January’s thoughts: A good time to start a diet?

January.  When we think of January, we often think of the New Year with the ball dropping in Times Square and of New Year’s resolutions.  For many, those resolutions often include losing weight.  But is this really a good idea?  Here is something to think about. Following the cycle of the seasons, winter is NOT a time of dieting but a time where the body stores its fat for scarcity of food in the winter.  Thus our bodies naturally  slow down.  The lack of day light also helps us to “hibernate” more. So, given this natural evolution (done for survival), our attempts at trying to shed unwanted pounds is going to be met with a lot of resistance, thus often causing us give up in a couple of months out of frustration.   So instead of fighting the natural rhythms of our bodies by trying attempting a diet now, try this instead.  Give up the junk—alcohol, sweets, fried foods and instead replace them with earthy, rooty foods like turnips, burdock root, beets, carrots and parsnips.  Below is a basic recipe to play with which gives you the benefits of the earth.  Also, drink plenty of water.  In Traditional Chinese Medicine, the corresponding sign for winter is water and the corresponding element of the body are the kidneys (where our internal water flows). If you are looking for a great winter exercise, try yoga and above all eat whole and natural foods.  When springtime comes, your body will already have had a great head start and then it will be time to think about purifying and detoxifying your body and losing those extra pounds (which will come off MUCH easier).

Happy New Year.  Jayne

Asian Root Vegetables

(make any substitutions where you like and always try to use organic ingredients when possible)

  • 1 burdock root (peel this like you would a carrot)
  • 1 Jerusalem artichoke (thinly sliced)
  • 1 carrot peeled
  • 1 tablespoon brown or turbinado sugar
  • 2 tablespoons of olive or peanut oil
  • 2 tablespoons water
  • 2 tablespoons of soy sauce
  • handful of peanuts
  • dash of hot pepper flakes

In a cast iron or non-aluminum pan, heat the pan then add the oil.  Saute the burdock root in the oil for 2 minutes and then add the sugar, water, soy sauce and hot pepper flakes.  Cover and cook for another two minutes and then add the carrot.  Saute for another 2-3 minutes and then add the Jerusalem artichoke and the peanuts.  Saute for another minute or so and serve warm.

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