Is it winter already?

‘ While in the modern American calendar we think of Winter Solstice as the start of Winter, in Asia the seasons are calculated by the balance of Yin and Yang in the natural environment as evidenced by the relative balance of day and night.

Since Winter Solstice is the darkest time of year, it is the apex of Yin, and hence mid-winter. Therefore, the early part of November is the beginning of Winter, the time of year moving into the darkest and most Yin. ( You can read more about it on my teacher Dr. Henry McCann’ s blog post.)’

While we don’t get snow or winter storms in California, we can all feel the cold mornings and shortening day light. In Chinese Medicine, the winter is associated with water element and the organs are kidneys and urinary bladder. The unbalanced water element’s emotion is excessive fear. The wisdom of water is to be able to go inwards and act from deep knowingness, and willpower. Now is a great time to slow down, meditate, and practice qi gong. Kidney channel starts on the bottom of the foot, it is important to wear cozy socks to keep your foot warm. You can also put a heating pad on your back where the kidneys are.

The color of water is black, you can introduce your diet black sesame, black beans, black lentils, walnuts, and warming foods such as beef, lamb, stews, broths, soups, miso and spices ; cloves, fenugreek, fennel, anise star, black pepper, ginger, cinnamon.

I also would like to share my friend Lilianna Kane who is a talented dancer and a professional chef, her receipt

Fried Rice with Cremini Mushrooms

(Serves 10-15)

1 lb crimini mushrooms, whole, or halved (I like chunky)
1 tablespoon coriander seeds
½ cup of water
1/3 cup of tamari/soy sauce/liquid aminos
1 cup of bok choy, sliced into ribbons

3-4 tablespoons sesame oil
1 large white onion, sliced
2 big garlic cloves, minced
½ inch hunk of ginger, slided into little sticks
1 tablespoon butter
3 cups cooked rice (can be day-old rice, or fresh)
3 kaffir lime leaves, crushed

Add mushrooms, coriander seeds, water and tamari to a pot. Simmer until mushrooms release a lot of liquid. It might almost look like you are making a soup. 

Sautée onions and ginger in sesame oil in a cast iron pan or some other nice, large pan. When soft and fragrant, use a wood spoon to clear a spot in the center. Add a bit more oil and add the garlic. When garlic starts to brown and release a lot of fragrance, mix it all in with the onions and garlic, and add butter. Then add the rice and stir around. Add Kaffir lime leaves and stir more until its all incorporated. Add several spoonfuls of the liquid from the cooking mushrooms into the rice mixture. Turn heat to low, or off. Add the bok choy to the mushrooms, like a layer over the top. Put a lid on for a couple of minutes, so the bok choy steams with the mushroom-y liquid. If there is still a lot of liquid left, save it for a future soup. Then add the mushrooms and bok choy to the rice. If you want it more moist, add in some more of the liquid. Or just eat it as is.