22/08/2025
Today feels like spring 😍 - a season of renewal, growth, and lightness. In Traditional Chinese Medicine (TCM), spring is connected to the Liver and Wood element, (and the colour green), symbolising movement, new beginnings and fresh energy.
So I got a bit carried away with our lunch today 😆 so thought I would do a post about TCM food therapy in the context of Spring.
This meal brings together seasonal balance:
Baked lamb chops: warming and nourishing, providing strength and grounding as the body adjusts to seasonal change. Lamb is a rich source of high-quality protein and essential minerals like zinc and iron, important for energy production and immune function.
Crisp lettuce, cucumber and tomato: cooling, refreshing foods that help gently clear and lighten. These are hydrating vegetables that provide fibre, antioxidants (like vitamin C and lycopene), and support digestive health.
Avocado with lemon – smooth and harmonising, supporting balance between richness and freshness. Avocado contains healthy fats for satiety and hormonal support, with lemon adding vitamin C to aid absorption of iron from the lamb.
Bone marrow butter: deeply strengthening and grounding. Bone marrow and butter both provide nutrient-dense fats and fat-soluble vitamins, supporting nourishment at a foundational level.
Mixed berries: naturally sweet and vibrant, symbolising the renewal of spring. Berries are naturally rich in antioxidants, vitamin C and fibre, helping to protect cells against oxidative stress.
In TCM food therapy, meals can be chosen (and/or adapted) with the seasons in mind, helping us feel more attuned to the natural cycles around us. Spring is a wonderful time to enjoy lighter meals with seasonal ingredients that provide steady nourishment.
Are you feeling the drive to adjust your meals as the seasons change?
