01/26/2026
Winter does not mean cold, raw, uncooked foods. Think slow, dark, mineral-rich, and COOKED.
This looks like:
Bone broths & long-simmered soups
These are winter medicine. Slow cooking pulls out minerals, collagen, and warmth. Broths directly support Kidney Jing and Blood, especially after stress, illness, or burnout.
Dark-colored foods
In TCM, color matters. Black and deep hues resonate with the Kidney system.
Think:
– Black beans
– Black sesame seeds
– Black rice
– Seaweed and kelp
– Blueberries and blackberries
These foods help replenish reserves rather than stimulate or scatter energy.
Root vegetables
Carrots, parsnips, turnips, beets, sweet potatoes.
They grow downward into the earth, and they teach the body to do the same. Roasted or stewed is ideal. Roots anchor energy when everything else feels a little thin.
Healthy animal fats & warming proteins
Lamb, beef, chicken, eggs, wild game.
Cooked slowly, with moisture. Winter is not the season to fear fat or protein if your body is asking for grounding.
Gentle warming spices (used thoughtfully)
Ginger, cinnamon, clove, fennel, star anise.
Not to overstimulate, but to keep digestion warm enough to extract nourishment from food.
Fermented foods (small amounts)
Miso, sauerkraut, kimchi.
These support digestion, but should be used carefully in winter. A little goes a long way.
What to limit in deep winter
– Raw vegetables and salads
– Cold smoothies
– Iced drinks
– Excess fasting or cleansing
– Constant grazing instead of real meals
These weaken digestion and slowly drain Kidney energy when it should be protected.
The winter food mindset
Winter eating isn’t about restriction or optimization.
It’s about trusting the quiet.
If food feels boring, repetitive, or old-fashioned, you’re probably doing it right. Deep winter nourishment isn’t flashy. It works in the background, laying foundations you’ll feel when spring arrives.
This is how the body is meant to be supported.
Slowly. Warmly. With intention.
