Birak Season - Summer
Welcome to Birak - the Noongar season of the young.
The hot, dry season of Birak is here.
Symbolised by the colour red for the heat, sun and fire that is typical during this time.
Socialising, adventure, joy, happiness and playfulness are the themes for Birak season.
The Moodgar (Christmas Tree) is in full bloom, symbolising the upcoming festive season. This tree is believed to be where the ancestors rest for some Noongar groups. Some groups would dig up the roots for eating, but this was only allowed to be done by the Yorgas (women).
Traditional food sources during Birak included mullet, bream, crayfish, yabbies, marron, birds, goanna and kangaroo. Mungitch, a drink made from the nectar of bottlebrush and banksia, was made during Birak season with the abundance of the flowers during this time.
The heart and intestine are organs that are most sensitive during this season. You may experience wild dreams, a scattered mind, depression, insomnia and poor memory. Physically you may experience weight gain, poor digestion, fatigue, nausea, bloating, blood sugar imbalance and loose stools.
Bitter and spicy foods are useful in the season to support these organs. Avoid cold foods like drinks and ice-cream as these foods are contracting and hold in sweats, toxins and heat - we need to continue to expel the stored heat from Makuru. Also avoid heavy foods such as meat, grains, seeds, dairy, oil and eggs.
Opt for cooking methods at high temperatures for shorter times to ensure that your vegetables are still crunchy - stir-frying and steaming is perfect for this time. Start to incorporate more raw foods, salads and vegetable juices.
Foods to Consider During Birak:
Protein: Crayfish, yabby, marron, sardines, mackerel, snapper, oysters, prawns, crab, mussels, smoked fish, scallops, prawn, calamari, wild caught salmon, kangaroo, venison, pork, duck, tofu.
Vegetables: Lettuce, rocket, chicory, endive, beet greens, dandelion greens, broccoli, kale, cabbage, Brussels sprouts, cauliflower and broccoli sprouts, chlorella, spirulina, alfalfa, garlic, baby carrot, beetroot, saurkraut, celery, watercress, seaweed, radish, coriander, asparagus, artichoke, kohlrabi, chilli, beans, cucumber, eggplant, snow peas, sweetcorn and sweet potato.
Fruit: Lemon, lime, apricot, banana, berries, cherries, lychee, mango, orange, passionfruit, pineapple, avocado, peach, nectarine, plum, fig, apple, grapes, kiwi fruit, pear, rhubarb.
Grains: Amatanth, quinoa, rye, oats
Herbs: Burdock root, reishi, shiitake, ginger, garlic, chamomile, rosehip, St Mary’s thistle, globe artichoke, chicory root, lemon, mint, rosemary, elderflower.
Oils: Ghee, olive oil, flax oil, coconut oil, sesame oil.
Condiments: Miso, apple cider vinegar.