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Spring Forest Qigong and Seasonal Eating

“Qigong is such a powerful tool for healing, the whole world needs to know about it and benefit from it.” Master Lin

Qi Gong is a practice based on the idea that everything in the universe is energy, or qi (chee).  In China the ancient practice is based on the science of transforming this qi to support health, healing, happiness and longevity.
Spring Forest Qigong was created by Master Chunyi Lin.  Master Lin has taken the mystery and traditional qigong techniques and developed a powerful qigong method which is so simple, yet very, very powerful.

Spring Forest Qigong is now available in Victoria.  See details at the end of the article.

To help spread the word of Spring Forest Qigong, I am grateful to share Master Lin’s article with you.  Thank you Master Lin.

Foods for an Autumn Diet

Being aware of the energy of the food for autumn and incorporating these foods in simple ways really compliments your body’s energy balance. Foods like sweet corn, non-GMO Soy, tomatoes, sweet potatoes, winter squash, red beets, turnips, lotus root, pear, carrots, sesame seeds – black, brown and white, local raw honey, banana, almonds, goji berries, and vinegar (any kind) are all very beneficial. Lotus root and tomato are really good for fall for both for men and women. Lotus root eaten in this season is great for your lungs, for your blood’s health and is beneficial for menstruation.

Tomato is also good for the heart and prostate energy. White and red color food especially tomato and lotus root help the heart and lungs and are wonderful foods for a good transition.

If you eat spicy food, it’s best at this time of year to stay away from spicy food and eat less because hot spice hurts lung energy. A little seasoning is okay. Chiles once in a while are okay and help transition but don’t eat lots of ginger root or garlic or hot pepper every day. This is the time to cut your hot and spicy seasoning by half. Every once in a while, using some of the spice like in this month’s recipe for Gingery Pumpkin Soup helps tonify your body, enriches earth energy, builds lung qi and warms chill in the lungs and promotes moisture.

Style of Cooking

Style of cooking in autumn is steaming and stir-frying. Soups are great for this time of year.

During this time you eat less chicken. Chicken is fire energy and if you deep-fry it you make the fire even stronger and that can hurt the lungs. Chicken baked occasionally is okay or chicken soup. Beef is okay or pork or fish. You can grill or any style but it’s best not to fry it. In order to calm down that energy better, be sure to have vinegar or sweet and sour dish to go along with these proteins.

For instance you can grill beef anyway you like but you have a dish with vinegar to go along with it such as pickles – sweet and sour stir fry pork or drink a lemon juice or take a tablespoon or teaspoon of vinegar.

Green and leafy vegetables are always good.

Soothing Gingery Pumpkin Soup



21⁄2 cups of coarsely chopped fresh pumpkin or winter squash 3 cups of organic vegetable or chicken broth
3 cloves of garlic peeled and minced
5 whole cloves

2 inch piece of fresh ginger peeled and minced
1 medium onion peeled and minced
1 tablespoon of raw unfiltered coconut oil
1⁄2 cup of organic non-gmo plain soymilk or almond milk 2 tablespoons roasted golden brown sesame seeds

1⁄4 cup of fresh cilantro (Chinese parsley) leaves as garnish salt & pepper to taste


Choose smaller, younger pumpkins. They are easier to cut, seed and peel.

When cooking pumpkin, it’s easiest to coarsely chop into pieces that are one inch or so in size.

If cutting fresh pumpkin is too much of a task, you can use organic canned pumpkin. You can also use yam and or carrot with the pumpkin and keep the amount to 21⁄2 cups total.

Peel and mince ginger, onion and garlic. Clean cilantro and remove stems and discard.

To roast raw sesame seeds, place a dry frying pan (no oil) on medium high heat and add sesame seeds. Shake the pan regularly as sesame seeds roast very quickly – about 4-5 minutes. As soon as they are done, toss in a bowl to cool for a minute and then crush them a bit to release their aroma and healing benefits.

Put aside for your soup’s garnish.


  1. Combine broth, pumpkin and cloves in a stockpot. Bring to a boil and reduce heat to low and simmer for approximately 15-20 minutes.
  2. In a frying pan or wok add the 1 tablespoon of coconut oil and heat on medium. Add the ginger, onion and garlic and cook for 5-6 minutes until the onions are translucent.
  3. Remove the 5 cloves floating on the top of the pumpkin and broth.
  4. Add the soy milk, ginger, onions and garlic to the pumpkin and broth.
  5. Puree in the pot with a hand blender or blend in batches using a food processor. Using a hand blender is so easy and fast.
  6. Add salt and pepper to taste and garnish each bowl with some springs of cilantro and crushed toasted sesame seeds.


Pumpkin and winter squash (called nan gua at the Asian market) is a great source of
fiber, beta-carotene, vitamins B,C,E, iron and potassium. Research shows that pumpkin is beneficial for those concerned with blood sugar levels and diabetes. Pumpkins and winter squash nourished the skin, help gastric ulcers, and constipation.

Clove is warming and pungent and relieves abdominal pain and upset stomach.

It helps inhibit bad bacteria and fungi.

Ginger is pungent and warm and a tropical plant that originated in China.

It warms the abdomen, helps relieve upset stomach and nausea, helps warm the lungs and stop a cough. Its many properties help counteract the common cold and purify the blood.

Sesame seed should smell fresh and sweet and are a neutral temperature. They have been used for thousands of years for their healing, moisturizing properties. Brown sesame nourishes the lungs. Studies have also shown that sesame can help regulate blood sugar levels and help lower bad cholesterol by inhibiting its production. They provide protein, magnesium, calcium, iron and phosphorous.

Garlic is a pungent warming herb that has been growing since ancient times and has powerful antibacterial properties. It not only helps build your immune system, it also helps dilate blood vessels and promotes the movement of Qi.

Onion is also warming and antibacterial and relieves congestion and helps relax muscles, abdominal bloating, and dispersing any chill.


       I am honoured to share the energy of Spring Forest Qigong with the Victoria community.

I will be leading Spring Forest Qigong practice sessions

Thursday November 8, 15,  5:30 pm
Fernwood Community Center  1240 Gladstone Avenue

Monday November 12, 7:30 pm 
24 Carrot Learning Center   714 Discovery Street

Tuesday November 13, 7 am
24 Carrot Learning   714 Discovery Street

In January I am offering an 8 week series
Same times and locations as above

For all sessions, a gift of love, in the form of a donation is appreciated.

For information, contact me at nancycrites@shaw.ca
or visit this website.







Nancy Crites

Nancy Crites

As a holistic nutritionist, specializing in women's health, I help women suffering with pain who want to look and feel amazing from the inside out using my tested-and-true method. I'm not interested in quick fixes, the kind that only addresses the symptoms. Using an effective holistic approach I take you right to the root of your pain and create a lasting transformation. Over the past 20 years I have helped thousands of women transform their lives. Having suffered with Fibromayalgia Chronic Pain, I now live a life I love! I offer free 30 minute consultations to help individuals create the healthy body and life they have dreamed of! Contact me to talk about getting you the health and happiness you desire.

Kick Start Your Holistic Nutrition With Nancy and Book Your Complimentary 30 Minute Session Today.

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