“In ancient times, a healthy respect for the cycles of the seasons and the sincere intent to harmonize with them was considered a passport to personal freedom.
“They were in agreement that the closer one gets to understanding the principles of balance, the closer one gets to developing vitality and with it, the ability to draw upon unlimited reserves of energy.”

I find these quote’s very important and significant to how we PROTECT and TREAT our body of the season, how do we maintain our body in BALANCE to the SEASON?!

We are currently in autumn-winter, our body requires resting ideally 8 hrs/ night. We slow down, rest, hibernate, inward, calm; these are the characteristics for winter months. At this time it’s good to reduce cold drinks to minimum and change to warmer liquid such a tea, as our body is slowing down, so is our digestive system, therefore by drinking warmer liquid it will further move and warm the digestive system. In winter we build our YIN/ BLOOD, nourishment and its storage, we gather our reserves of energy. This is our resources for summer QI/ENERGY/YANG, the time when we are more up and outward with our body.

ACUPUNCTURE for IMMUNITY if acute or chronic condition, the treatment aims to recover the body, treat the underlying condition, treat the presenting symptom, strengthen the immune system. When the condition is acute, for quicker recovery its best to have the treatments closer together. For chronic once/ week, till the symptom is stable. Acupuncture for maintenance, to receive treatment once a month, to keep your body in balance, with strength and harmonious.



RECOMMENDED TEA, for the winter period.

Red date, gan mai, liquorice, cinnamon, ginger, cloves, nutmeg.

STYLE OF COOKING, for the winter period.

Slow cooking, all foods cooked and warm, soups, broths, stews and thorough chewing.


Cold, uncooked raw salads, fruits, raw vegetables, tomato, excess sweets, beer, ice cream, seaweed, dairy, seeds, spinach, tofu, brown rice, vitC, sprouts, chocolate.

  • These foods are cold in nature and some slower to digest, we want the food to be warm and easy to digest, breaking it down to nutrients in our system, for blood production.


Warm flavours, white rice, congee, oats, roasted barley, spelt, pumpkin, sweet potato, celeriac, squash, carrot, corn, parsnip, chickpeas, black beans, peas, walnuts, stewed fruit, chicken, beef, lamb, liver, kidney, tuna, anchovy, onion, leek, garlic, turnip, pepper, ginger, cinnamon, nutmeg, fennel, molasses, dates.


Keep a warm scarf around your neck, to avoid any cold drafts or wind entering your back neck area. This is very important in Chinese medicine as there is Lung entry points sitting at the neck back area, so by protecting this and keeping it warm, you won’t have cold wind entering the Lung passage, leading into Cold/Flu.

Ginger foot bath, grate ginger and have it simmer for 20minutes on the stove, add to foot bath with added cooler water to comfortable temperature. The water level has to be above ankles. On the inside of the ankles, there is a kidney point, the ginger will further warm and stimulate the point to the kidney, an important immunity point and organ.

Cold/Flu – Cough Special, Slice ginger and boil in water for 10 minutes. Add brown sugar and boil for a further 5 minutes. If desired add lemon for further flavour.

During a Cold/ Flu it’s important to eat foods that are easy to digest, so your system can focus in clearing the cold and building up your immune system. Best to eliminate greasy, hot, mucilaginous foods as well as meat, fish, grains. They are too difficult to digest, therefore better if the demands placed on the digestive system is restricted. Advised to follow a style of cooking as mentioned above.

Be kind and gentle to your Body and listen to what it needs