For those of us in the Southern Hemisphere, the scents, sounds, and sensations of Spring are upon us again. The Sun is beaming longer, warming up the earth and our bodies as we are transition away from contraction, welcoming the feeling of expansion. Here to help us bridge this shift in season, we have TCM Food Therapist Kimberly Ashton on the podcast, chatting with Mason and taking us on a journey through the energetics, foods, and flavours of Spring; The Wood Element, and Liver Qi.   As a healer, Kimberly Ashton's work centres around the power of functional food, Chinese medicine, the 5 Elements, food energetics, emotional anatomy, and energy medicine. When talking about the energy of Spring, Kimberly describes it as, "A season of transition, ideally, one that we ease our way into patiently and enjoy at its own pace". Observing our master teacher (Nature), we look around and see everything right now is in a moment of birthing; Slowly emerging from hibernation, gently transitioning in movement, reflection, and animation. Is your body craving some Spring regeneration? Can you feel a bit of Liver stagnation? Tune in as Kimberly brings her depth of food wisdom forth with a breakdown of the foods, herbs, flovours (and desserts) that cultivate the distinct energy in the body required to support Liver Wood and its function in this season.     Host and Guest discuss: -The Wood element.  -Liver Qi stagnation.  -Liver Qi building foods.  -Teas and herbs for Liver heat.  -Foods and habits to avoid in Spring. -Foods to support Liver Wood function. -The emotional energy in the Wood element. -Liver Wood cooking and preparation methods.  -Functional foods to cleanse the Liver and Gallbladder.   Resources: Kimberly's Website Kimberly's Instagram Soothing Liver Qi Stagnation 5 Elements & Cycles e-course   Check Out The Transcript Here: https://www.superfeast.com.au/blogs/articles/how-to-eat-in-spring-with-kimberly-ashton-ep-133