The book, "Feng Shui and the 5-Element Kitchen," talks about winter as "gathering forces for a new beginning The recipes of this element nourish and strengthen your vital water energy."
They suggest some interesting recipes to support and nurture (or enhance!) the energetics of winter, including: "calamari salad with zucchini and carrots," "adzuki bean salad with smoked salmon," "chestnut puree with cabbage," "miso soup," "carrot salad with oragnes," "mussel soup with barley sprouts," "seafood omelet," "soybeans with red peppers," "noodles with sprouted garbanzo beans," "smoked trout with potatoes two ways," "sushi with sole and cucumber," "sea bass with wild rice," "stuffed squid," "turbot with fennel gratin," and "saddle of venison with red wine shallots." Are you sensing a theme here? Most of these recipes seem to combine seafood with some other mild-flavored dish. The flavor associated with the water element is "salty," so it's no surprise that seafood, much of which is caught from salt water, takes such prominence on this seasonal menu.
Note: In the cookbook, they also suggest ways in which each of these dishes is somehow enhancing the energetics of the season. Cool! This book and Nina Simond's book seem to be the only two that even make reference to the subject...








