Phase Metal:
Letting go of old things, so that new things can arise

Autumn is entering our lives and the year is drawing to a close. As the air gets cooler and cooler and the nights cast a spell over us with starry skies, nature continues to retreat. Trees and shrubs gather strength and draw important nutrients back into their midst – the leaves turn bright yellow and red until they fall dry from their branches. And also the animal world prepares for the approaching winter and accumulates supplies for the winter.

Take a look inside

And we, too, prefer to go indoors with the cold – the home becomes a cuddly and cozy “nest”. As with the plants, we also experience a turning point inwards. For after spring and summer, which stand for growth and liveliness, the time of contemplation, of going inside, begins in autumn and winter.

The dominant yin organ of this phase is the lung, which is the place of respiration for the exchange of qi. Its counterpart is the yang organ colon. Both are about recording and letting go: as the lungs pick up fresh air and expel exhausted air, the colon takes in valuable nutrients and minerals while releasing excess contents to the outside.

Be open for new chances

Just dropping and letting go of unnecessary things is a central topic in autumn. For in this phase of change, which is assigned to the element metal, the focus is primarily on intuition and clarity. This means that not only a physical but also a mental cleansing begins. For just when the element of metal is in balance, we rely much more often on our instincts – it is easier for us to drop ballast, to finish things and to trust in our gut feeling. Specifically, we can do this, e.g. Helping to get rid of bad habits such as wastefulness or stinginess. But also binding problems we can get in this phase under control.

How can the element metal be strengthened?

In order to strengthen ourselves in this phase of change, we can support the inner retreat with balancing rest – breathing exercises, meditation and acupuncture help us. Our mind not only finds peace, but also finally time to clarify questions that have been occupying us for a long time. Above all, it is important to find a good balance between calm and strength. So body and mind form a harmonious unity. That is why it is good if we also do something good for our body by preparing our immune system for the coming cold. Even though it pushes us into the heated home in chillingly cold temperatures, moving in the fresh air helps our lungs to get used to the cool air. Because a balanced lung provides stability in life and opens our minds for new things.

Spices heat up the cold

How about, for example, tasting something new in the autumn? For the element metal, the flavor is sharp, and that fits wonderfully in the cold time, because just fiery spices stimulate our metabolism and give us a warming feeling. Especially delicious are fresh ginger and chillies. but also dried spices such as basil, cardomom and coriander provide variety. Say no to autumn blues! Cooked meals are especially good, at best in the morning. We should avoid cold dishes and raw food.

Especially carrots and pumpkin contain important nutrients that strengthen our lungs. With their bright orange tones, they also provide great splashes of color on the plate – which ensures a good mood, especially when it’s gray and foggy outside. As a snack in between almonds are suitable, because they ensure a gentle moistening of the lungs. This is especially important when we spend a lot of time in rooms with dry heating air. The almonds can simply be roasted whole in the pan, or serve as a chopped topping in warming soups.

Gemüsesuppe mit Quinoa

Warming vegetable soup with quinoa

Ingredients:

  • 120 g quinoa
  • 2 El oil
  • 1 onion
  • 200 g carrots
  • ½ hokkaido pumpkin
  • 2 spring onions
  • 2 L vegetable stock
  • 1 TL rice vinegar
  • 1 TL turmeric
  • 1 kleine ginger
  • 4 EL soy sauce
  • 1 EL fresh parsley
  • salt and pepper

Cooking:

  1. Peel onions and cut into pieces with carrots and pumpkin. Wash the spring onions with parsley and chop finely. Free the ginger root from its shell – this is especially easy with a teaspoon, which is simply rubbed over the skin. Then also chop the peeled ginger.
  2. Heat the pot, add quinoa and roast. Then pour the oil into the pot and first sauté the onion cubes together with the finely chopped ginger. Then add carrot and pumpkin pieces and season with Kurkama. After approx. 10-15 minutes stir in the salt and pepper to taste and then deglaze with the vegetable stock.
  3. Add the rice vinegar and simmer the broth for about 15 minutes. Then remove the pot from the heat, add the spring onion rings, stir in the soy sauce and serve after a short wait with parsley.