WELCOME SPRING
Moving from Winter into Spring
Using the Wisdom of Traditional Chinese Medicine
February-March 2005
by Sharon Crowell, R.N., M.Ac., L.Ac. 
Herndon, VA
(703) 623-8340

Traditional Chinese Medicine is closely tied to the cycles of nature. Each season has an affiliation with specific physical organs and structures, and corresponds to different emotions and behavior patterns as well. Here are some helpful hints to guide you as we move from the quiet, contemplative time of winter into the action-packed season of spring.
Happy New Year!

In the Chinese calendar, spring begins on February 4, within days of the Chinese New Year. This is no accident – spring is recognized as the time of new beginnings and so it is completely appropriate that the New Year and the season of spring be celebrated together. While we in the West typically make our New Year resolutions in January, the first week of February is a far better time to set goals and make plans for the year ahead. Spend some time this month thinking about where you want to go in your life and how you can best get there. Set a few SMART goals for yourself – Specific, Measurable, Achievable, Realistic, with a Target date.

Use the Power of Feng Shui!

Feng Shui is the ancient art of placing objects in the home or office in a way that improves the energy, or qi, of the environment. Like Traditional Chinese Medicine, the origins of Feng Shui lie in the cycle of nature, or what is also referred to as Five Element Theory. Since spring corresponds to the element of Wood, this is a great time to think about how you use plants, either real or artificial in your home.

While real plants are generally preferable to artificial ones, they must be kept in excellent health. A plant with dry, dead leaves or wilted flowers can actually drain and deaden the energy in your home or office. Be honest with yourself – if you don’t have the time or inclination to care for live houseplants properly, buy some artificial ones. Michaels carries a nice assortment at very reasonable prices.

As you enter a room through a doorway, the best place to locate your plant is midway along the left hand wall. If you are sitting at your desk, the far left hand corner would work well. It is also a good idea to have a small plant on the back of the toilet, or hanging from your bathroom ceiling over the toilet. This helps prevent too much energy from being drained and/or flushed away as the bathroom is being used. (And don’t forget the very important feng shui rule of keeping that toilet lid closed when it is not in use!)

Start Stretching!

While most of us are less active during the winter months of December and January, the longer days and warmer temperatures of early spring encourage us to be more active. Whether you are starting or intensifying your physical activity, it is especially important to spend time warming up your muscles and tendons. The ancient Chinese viewed the springtime as being a particularly important time for the tendons and ligaments of the body. We can honor this wisdom by working on our own or with a trainer to establish a simple stretching program, and taking time to warm up and cool down before and after exercising. Stretching, by Bob Anderson, is a classic guide to stretches suited for different types of physical activity and fitness levels. It offers detailed explanations and pictures and is very easy to use.

Eat Your Spring Greens!

It’s always best for your body to eat locally grown foods that are in season. For us, this means the early greens that we can buy at some grocery stores as well as at local farm markets. Mustard Greens, Kale, Collard Greens, Swiss Chard, spring onions, and early lettuces are excellent choices to help the body make a healthy transition from winter to spring. A lemon dressing will add an interesting dimension to the taste of these vitamin-packed greens, and offers the astringing properties that are important for good Liver functioning during this time of year.

Here is a quick and easy (not to mention great tasting) recipe for spring. It comes from one my favorite cookbooks, The Voluptuous Vegan by Myra Kornfeld:

Sauteed Swiss Chard with Olives
4 garlic cloves
¾ tsp sea salt
3 TBS fresh lemon juice
4 TBS extra-virgin olive oil
2½ - 3 pounds Swiss Chard
½ cup chopped olives

Mash the garlic and salt into a paste, using a mortar and pestle or the back of a heavy spoon to mash the garlic. Whisk in the lemon juice, and then drizzle and whisk in the oil.

Using a sharp knife, cut the swiss chard leaves off of the stems. Cut the leaves into large bite-sized pieces and place in a large bowl of cold water. Swish to loosen any dirt, then lift the chard out of the bowl, leaving the dirt and grit behind.

Place the chard in a large pot of skillet, and cook in the water clinging to the leaves over medium heat, for about 3-4 minutes, or until the chard is wilted and bright green. Stir frequently or toss with tongs to make sure the leaves cook evenly.

Toss in the garlic mixture and chopped olives. Stir well to combine, and serve immediately.
 

- Top -