Harvest Season for your Health
As we move into late summer, I always feel this season invites us to pause, reflect, and restore. In Chinese Medicine, this time of year is connected to the Earth element — a season of harvest, nourishment, and balance. It’s a reminder to take care of our digestion, slow down just a little, and gather energy before the busyness of fall arrives.
I welcome you to nourish your body and restore your energy this harvest season with Traditional Chinese Medicine insights for your Spleen, Stomach, and immunity.
Below I have included tips, insights, and offerings to help you strengthen your Spleen and Stomach, support your immune system, and enter the fall season grounded and renewed. I hope you find a moment of calm as you read through, and that it inspires you to give yourself the same care and nourishment you so often give to others.
Seasonal Focus: Late Summer & the Earth Element
Late summer is a special transitional time bridging summer and autumn. Governed by the Earth element, it’s deeply connected to the Spleen and Stomach, as well as themes of digestion, stability, and integration. This season invites reflection on what you’ve harvested—physically, mentally, and emotionally—and offers a restorative pause before the busy fall months arrive.
The Earth Element: Nourishment, Grounding & Immunity
Earth energy supports both digestion and mental clarity. The Spleen extracts nourishing Qi from food, while the Stomach initiates digestion. Together, they form the foundational “center” of our health—both physically and mentally. When Earth energy is out of balance, you might notice worry, sluggishness, bloating, or mental fog. When in harmony, you feel grounded, clear, and emotionally steady.
Late summer is also the perfect time to strengthen immunity, preparing your body for the seasonal shifts ahead. Supporting Spleen Qi now helps you move into fall with resilience and energy.
Build your immunity before autumn begins.
Emotional Balance & Centred Intellect (Yi Spirit)
The Spleen houses the spirit of Yi, which governs intention, focus, and perseverance. When Yi is balanced, it fosters grounded action and mental clarity. When out of balance, you may notice chronic worry or overthinking. Cultivating Yi now supports steadiness and focus through upcoming seasonal transitions.
An acupuncture session can help harmonize your Yi and bring calm focus.
Acupressure/Acupuncture Highlight: ST36 (Zusanli)
ST36 is a key point for strengthening digestion, energy, and immunity. Located just below the kneecap, it’s particularly supportive during late summer, especially between 7–9 am—prime time for Stomach energy.
This point also takes well to moxa, the warming herb mugwort—also known as Aì yè. Moxibustion is a soothing heat therapy in Traditional Chinese Medicine that helps awaken the body’s natural healing, boost circulation, and ease discomfort.
When used on this point, it also supports the Stomach, Spleen, and Earth element, helping to boost immunity and prepare the body for the coming fall and winter.
Want a guided session? Book a treatment and learn how to use ST36 at home safely.
This Season Calls us to Reconnect with our Centre
Take a moment to reflect on how well you’re nurturing yourself versus others. Adjust boundaries and prioritize self-care where needed. As the days shorten, gently recalibrate your routines—especially sleep and activity—without forcing abrupt changes.
This short transitional period is an ideal time to slow down and reset. It’s a chance to reflect on how you’re “digesting” life—not just food, but experiences—and to realign your daily rhythms.
Grounding, Mindfulness & Movement at Home
Grounding practices such as barefoot walking, tai chi, or qigong anchor your energy. These mindful pauses create inner clarity and help you move through seasonal changes with ease.
Start your day with intention:
• Sit quietly and visualize yellow and orange, the colours of late-summer Earth energy.
• Breathe deeply and affirm: “I am grounded. I absorb nourishment. I prepare for renewal.”
• Optionally, add a drop of patchouli oil at your pulse points for calming, centering support.
Pair your home practice with an acupuncture session to amplify your results.
Digestion-First Nutrition & Seasonal Eating
Supporting digestion is key during late summer. Some simple ways to nourish your body:
Favour warm, cooked foods over cold or raw choices to minimize dampness.
Incorporate root vegetables, whole grains, and cooked fruits for sweet, wholesome nourishment.
Use warming spices like ginger, cardamom, nutmeg, and cinnamon to aid assimilation.
For a mini reset, try a short mono-diet of congee, porridge, or kitchari for 1–3 days.
Acupuncture combined with these seasonal eating practices can help your body absorb and process energy more efficiently.
SWEET POTATO DAL
This cozy, seasonal recipe from Danielle Copperman’s Well Being is pure comfort in a bowl—light, easy to digest, and perfectly balanced to nourish both body and soul.”
INGREDIENTS
For the dal
2 tbsp coconut oil
1 small white onion, finely chopped
2 garlic cloves, crushed
150g red lentils
2 baby aubergines or 1⁄2 large aubergine, chopped
100g sweet potato, chopped
120g tomatoes, chopped
1 × 400g tin coconut milk
250ml vegetable or meat stock
2 large handfuls of spinach or kale handful of fresh coriander leaves
For the spice paste
2 tsp coriander seeds
2 tsp cumin seeds
2 tbsp grated fresh ginger
1 tsp chilli flakes
1 tsp ground turmeric
2 tsp garam masala
2 tsp paprika
pinch of Himalayan pink salt
3 tbsp melted coconut oil
2 tbsp natural tomato purée or chopped tomatoes
handful of fresh coriander leaves
1 tsp natural syrup (optional)
To serve
Coconut yoghurt or the solid part of a can of coconut milk or crème fraiche
1 lime, cut into wedges
INSTRUCTIONS
• Start by making the spice paste. Toast the coriander and cumin seeds in a dry frying pan until fragrant.
• Transfer to a herb blender or small food processor and add the ginger, chilli, turmeric, garam masala, paprika and salt.
• Blend for 1 minute and then add the coconut oil, tomato purée or chopped tomatoes, coriander leaves and natural syrup, if using. Blend for a further 2 minutes until smooth, then set aside until needed.
• For the dal, heat the coconut oil in a saucepan over a medium heat.
• Add the onion, garlic, lentils, aubergines and sweet potato and sauté for 10 minutes.
• Stir in the spice paste and then add the chopped tomatoes, coconut milk and 200ml of the stock.
• Bring to the boil, then reduce to a medium–low heat and simmer for 25–30 minutes, stirring occasionally.
• When the dal is becoming soft and tender, add the spinach or kale and the coriander and season. Stir for a few minutes so the greens wilt and, if the mixture seems too thick, add the remaining stock.
• When you are happy with the consistency, divide among the bowls and serve with coconut yoghurt and a wedge of lime.
If you're on an anti-inflammatory diet or are reducing Rajasic foods, use less tomato, garlic and onion and leave out the aubergine, adding more veg instead.
As late summer gently shifts toward autumn, give yourself permission to slow, nourish, reflect, and fortify.
By aligning with the Earth element—through acupuncture, seasonal eating, and mindful pauses—you’ll cultivate a grounded, resilient path into the vibrant busyness ahead.
Ready for a reset? Want to enter fall feeling energized and balanced?
Contact me to book your September session.