Kambarang Season - Spring
Welcome to Kambarang - the Noongar season of birth.
Reptiles awaken from their cold weather brumation during Kambarang, and we too continue to shake off the ‘down and in’ energy of Makuru and continue to invite in the ‘up and out’ energy that started in Djilba season.
Wildflower season is in full swing and we get to experience the full diversity of flowering plants in WA, with orchids, banksia, balga and kangaroo paw in full bloom.
Traditional food sources during Kambarang included frogs, tortoises, freshwater crayfish, wild carrot and native potato.
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 Kambarang:
Protein: Crayfish, sardines, mackerel, snapper, oysters, prawns, crab, mussels, smoked fish, scallops, prawn, calamari, wild caught salmon, kangaroo, venison, pork, duck, tofu.
Vegetables: 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.