Summer is the season of yang. It is a time of joy, heat, and abundant energy. The days are long, filled with sunshine and there’s a feeling that anything is possible.
The abundance of the summer time yang energy also brings on summer time injuries. Sprains and strains are common at this time of year. They tend to go untreated and usually ignored. This can lead to further injury and develop into chronic pain. It’s important to rest and get proper treatment when an injury occurs. Treating the injury with acupuncture can help to reduce inflammation, increase blood circulation, decrease pain and prevent the development of chronic pain.
Overheating during the summer months can also be a problem. Eating smaller meals and cooling yin foods can help to prevent heat stroke or summer-heat which can keep you away from the fun yang activities. Some of the foods to include in your diet are watermelon, lemon, peaches, oranges, asparagus, sprouts, broccoli, cucumber, spinach, seaweed, cilantro, mint and dill.
Summer is also the season of the heart. In western terms, it’s a time to join in activities that pump oxygen rich blood through the body. In Eastern terms, it’s a time to nourish the spirit and engage in the things that bring joy to your life. Together this means to climb that mountain you’ve been wanting to climb, but make sure to take the time to enjoy the view and take care of yourself afterwards.
This summer focus on what you love. Whether it’s running, biking, kayaking or just being active in your community acupuncture will help you to feel better and perform better. Remember, anything is possible if you stay healthy this summer.
Cold Chrysanthemum Tea (For Quenching Thirst & Mild Sunstroke)
This is an ideal drink for hot summer days. As well as helping to prevent sunstroke it also clears Heat, benefits Qi, promotes body fluid secretion and is an excellent thirst quencher.
Ingredients:
- 60 – 80 White Chrysanthemum Flowers
- 3 teaspoon of Jasmine Green Tea
- Rock sugar or honey
- 4 liters of water
Instructions:
- Wash the chrysanthemum.
- Put chrysanthemum and tea into a cooking pot.
- Pour in 4 liters of water and bring it to boiling.
- Reduce heat and continue to cook for 20 minutes.
- Put in rock sugar or honey.
- Remove pot from the heat and allow to cool till room temperature.
- Strain the tea and put into refrigerator.
Serve the tea chilled and enjoy!