In traditional Chinese medicine, the concept of heat extends beyond temperature—it’s an energetic quality that affects how food interacts with our body. Guided by the Five Elements theory, I learned from my teacher Barbara Temelie how balancing heat in our meals can support harmony and health.

In this framework, heat doesn’t just mean spicy food; it encompasses warming ingredients like ginger, cinnamon, and garlic, as well as cooking methods like roasting and grilling. While these can invigorate and boost circulation, too much heat can lead to imbalances like dryness, inflammation, or irritability.

The key is balance. Cooling foods, such as cucumber, watermelon, and mint, or cooking methods like steaming and boiling, can counteract excessive heat. For instance, a dish featuring roasted vegetables (warming) can be balanced with a refreshing yogurt sauce (cooling). Similarly, pairing spicy dishes with rice or greens can help ground the heat.

By understanding how heat works in food and how to temper it with complementary elements, we can create meals that are not only delicious but also deeply nourishing. The Five Elements philosophy reminds us that balance is the foundation of well-being—and it’s something we can bring to every plate we prepare.