Winter nourishment.

The brightly colored fall leaves have dropped away, creating a safe, rich environment for nature to nurture the seeds of her next generation. The leaves decay and become both food and harbor, protecting the future plants from harsh weather so they may gestate and birth come spring. Mother Nature pulls in her energy and regenerates, taking care of herself so she can have the energy to care for all her new offspring in the following cycle.

It is natural for us to feel the same. We are as much a part of nature as any other being living on earth. Winter is a time to pull in, rest, regenerate, and build our life force so that we can have the energy to spring forward with the rest of the new growth.

Our energy descends deep within. Winter is the time to nourish the organs that house our life force energy, the kidneys, so that we have enough stored to support us to ride the wave of the next cycle.

Unfortunately, social customs have created quite a different scenario that does not lend itself to the natural flow at this time of year. It has become a very social and stressful time, which does not allow regeneration. However, when we do find time much needed rest, it is the perfect opportunity to prepare slow cooked foods such as stews, soups and grains cooked in a large amount of liquid for a long period of time; they nourish our body deep within. These cooking methods are ideal for optimizing our regeneration time. There are foods that are particularly suited for nourishing and building our kidney energy that also lend themselves to these cooking methods.

Traditionally, the ancient ones stored root vegetables for the winter that require longer cooking, which warm our bodies in the cold weather. Because we live near the east coast, the seaweeds from the Atlantic Ocean are ideal for nourishing our kidneys. Dried beans such as black beans, kidney beans, adzuki beans and mung beans are a great addition to our soups and stews for this deep nourishment. Following are two simple recipes that support us in the winter months. Take time to rest and enjoy.

Kidney Bean & Sweet Potato Stew

1 medium onion, chopped
4 medium cloves garlic, chopped
1 Tbsp fresh ginger, chopped
1 medium carrot, sliced thin
1 medium green bell pepper, cut into 1 inch squares
2 cups sweet potatoes, cut into 1 inch cubes
2 cups crimini mushrooms, stems removed and sliced medium thick
1/2 tsp cinnamon
1 tsp red chili powder
1 tsp paprika
1 TBS tomato paste
2 cups + 1 Tbsp vegetable broth
15 oz can kidney beans, drained or cooked dried beans salt and black
pepper to taste

Prepare first seven ingredients by chopping and slicing.
Heat one tablespoon of broth in a medium to large soup or braising
pot. Saute onion in broth over medium heat for four to five minutes,
stirring frequently, until translucent. Add garlic, ginger, carrot,
pepper, sweet potatoes, and mushrooms. Continue to saute for
another five minutes, stirring frequently.

Add spices and mix thoroughly. Mix tomato paste and broth together
and add. Cover and simmer on low for about thirty minutes stirring
occasionally. Add beans, salt, pepper, and continue to cook for
another five minutes on medium heat uncovered, or until vegetables
are tender. Serves four.

Encounter with the Sea Goddess Soup

The sea surrounds all of us. So I recommend this easy winter soup
for anyone who wants to build and balance his or her kidney energy
and adrenals. The seaweed is great medicine for the kidneys, and the
tofu and shrimp together balance the energy.

3 medium pieces each dried sea vegetables such as wakame and
kombu
1 cup dried shiitake mushrooms, (chop after soaked)
2 cups of warm water to soak seaweed and mushrooms, save for soup
1 medium onion cut in hall and sliced thin
4 medium cloves garlic, chopped
1 Tbsp minced fresh ginger
1 Tbsp chopped dulse seaweed
3 cups chicken or vegetable broth
6 oz firm tofu cut into 1/4 inch cubes
6 oz small shrimp
1 Tbsp rice vinegar
2 Tbsp mirin rice wine
2 Tbsp chopped cilantro
3 Tbsp soy sauce
2 Tbsp minced scallion salt and white pepper to taste

Rinse and soak sea vegetables in warm water. Save water.

Saute onion for five minutes stirring frequently over medium heat.
Add garlic and ginger and continue to saute for another minute.

Chop sea vegetables, chopped shiitake mushrooms and add to soup
along with soaking water and broth. Bring to a boil on high heat.
Reduce heat to medium and simmer for twenty minutes. Add tofu
and shrimp and simmer for another five to seven minutes. Add rest of
ingredients and serve. Serves four.

Mary Lane lives in Asheville. NC where she teaches seasonal cooking classes and provides private consultations. She supports people t( align with the wisdom of nature through their relationship with food drawing upon the ancient Taoist tradition of the Five Element System Contact her at [e-mail] or by calling 828-505-0996.