January can bring different energies for different people, depending on geography, your dosha type, work and home life, and a multitude of other factors. In working for one of the top public accounting firms in my early professional life, it meant a period of tax hell. Conversely, those who work at a surf club in the northeast probably find themselves bored. Either way, many of us are worn out after the hustle and bustle of the holiday season and desire nothing more than to hibernate. Others love to ski or find themselves restlessly yearning for Spring.
Whether you’re hitting the slopes or tax records, physiologically, your body is in restorative mode. Although it may still be dry where you live, January is a time of yin in Chinese medicine—a time to rebuild tissues by supporting the fluid balance in your body, nourishing your kidneys and the rest of your body through wholesome food, calming activities, and rest. Despite what you may be required to do professionally or otherwise, use the early months of the new calendar year for restoration and fortification so you can bloom brightly in Spring.
Starting fresh does not have to mean a strict cleanse (in fact, I don’t suggest cleanses) or starting out of the gate with some strange regimen that leaves you exhausted—that would belie the tenets of restoration and nourishment. Instead, think about a few things to remove (or drastically reduce) in your diet that don’t support you (sugar, processed fats, e.g.), and replacing those with things that DO nourish you. Ayurveda offers some advice to sustain you in the dark of winter:
Sour foods: Sauerkraut and other fermented foods like kimchi star in January’s menu (just be mindful if you have a candida or histamine issue). Pickled garlic is a way to reap its benefits without such a flavor sting, and pickling beets can take the earthy funkiness out of them. Citrus fruits can be notably sour and are replete with vitamin C; just know that grapefruit interacts with most medications.
Brown rice, quinoa, millet, or buckwheat: Now is a time to transition from heavier grains like wheat to lighter ones (if you eat grains).
Got milk? If you consume dairy but find yourself phlegmy, it might be a time to consider your grandmother’s advice and reduce dairy. Plant milks are options (though be aware that most oat milks contain added seed oils and all plant-based milks have sugar unless specially labeled “unsweetened”) as are plant-based yogurts. I personally don’t go for most plant-based cheeses and butters, however, as they tend to contain ample amounts of seed oils – read your labels!
Think of the season as you plan your menu. Here in New Hampshire, it’s pretty austere outside (putting it mildy—actually, it looks like the surface of a frozen Moon)—not exactly the time to feast on the fat-laden, sweet tastes of fall like we did at Thanksgiving. Altering that menu for winter might look something like this:
| Turkey + bread stuffing + gravy | Roast pork with rosemary and wild rice pilaf (or lentil and mushroom ragout) |
| Mashed potatoes | Mashed potato, cauliflower, and celeriac |
| Green bean casserole | Pan roasted green beans with shallots |
| Pumpkin pie + whipped cream | Roasted pear with ginger |
And don’t forget some unsweetened cranberry and pomegranate juice with sparking water to soothe your kidneys.
Cheers to a new, healthy year!