Spring & Summer — Lighter, Cooler
SPRING (Liver): Body wants to cleanse. More leafy greens, sprouts, barley. Less heavy stews/salt. Lighter sautéing, steaming. Sour taste supports liver — umeboshi vinegar, sauerkraut.
SUMMER (Heart): Maximum yin cooking. More salads, corn, cucumber, fresh herbs. Less pressure cooking, salt, baking. Quick boiling, steaming, cold noodle dishes, room-temp soups.
Reference:
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