Winter Rituals
My rituals to stay in good health
Photo by Tracey Bureau on Unsplash
Nahid de Belgeonne, “the nervous system whisperer” is an Author and somatic movement educator. She specialises in helping clients through burnout, anxiety, and trauma-related issues with The Soothe Programme, workshops and retreats.
How are you doing this week? I can’t help but think about displaced people in this cold weather. Instead of gifts…I give to people who have nothing. I am supporting Penny Appeal, UNRWA and Restless Beings- every time I get paid, I pass on a percentage to people who are in dire need. That is the point of us, isn’t it? To help others…? Will you join me?
As the cold winter months set in, I am also reigniting nurturing rituals that support my health and well-being so that I don’t slide into exhaustion or illness when I stop for Christmas. I remind myself to take preventative measures by setting up consistent practices.
Embracing these practices can help support your immune system, nourish your body, and encourage a varied diet - when eating seasonally and locally boils down to root vegetables ( swede, turnip or parnsip anyone?) Here are a few of my favourite winter rituals, including recipes for fire cider and kimchi, along with their benefits.
Don’t forget the Sunday Soothe Session at 5 pm GMT ( NY 12 pm / LA 9am) - it’s held every month this is the last one of the year - it is part of the paid subscriber’s benefits making it a good time to join The Soothe Club!
1. Make Fresh Mung Bean Sprouts: Mung bean sprouts are a favourite of mine — they're quick to grow and don’t have a pasty taste. I keep a jar on the go to ensure that as winter deepens, I still have nutritious additions to my meals, it gets a bit sparse on the vegetable front if you try to shop and eat seasonally.
Benefits of Bean Sprouts:
Nutrient-Rich: High in vitamins C and K, manganese, phosphorus, and iron.
Blood Pressure Regulation: Contain peptides that help prevent and treat high blood pressure.
Cancer Risk Reduction: Nutrients in bean sprouts may slow the growth of cancer cells, especially those linked to breast cancer, leukemia, and digestive system cancers.
Digestive Health: A great source of fibre that aids in digestion and helps eliminate waste efficiently.
Tip: I sprout one jar at a time to avoid waste; having too many sprouts can lead to slimy leftovers. I avoid buying from Amazon or using plastic sprouting trays.
These glass jars are easy to use and clean:
Image: Riverford
2. A Fire Cider to Support Your Immune System:
Fire Cider Recipe
Ingredients
5 cloves garlic
1 piece ginger
1 thumb turmeric
3 chillis
1 orange
500ml raw cider vinegar
2 tbsp honey, or maple syrup
1 cinnamon stick
2 rosemary stalks
black pepper
Instructions:
In a large mason jar, combine all the solid ingredients and cover with apple cider vinegar.
Seal tightly and shake the jar gently to mix.
Allow the mixture to steep in a cool, dark place for 2-4 weeks, shaking daily.
After steeping, strain the liquid into another jar and discard the solids.
Sweeten with raw honey to taste, and store in the fridge. Use it within 6 months.
This recipe is from Riverford
Benefits of Fire Cider:
Immune Support: Garlic and ginger have strong antimicrobial, anti-inflammatory, and antioxidant properties, supporting immune function.
Digestive Aid: Apple cider vinegar improves digestion and may help balance gut bacteria.
Anti-Inflammatory: Turmeric contains curcumin, known for its anti-inflammatory benefits.
3. Tumeric and Ginger Kimchi to Support Your Microbiome:
Ingredients
2 tbsp sea salt
3 large Chinese cabbage
2 large carrots
1 large daikon radish / you can use turnip instead
2 garlic cloves
50g - 100g ginger root (to taste)
25g turmeric root
2 tbsp turmeric powder
2 tsp chili flakes
Instructions
Combine the cabbage, carrots, radish, garlic, ginger and turmeric root in a large mixing bowl.
Add the sea salt and massage into the vegetables until the vegetables are soft and a liquid has formed. This may take up to 5 minutes.
Place the chili flakes into the bowl and combine thoroughly.
Pack the kimchi into sterilized three 1x litre fermentation jars
Periodically pressing the mixture down tightly with a rolling pin to help the brine rise above the top of the mixture. Pour any remaining brine on top.
Once it's all packed tightly, place a whole cabbage leaf on top under weights. Make sure the liquid covers the vegetables. Set aside to ferment at an ambient temperature between 1 – 4 weeks. Transfer to a fridge where it will keep for up to a month.
This is from nutritionist Vanessa Jaich whose brilliant workshop on ferments has given me the confidence to make my own instead of buying.
Benefits of Kimchi:
Probiotic-Rich: Fermented foods like kimchi contain beneficial bacteria that support gut health and improve digestion.
Antioxidant Properties: Ingredients like garlic and cabbage provide antioxidants that help reduce oxidative stress.
4. Steam My Face to Open Up Sinuses: Facial steaming is a soothing ritual during winter, helping to alleviate nasal congestion and hydrate the skin. The warmth encourages circulation in my face and can provide relief from sinus pressure.
5. Getting into My MIH Far Infrared Blanket: I mention this often but now that I have moved out of the density of city living, Winter is properly cold. I slip into this in the afternoons for 20 minutes of breathing ( more snoozing) and wake up feeling like I have had an internal massage. It's an excellent way to unwind and recharge during the chill of winter.
Using a far infrared blanket can support detoxification, improve circulation, and provide relaxation.
For paid subscribers: I have uploaded a somatic restorative lesson to allow you to breathe into your sides. You will need a bolster and two yoga bricks.
Thank you for reading.
Stay human,
Nahid x
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