Andrea Beaman

Hi! I wanted to check in and let you know that I’m doing okay and I sincerely appreciate all of the kind and thoughtful comments, tweets, emails and texts I’ve received. I’ve been overwhelmed with the compassion that my family, friends and even complete strangers have expressed.

I’ll be back in action soon, but until then here’s a great post on seasonal and local eating (a subject close to my heart) by Andrea Beaman, a holistic health counselor and a woman whom I admire. Enjoy!

The latest food trend, locavorism, advises us to eat food that grows in our immediate environment. This is not a new concept. Indigenous people around the world have had an intimate relationship with the earth, eating what she provided naturally and seasonally. This connected people to the planetary cycles and kept us healthy and balanced.

Today, every type of food is available at any time of the year regardless of the season or environment where it is grown. This new way of eating destroys the environment by burning large amounts of fossil fuel shipping foods from far away places and, weakens the digestive and immune system. For those of you eating excessive amounts of fruits and salads during the cold winter months thinking it’s a health-promoting habit, read on.

According to John Matsen, ND, “All plants contain potassium. Generally, the more sun they are exposed to, the more potassium and sugar they contain…. The high potassium and sugar levels alert your kidneys that you’re out in the hot sun (because these foods grow in sunny climates), and that your skin must be making lots of vitamin D. Therefore, your kidneys don’t activate vitamin D, and you don’t absorb much calcium. This results in low calcium levels, forcing the body to take calcium from other sources such as bones, teeth and membranes, thus weakening those structures.”   

Another perspective from Traditional Chinese Medicine reveals that salads, vegetables and fruits are cooling to the body. During the hot summer months this cooling effect can be quite beneficial for most people, but during the cold winter season, it can weaken the digestive system, contribute to candida yeast overgrowth, a damp/spleen condition, gas, bloating, cold hands and feet, and other more serious ailments.

For example, on a cold snowy day what do you think would work better in your system – a cooling watermelon salad, or a hearty beef stew? My bet is on the stew, but don’t take my word for it, experiment with your own body and see how it feels. Take note of your body’s physical and emotional reactions. You may be surprised at what you discover.

Most people have no idea what type of food is growing and/or available in their environment. The easiest way to discover this information is to check out a local farmer’s market. The traditional farmer cannot grow something that is incompatible with his environment. There are no banana or mango trees in New York State. I’m just sayin’…

Traditional foods eaten during the colder months include hearty vegetables like roots (carrots, parsnips, celeriac), winter squash, sturdy greens like kale and cabbage, and warming bean stews. This is also the best time of year to increase animal fat, protein, and bone stocks.

It is time to reconnect with the earth, and with our body, in a more intimate way to understand what can sustain and support us. Learning how to nourish this relationship benefits our health and the health of the entire planet, too.

Here’s a warming Winter Minestrone Stew prepared with stock to help get you through the winter with your health intact. Enjoy!

One Pot Winter White Bean Stew

Ingredients

• 1½ cups cannelini or white beans, soaked overnight
• 6-7 cups chicken stock
• 2 bay leaves
• 1½ tsp. sea salt
• 1 onion, peeled and diced
• 2 carrots, diced
• ½ celery root (celeriac), peeled and diced
• 3 cloves, roasted garlic (or fresh garlic)
• ½ tsp. dried rosemary
• 1 tsp. dried thyme
• Black pepper
• ½ cup whole grain pasta
• 2-3 kale leaves, ripped into bite-sized pieces

Preparation

Bring beans and stock to a boil, skim off foam and discard. Add bay leaves, cover, and lower flame to simmer. Cover and cook one hour. Add sea salt, onion, carrots, celery root, garlic, rosemary, thyme and freshly ground black pepper. Continue cooking 25-30 minutes. Add pasta and kale and cook additional 7-10 minutes. Garnish with fresh parsley.

For more info on Andrea, her books or delicious recipes please visit her website.

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