Autumn Recipes
Autumn in China is dry and still; the beginning of the yin period of contraction and refinement. It is represented by metal in the Taoist Five Element theory.. Fruits and vegetables are harvested; the sap withdraws from the leaves of the trees so they fall to allow the qi or lifeforce to be stored in the roots through the winter. Autumn is a time for reflection and contemplation. Metal separates the pure from the impure and as such is associated with judgment, which if exercised correctly is positive, but if not kept in check can be harsh and cruel.
Traditionally, autumn is a time to consume more fat to protect the body against the rigours of winter. These autumn recipes feature a couple of deep fried dishes to satiate that need but they are balanced with moistening light dishes to counter the dryness of the season
A diet for autumn should include some pungent flavours as these nourish and tone the lung, which is the organ associated with metal, and stop it from getting out of control. Pungent foods for autumn are the same Fire foods recommended for summer including:
- Red and green chillies, fresh or dried.
- Sichuan peppercorns
- Fresh ginger, garlic, onions and spring onions
- Spices such as cinnamon, dried ginger, cumin and dried coriander and curry powders
- Red peppers
Moistening foods to counteract autumn’s dryness include:
- Beancurd (tofu)
- Eggs
- High water content vegetables such as aubergines, mushrooms and cucumbers
- Root vegetables such as pumpkin, sweet potato and parsnips
- Ripe pears, grapes, bananas and other seasonal soft fruits
And take plenty of Chinese porridge (see Late summer recipes) and drink soups whenever possible
If you have too much metal in your system you may suffer from dry skin or hair, constipation or coughs. You may also be quick to criticise and find it difficult to let things go. The metal stage of life is middle age when we tend to become stiffer and slower so it is particularly important to eat well to slow down the ageing process. In our later years we need to be more careful how much we eat so there is all the more reason to ensure that what we do prepare it is tasty and nutritious. The following recipes are both.