Vegetable growth patterns and our body

A quick guide to Zen Vegetarian Cooking, using natural and organic foods
by Palma Bellardoni

When there’s more Heaven than Earth

As we learn to look at food as “energy” and how this can influence us, we come to realize that there are many ways in which this energy can express itself.

If we start considering the innate function that the object of our observation is trying to serve, we can find analogies with similar functions in the human body. We come to understand how and where that particular food would be most effective.

Let’s take a look at vegetable growth patterns and see how we can apply this concept in a practical way. In the variety of vegetables we can choose from, some are root vegetables, some are ground vegetables, while others are leafy greens.

They are obviously different in their energetic make-up, ranging from yin (tender - more moist - leafy greens) to yang (harder - more dry - root vegetables).

We have already learned to see if they have inherently more yin or yang energy. We have also taken into account wether they originate from a warmer or colder climate and the season in which they are naturally found.

We know that a hot environment (yang) creates balance with yin type of vegetables. And that a cold environment (yin) creates more yang vegetables.

Now - by looking at how vegetables grow - we have a more complete picture. The image below shows you how roots and leaves develop in different proportions, depending on the vegetable.

Vegetables such as carrot, parsnip, burdok, and daikon radish have more developed roots that can sometimes go several feet underground. Vegetables such as squash, zucchini, cabbage, onions and potatoes grow immediately above or below ground level. Vegetables such as celery, collards, leeks, lettuce and parsley grow vertically above ground.

Now, on one end, the function of a root is to absorb nutrients from the soil through tiny “hair”. On the opposite end, the green plant that sprouts from the roots deals with sunlight and air through a process called “photosyntesis”.

If we compare this to the human body, we will see that we also have a lower section dealing with the absorption of nutrients - the digestive tract - through tiny “hair” called the intestinal villi. We also have an upper and outer part dealing with air intake - lungs and skin.

Although manifested in different ways, these functions are similar, our “virtual ground level” being at the intersection between abdominal cavity and lungs - the diaphragm.

We can now see how root vegetables have an affinity with our intestines - a common performance - and they will help strengthen and tonify our digestive tract.

Ground vegetables will nourish the organs found around our diaphragm, namely our stomach, spleen and pancreas. While green leafy veggies will support the respiratory system and oxygenate our blood (which also gives us beautiful skin!).

This is another aspect of why variety is so important. As we enjoy different kinds of vegetables on our plate, we make sure that our energy field is nourished and supported at all levels, and that all our organs benefit from it. We can temporarily target specific areas of our body - if they need a special boost - by selecting a more or less “above, on and below ground” type of energy.

When you shop for veggies, give your body a “complete” charge!

Five easy lessons will give you an understanding of what a Zen Chef is all about. If you want to know about cooking styles - and how you can refine even further the energy of your meal - read next!