As the earth cycles round the sun, the seasons change, and with it our energy.  We move from abundant and inspiring growth in spring - unfurling into life; into the expansive, reified light of summer; enriching and ripening into the sweet harvest at late summer, into the cool, contracted, emotional season of autumn, then follows the deep, conserved and dormant time of winter.

It is helpful and natural to live in relation to these changes in the energy in the environment, as it also influences our body.  We can harmonise our energy with walking or Qigong outdoors, and change our diet to support ourselves through these energetic shifts.  For example; so we don't eat food that's too cool in winter, or by choosing lighter fresher foods in spring, etc.  This is quite a big subject and there are links at the end to people who teach dietary practices, both as medicine for illness, and to support general health.

The plants that grow in season are medicine to help us tune into the rhythms of nature.  We can add little bits of wild seasonal foods, for example wild garlic in April, or drink the new shoots of nettle and dandelion as a tea in March.  I eat a simple rice congee for breakfast with ginger and black tahini in winter. The bland, subtle flavour of the rice is very digestible for the body, whilst the black sesame paste acts to support the kidneys, associated with the winter season, and the ginger is warming.  Salads are best eaten in the summer or add cooked grains and vegetables in the cooler months; elderflower tea with lemon is a beautiful cooling drink in June.  This February I learnt hazelnut catkins are edible, and full of pollen once they've opened up a bit.  They were so different to the food we are used to eating, wild and natural. A beautiful and interesting addition to a seasonal diet.  A note to exercise restraint; a little bit, with gratitude and respect is welcome, as we tune into the energies of nature and offer our co-creative and reciprocal relationship.