What to do when your wood is too wet
Have you ever tried to get a wet, damp piece of wood going in your fireplace? It’s really hard, isn’t it? And if you do get it lit, it’s often a smoldering, smoky mess that doesn’t give you that satisfying heat that warms your bones and dries out the house.
In the Chinese Medicine view of life’s cyclical nature, we’re now transitioning from the Water element of winter into the Wood element of spring. That means that the weather should gradually be moving from the cold, damp, and rainy, into the warmer, drier, and windier. It’s the time when the increasing warmth and sunshine encourage everything to grow.
The humidity is at 90%, the rain is persistent, the temperatures are not much higher than they were a month or two ago. The air is soggy, the ground is soggy, and our bodies are soggy. And this is not the optimal weather for growth and it’s not the optimal weather to help our bodies and spirits feel lighter as summer approaches.
If you're feeling any of the following, it could mean that your wood is too wet!
- weight gain or digestive sluggishness
- heavy feeling of the limbs
- difficulty getting out of bed
- fatigue and difficulty feeling energized
- depression or malaise
- foggy-headedness and poor concentration
- lingering sinus congestion or post-nasal drip
- Generally favor light soups and sautés over heavier dishes.
- Add warming spices to your food, such as ginger, cardamom, cinnamon, and fennel seed. Fresh green herbs are also a great idea in the spring.
- Avoid a lot of heavy, rich foods, such as dairy and fatty meats, and eliminate refined sugar and carbohydrates, including bread and cereal.
- Eat lots of green leafy veggies, especially the more peppery varieties, such as watercress, mustard greens, and arugula.
WARMING CARROT SOUP RECIPE
This recipe is especially good right now to help the warmth of Yang rise with the springtime. The carrots are a root (Yin) but orange (Yang) and therefore assist with the transformation from Water to Wood. The spices help lighten the recipe and transform dampness, and the green of the fresh tarragon carries the necessary "signature" to encourage the Wood of spring, as do the nourishing fats from the green avocado and cooking oils! Enjoy!
- 2 pounds of carrot sliced into 1/2 inch pieces
- 1 shallot bulb, peeled and minced
- 1 Tbsp grape seed oil
- 1 1/2 inches of fresh ginger, peeled and minced
- 1/2 teaspoon of fresh cardamom ground
- 1/2 teaspoon of fennel seed ground in a mortar and pestle (option: toast until golden over low heat in a dry skillet before grinding)
- 4 c of chicken stock (or preferably bone broth made from chicken)
- Salt and pepper to taste
- 1 tsp Bragg apple cider vinegar
- 2 Tbsp of fresh minced tarragon and sprigs for garnish
- avocado slices and extra virgin olive oil for garnish.
Sauté sliced carrots and shallots in olive oil over medium heat, stirring constantly for 10 minutes. Add ginger, cardamom and fennel seed and stir for a few more minutes. Add stock, salt, and pepper, and bring to a boil for about 20 minutes or until carrots are tender. Remove from heat. You may immediately purée with an immersion blender or let cool until you are able to transfer contents to a food processor and blend. Once puréed, stir in minced tarragon and apple cider vinegar. Serve in bowls and garnish with a sprig of tarragon, a couple of thin slices of avocado, and a drizzle of olive oil.
