to add balance and variety. Azuki beans, buckwheat, soba noodles, ginger and mochi are especially beneficial and delicious this time of year. Some choose to add more fish dishes as well. Fruits are generally dried, cooked, and eaten in moderation in the winter.

This information was taken from an article written by Lino Stanchich, Sr. Macrobiotic Counselor and Educator with over 30 years of experience.