Makuru Season - Winter
Welcome to Makuru - the Noongar season of fertility.
Makuru is the coldest and wettest season of the year, with a ‘down and in’ energy.
Traditionally this was a season where people would move inland and food sources changed from seafood to grazing animals, in particular the kangaroo. Traditional foods during this time included kangaroo (yonga), swans (mali), bandicoot (quenda), possums (kumal), wild carrot and native potato.
During Makuru it is important to eat warming foods to keep the internal body warm as the surface of the body cools down. Salty foods take energy ‘down and in’ to keep the internal body warm. Pickles and preserves are recommended this time of year and consider salty ingredients like miso, soy sauce, sea vegetables, sea salt and seafood.
Purple/black foods are important during this time of the year as they support the kidneys and bladder, which are sensitive during Makuru season and require nourishing to preserve our energy. Consider black beans, eggplant, black rice, olives, dark miso and tamari.
Cook your foods with a lower heat, using more quality oil and salt. Opt for hearty soups and stews, casseroles and dahl. Roast your veg, bake your seafood and slow cook your meats. Avoid cold foods as this will weaken the body.
Foods to Consider During Makuru:
Protein: Flathead, sardines, mackerel, snapper, whiting, oysters, prawns, crab, mussels, smoked fish, wild caught salmon, venison, pork, duck, tofu, nuts (roasted), almonds.
Vegetables: Lentils, black beans, adzuki beans, eggplant, fennel, leek, mushrooms, onion, shallot, root vegetables, dark leafy greens, shiitake, reishi, daikon radish, broccoli, Brussels sprouts, horseradish, celery, cauliflower, okra, sweet potato, turnip, beetroot, pumpkin, cabbage, parsley, cucumber.
Fruit: Apple, olive, cumquat, kiwifruit, lemon, mandarin, pear, persimmon, quince, rhubarb, avocado, lime, figs, cherries, grapes.
Grains: Black rice, black quinoa, millet, barley, spelt, rye.
Herbs: Burdock root, reishi, shiitake, ginger, garlic, rosehip, raspberry leaf, chicory root, aloe vera, lemon
Oils: Ghee, olive oil, flax oil, coconut oil, sesame oil.
Condiments: Miso, soy sauce, tamari.