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Flavors for the cold season

jpegSalty and bitter:
flavors for the cold season

These flavors cool the exterior of the body and bring the heat in deeper and lower, making it easier to tolerate cold.

Warm hearty soups, whole grains and roasted nuts are great for th

is season. Dried foods, small dark beans, seaweeds, and steamed wintergreens fortify the kidneys. Cook foods longer, at lower temperatures, and with less water.

Bitter foods: lettuce, watercress, endive, turnip, celery, asparagus, alfalfa, carrot top, rye, oats, quinoa and amaranth, citrus peels and pomegranate. Bitter herbs include chicory root – commonly used as a coffee substitute – burdock root, horsetail and chaparral.

Salty foods: miso, soy sauce, seaweeds, salt, millet, barley, and any food made with the addition of salt. Beware of using too much salt, however. Excessive intake weakens the kidneys and bladder.

*Reference: Pitchford, P. (1993). Healing With Whole Foods. Berkley: North Atlantic Books


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