Bunuru Season - Second Summer
Welcome to Bunuru, the Noongar season of the adolescence.
Bunuru is the hottest season of the year, happening from February to March with hot, dry winds and minimal rainfall.
The start of this season is signified by the blooming of white flowers. Look for when the jarrah, marri and ghost gums come into flower and you’ll know that Bunuru is upon us.
The spleen and stomach are organs that are most sensitive during this season. You may experience excessive worrying, brain fog, as well as poor memory and concentration. Physically you may experience fatigue, fluid retention, loose stools, bloating, muscular weakness, nausea and heartburn.
Naturally sweet foods, rather than refined sugars, are useful in this season to support these organs - fruit, vegetables and grains. Avoid cold foods like drinks and ice-cream as these foods are contracting and hold in sweat, toxins and heat. Also avoid refined sugar, too much alcohol, large meals and heavy foods such as meat, grains, seeds, dairy, oil and eggs.
In Bunuru it is important to eat more lightly to allow heat to leave the body and keep our energy flowing ‘up and out’ rather than ‘down and in’. 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. Incorporate more raw foods, salads and vegetable juices.
Traditionally, this was the start of the herring and salmon season and seafood and fresh water foods made up the majority of the diet for those that lived close to the coast. Karda (goanna) eggs were also a major source of protein in the diet during Bunuru.
Self Care During Bunuru
It’s important to keep active and utilise the warm weather during this time to avoid the body feeling sluggish before we come into the ‘release’ season of Djeran. It is also important to avoid burdening your body with anything, emotionally or physically.
Singing is particularly helpful during Bunuru and helps to release energy through the body. Singing with your voice or using a singing bowl helps to relax the nervous system and move us into a ‘rest and digest’ state, which supports the stomach and digestive function.
Foods to Consider During Bunuru:
Protein: Salmon, sardines, snapper, mussels, oysters, crayfish, crab, mackerel, squid, barramundi, tofu, tempeh, rabbit, duck eggs.
Vegetables: Raw foods, salads, legumes, vegetable juices, sprouts, cucumber, endive hearts, spinach, Warrigal greens, tomato, green beans, bitter melon, asparagus, bamboo, celery, radish, seaweed, eggplant, bitter greens, peas, cabbage
Fruit: Apple, melons (all), kiwi fruit, orange, pear, pineapple tangerine, mango, passion fruit, grapefruit, avocado, lemon, lime, rhubarb, banana,
Grains: Barley, amaranth, rice, buckwheat, polenta, millet, mung beans, oat, soy beans.
Nuts and Seeds: Peanuts, hazelnuts, pistachio, sesame seeds, walnuts.
Herbs: Ginger, mint, chamomile, green tea, lotus seeds, basil, coriander, parsley, rosemary, saffron, thyme, dandelion, hibiscus, lemon balm, lemon grass, lemon verbena, chickweed, nettle, aniseed, fennel, cinnamon.