SPRING DIET & EATING INFORMATION PACKAGE

By

Debra Hearn

The oriental element is  “wood”

THIS EATING PLAN HAS BEEN DESIGNED TO PROMOTE A HEALTHIER STATE OF THE LIVER AND ITS FUNCTIONS.  THE NUTRIENTS LISTED BELOW ARE ALL BENEFICIAL FOR THE JOB OF IMPROVING LIVER & GALL BLADDER FUNCTION.

Spring is a beautiful time of the year.  A time OF RENEWAL AND GROWTH.  ACCORDING TO TRADITIONAL CHINESE PHILOSOPHIES SPRING IS ASSOCIATED WITH THE ENERGY OF THE LIVER & GALL BLADDER.  THE LIVER IS KNOWN AS THE GOVERNOR OF THE BODY AND CONTROLS THE CHEMISTRY DISTRIBUTION NECESSARY FOR HEALTH.

“The liver is ruler over the spring.  It is the root of life’s ultimate action: its condition is revealed in the fingernails and toenails as well as in the muscles.”

The liver is the body’s largest organ.  While life itself depends on our lungs, heart and circulation to bring oxygen, warmth and nutrients to all cells in the body, the liver provides essential support to these processes, with more than 100 known functions. The liver is the body’s master laboratory.  It stores and distributes nourishment for the entire body, assists in the defence system and activates hormone interchanges.

The Gall Bladder stores and secretes bile for digestion, especially for the breakdown of fats. It harmonizes and balances the stomach and colon.  A backup of Gall Bladder energy may manifest itself in physical and mental tension e.g. Headaches.

CORRECT LIVER & GALL BLADDER FUNCTIONS ARE NECESSARY FOR MUSCLE VIABILITY & STRENGTH,

A CALM BODY & MIND.

HOW WE HELP SUPPORT THESE ORGANS:

RELAXED MEALTIME’S

EAT ONLY WHEN HUNGRY

CHEW WELL

MODERATE EATING

BALANCED FOOD COMBINATIONS – PARTICULARLY GRAINS & FATS

STRETCH & RELAXATION EXERCISE ( LIVER SUPPORTS THE MUSCLES) YOGA

MERIDIAN STIMULATION

BEGIN NEW PROJECTS

SPRING IS THE RENEWAL AND GROWTH TIME WHEN A MORE YANG STATE BEGINS AS THE DAYS START TO LENGTHEN.  THE REFLEXIONS OF WINTER AND AUTUMN PASSES TO A MORE OUTWARD STATE AND SURFACES TO SPARK A NEW ENERGY TO ACT UPON THE IDEAS THAT WE HAVE MEDITATED ON DURING THE QUIET MONTHS.

THE EMOTION OF THE ORGAN IN AN UNBALANCED OR NEGATIVE STATE IS ANGER

THE POSITIVE EMOTION OF THE LIVER IS HARMONY

TO RELEASE THIS NEGATIVE EMOTION WE NEED TO SHOUT

ANGER THERAPY IS VERY USEFUL AT THIS TIME OF YEAR.  DIG A HOLE IN YOUR BACK YARD AND SHOUT INTO IT (ABOUT NOTHING OR SOMETHING IN PARTICULAR IF YOU WISH) OR IF YOU HAVE A PUNCHING BAG SHOUT WHILST PUNCHING IT.

THE ACTION UNDER DURESS IS CONTROL & GRIPPING  this is to say when the liver is in disharmony we first start to express a more controlling outward expression of emotion, leading to a state of anger.

THE FLAVOUR OF THE SEASON IS  SOUR

TO BALANCE WE NEED TO EAT COMBINATIONS OF

SOUR   –           LIVER   –           astringent, contracting

SWEET-           STOMACH        –           expanding, relaxing

SALTY  –           KIDNEY            –           densifying, concentrating

 

AN EXCESS OF SOUR IN THE DIET DISTURBS THE ENERGY OF THE LUNG (METAL ELEMENT)

In the exaggerated LIVER pattern, the KIDNEY & HEART become hyperactive, and the SPLEEN and LUNG become hypersensitive and erratic. In the HARMONIC LIVER pattern, the KIDNEY & HEART maintain stability while the SPLEEN & LUNG provide the tension necessary for movement and adaptation.

WOOD

FACULTIES                                           ORGANS-TISSUES- FLUID

MENTAL                                   FUNCTIONS                                          BIOLOGICAL

CLARITY FILLING LIVER & GALL BLADDER
JUDGEMENT AROUSAL EYES & EYEBROWS
FORESIGHT EXPANSION TENDONS & NERVES
DECISION ACCELERATION NAILS, BILE, TEARS

THE POWER OF WOOD COMES FROM THE CAPACITY TO RAPIDLY EXPAND AND BUILD UP PRESSURE.  WOOD TYPE’S NEED TO MODULATE THEIR INTENSITY AND STAY FLEXIBLE, TO BE ABLE TO RETREAT AND YIELD AS WELL AS SURGE FORWARD AND BE UNDAUNTED.

NUTRIENT FOOD REASON  USED
CHOLINE BRAINS, GRISTED WHEAT ,GREEN BEANS, CORN, PEAS, CABBAGE, CARROTS, TURNIPS, POTATOES, DATES, BEEF LIVER, STEAK, FISH, EGG YOLKS, PECAN, ALMONDS, SUNFLOWER SEEDS, SPROUTED SEEDS, SESAME & TAHINI, SOY BEANS, OATS, WHEAT, MILLET, BROWN RICE, WHEAT GERM PREVENTS FATS FROM ACCUMULATING IN THE LIVER AND FACILITATES THE MOVEMENT OF FAT INTO THE CELLS.  CHOLINE COMBINES WITH FATTY ACIDS AND PHOSPHORIC ACID WITHIN THE LIVER TO FORM LECITHIN.  ESSENTIAL FOR THE HEALTH OF LIVER & KIDNEYS
COPPER WHOLE GRAINS, RAISINS, BLACK CURRANTS, APPLES APRICOT, PEARS, BANANAS, BERRIES, LEMONS, TOMATOES, PEACHES, OLIVES, SPINACH, BEETROOT, BROCCOLI CABBAGE, LIVER, SEAFOOD, ALMONDS, SOY BEANS, SESAME SEED, WALNUT, MUSHROOMS, AGAR-AGAR (IRISH MOSS) HELPS STRENGTHEN BLOOD CELLS AND FACILITATES IRON ABSORPTION.  ESSENTIAL FOR STABILITY OF BILE SALTS
Fats AVOCADO,  LINSEED,  OLIVE & OLIVE OIL, FISH & FISH OILS, NUTS & THEIR OILS, BUTTER, VEGETABLE OILS, COCONUT, CREAM,  EGG YOLK, CHEESE, SEEDS PROVIDES ENERGY, PROTECTS KIDNEYS, LIVER & HEART.  CARRIES VITAMINS A, D E & K HELPS VITAMIN D ABSORPTION.

 

 

 

 

 

 

 

 
IRON BLACK CURRANT, LOGANBERRY, STRAWBERRY, BLACK BERRY, BANANA, AVOCADO, PINEAPPLE, PLUMS, TOMATO, CHERRY, FENNEL, DANDELION PARSLEY, KELP,  DULSE, DATES FIGS, BEETROOT GREENS, BEETROOT,

RAW SPINACH, MUSHROOM, PUMPKIN, PISTACHIO, ALMONDS, CASHEWS, WALNUTS, MACADAMIA, COCONUT, BARLEY

 PROMOTES PROTEIN METABOLISM AND STRENGTHENS TISSUES
MANGANESE

 

 PINEAPPLE,  AVOCADO,  SHELLFISH, SNAILS, CHESTNUTS, WALNUTS, ACORN, DANDELION, WATERCRESS, PARSLEY, CELERY, BLACKEYED PEAS, OLIVES, CARDAMOM, MARJORAM, MINT, LIMA BEANS, GREEN VEGIES, GINGER, CORN, CABBAGE, BUTTER, RAW EGG YOLK AIDS THE UTILISATION OF CHOLINE, ACTIVATES ENZYMES AND IS A CATALYST FOR FATTY ACIDS.
PROTEIN BEEF, FISH, CHICKEN, TURKEY, DUCK, SHELLFISH, LAMB, VEAL, NUTS, COTTAGE CHEESE, MISO, CORN, YOGHURT, BARLEY SOURCE OF HEAT & ENERGY, A BUILDING MATERIAL THAT REGULATES ACID & ALKALINE STATES OF ALL TISSUES.
VITAMIN A

 

 LIVER, RED SALMON, COD LIVER OIL, ARTICHOKE, DANDELION GREENS, CARROTS, RED PEPPERS, GREEN PEPPERS, KALE, COLLARD, SWEET POTATO, SPINACH, BROCCOLI, PUMPKIN, ASPARAGUS, TOMATO, MANGO, APRICOT, PAPAYA, BLACK CURRANT, RASPBERRY, CURRANT, BLUEBERRY, RHUBARB, OLIVES, AVOCADO, PINEAPPLE, PUMPKIN SEED, SUNFLOWER SEED, BUTTER, CREAM, CHEESE, ALFALFA, CAYENNE, KELP, RED CLOVER WATERCRESS PROTECTS & AIDS STRENGTH OF ALL SOFT TISSUES AND ORGAN LININGS, e.g.  KIDNEYS, LIVER, BLADDER
VITAMIN B-12 YOGHURT, CHEESE, EGGS, FRESH FISH, LIVER, OYSTERS, KELP WORKS WITH THE INTRINSIC FACTOR TO STRENGTHEN THE WHOLE BODY.  HELPS PROMOTE LIVER FUNCTIONS.
VITAMIN D SUNSHINE, FISH, HALIBUT, HERRING, SARDINES, TUNA, SALMON, COD LIVER OIL, FISH LIVER OILS, CREAM, BUTTER, EGGS, SPROUTED SEEDS, ALFALFA REGULATES MINERAL METABOLISM AND HELPS COMBAT INFECTION.  STORED IN THE LIVER.
VITAMIN E SPINACH, PEAS, ASPARAGUS, KALE, BRUSSELS SPROUTS, CARROTS, CELERY, LETTUCE, CORN, BEANS, POTATOES, BROWN RICE, OATS, ALFALFA SPROUTS, PUMPKIN SEEDS, EVENING PRIMROSE SEEDS, SUNFLOWER SEEDS, SESAME SEEDS, TAHINI, ALMONDS, EGGS, HONEY, WALNUTS, SALMON, CRAYFISH, ALFALFA, DANDELION, KELP RASPBERRY, ROSEHIP, PARSLEY, NETTLES PROTECTS CELLS FROM OXIDATION DAMAGE AND PREVENTS LOSS OF ADULT VITALITY AND COURAGE.  STORED IN THE LIVER.

 

Dos & don’ts of spring eating

  • Don’t combine fruits, grains and sugars together
  • Meats should be eaten on their own with a non-starchy

raw or cooked vegetable

  • No cooked or dried fruit
  • Don’t eat meats after 6pm
  • Do not eat carbohydrates within 3 hours of eating proteins
  • One serve of bread a week only
  • One serve of grain (rice etc) daily
  • Two serve of fish minimum per week
  • One serve (minimum) of protein per day
  • Eat six small meals a day
  • Eat seaweed daily
  • Drink 3 Litres of Purified water daily

***        NO LOLLIES, COOL DRINKS, PROCESSED FOODS, ARTIFICIAL SWEETENERS, FOOD COLOURINGS, PRESERVATIVES, MARGARINE,         DON’T COOK IN ALUMINIUM PANS OR MICROWAVE OVENS.

 

RECIPES

 

Rice Salad

1-Cup Cooked Brown Rice

Finely Chopped Radish

Thinly Cooked Green Beans

Chopped Chives

Vegetable Salt

Ground Pepper

(Toss all Ingredients Tog)

 

Bean Salad

1 Cup Red Beans

1 Cup White Beans

1 Clove Garlic

1 tablespoon Worcestershire Sauce

Cook red and white beans.

Sauté Garlic in Butter.

Add Worcestershire sauce.

Spread over Beans. Serve in a Lettuce Leaf.

 

Mushroom & Celery Salad

250 g fresh M/rooms. (Sliced)

3 Stalks Celery, Slices

3 Shallots. Chopped

1 Cucumber, peeled & chopped

1 Green Apple, cored & chopped

½ Cup Cashews

Dressing

¼ Cup Mayonnaise

¼ Cup sour cream or yogurt

1 clove garlic, crushed

1 teaspoon lemon juice

¼ teaspoon cayenne pepper

Dash Tabasco Sauce

Salt & Pepper to taste

Mix all ingredients for salad in bowl. Blend together all ingredients for dressing & pour over salad. Mix to combine. Cover & refrigerate till required.

Lamb Forequarter Chops.

Brown chops in oil, dip in cornflour and place in shallow Casserole dish. Slice tomatoes, onions, and place on top of chops. Blend tog vegetable salt, ground peppercorns, 2 Tbsp Worcestershire sauce, 2 Tbsp cream, 2 Tbsp Yogurt and pour over chops. Bake in oven for 20 mins.

Ginger Scallops

Marinade Scallops for 1 Hour in

1 tablespoon Soy Sauce

Fresh Ginger, Oil, Honey, and Lemon Juice. Drain and fry lightly in a little of the marinade mixture. Roll in sesame seeds that have been roasted in butter until golden.

 

Stuffed Chicken Breasts

Flatten out Chicken Breasts. Fill with a spoonful of the following stuffing mix.

¼ cup fresh, chopped pineapple

2 Tablespoon Coconut

1 tsp ground cardamom seeds

Roll and hold with wooden skewer. Bake in slow oven for 20mins, Basting with butter as needed.

Avocado Dip

1 ripe Avocado

Freshly chopped Garlic

Juice of ½ Lemon

1 Tablespoon Worcestershire Sauce

1 Pkt soft cream cheese

¼ cup whipping cream

Blend all ingredients together.

Mushroom & Seafood Toss.

3 Tablespoon olive oil

1 Onion, sliced

1 Tsp chopped chilli

½ tsp grated ginger

2 Fish Fillets,skinned & cut

125 g scallops, sliced

125 g royal red prawns

2 stalks celery, sliced

125 g fresh button m/rooms

½ bunch spinach, sliced

230 g bean sprouts

6 shallots, sliced

2 Tablespoon soy sauce

1 Tablespoon dry sherry

1 Tablespoon oyster sauce.

Heat oil in pan or wok. Stir – fry onion, chilli, ginger until onion is tender. Add Seafood. Stir fry for 2 mins. Remove from pan. Add celery & stir fry for 30 seconds. Stir in all remaining vegetables. Stir-fry until spinach begins to wilt. Return Seafood & onion to pan with all remaining ingredients. Toss well to combine & reheat seafood. Serve with steamed rice or noodles.

 

Fruit Bars

1 Cup Figs

1 Cup Dates

1 Cup Raisins

1 Cup chopped nuts

½ Cup grated orange rind

1 Cup coconut

Chop up fruit, add coconut, Nuts & orange rind. Press into baking tray. Chill in Refrigerator. Cut into pieces