In New Zealand
Here in New Zealand, the seasons change dramatically. We live with that, to the rhythm of the south winds and the changing tides. Not against nature, but with it. It is a lesson in humility that the territory imposes on us: we are not the masters of time, we are its passengers. By accepting this rhythm, we find a peace that modern hustle and bustle tries to steal from us. Seasonality is the breathing of the earth.
With this in mind, it is a fundamental Maori wisdom: that each season offers exactly what the body needs to adapt. Nature doesn't make mistakes. It gives us freshness when it’s hot, density when it’s cold, clarity when we need to act. By eating what grows and what swims here and now, we synchronize our internal clock with that of the world. Health is the result of this perfect alignment.
Light spring
Spring (September-November) is the time of renewal. The fish are leaner, fresh herbs are invading the undergrowth, wild artichokes are showing up. This is the moment when the earth wakes up and invites us to do the same. We abandon the heavy fats of winter for brighter, more acidic, lighter flavors. It’s a natural, effortless detoxification, simply through the choice of products.
It's low-carb naturally. This is when the energy should be light after the torpor of winter. We eat tender leafy vegetables, fern shoots, grilled white fish. We feel the sap rising within us, the clarity returning to our minds. Spring prepares us for action, it lightens us so that we can run faster and see further. It’s the season of hope and newfound vitality.
Bright summer
Summer is an explosion of generosity. Seafood is plentiful — meaty oysters, giant green mussels, tender octopus. Oily fish like mackerel are at their peak. The gardens are overflowing with sun-kissed tomatoes and crunchy zucchini. It's party time, sharing around the fire on the beach. We eat with our fingers, we savor the salt on our skin, we celebrate life in all its splendor.
Still low-carb. Still perfect. You don't need sugar to enjoy summer. The natural sweetness of a ripe tomato or the richness of a fresh oyster are more than enough. The energy is radiant, stable, inexhaustible. We spend our days in the water or in the forest, supported by nutrition that gives us strength without weighing us down. Summer is the season of fullness, where every meal is a thanksgiving.
Dense autumn
Autumn (March-May) brings another form of wealth. Oily fish like salmon or smoked eel become the kings of the table. Nuts fall from trees, non-starchy root vegetables provide their mineral density. This is the time when the light fades and the body begins to prepare for the cold. We are looking for deeper, earthier, more comforting flavors. It is a gentle transition into interiority.
This is when energy needs to build up for the coming winter. We don't store sugar, we store healthy fats and essential nutrients. We strengthen our defenses, we stabilize our metabolism. Autumn teaches us foresight and respect for cycles. By eating densely, we ensure emotional and physical stability for the dark months. Tis the season of harvest and thoughtful gratitude.
Stable winter
Winter is the time of conservation and quiet strength. We eat stored and smoked fish, concentrated fats, rich broths. It's time for Hangi, slow cooking in the earth that warms hearts and bodies. We come together, we tell stories, we honor our ancestors. The food is simple, robust, without artifice. It gives us the internal heat necessary to face the south winds.
Zero sugar. Zero dependency. Just: last. Winter is the ultimate test of our metabolic resilience. If we have eaten well during the year, our body knows how to use its reserves. We don't fear the cold, we embrace it. Stability is our shield. At 45, I have never been less afraid of winter, because I know that my body is a fortress of health, fueled by the wisdom of the earth. Clarity is in the silence of the snow.
Corps intelligent
The body adapts from year to year, with an intelligence that surpasses us. My metabolism knows when winter is coming, it adjusts its hormones, it concentrates fats, it stabilizes blood sugar. It sets the stage without me having to think about it. It’s a silent collaboration between my genes and my environment. By respecting seasonality, I give my body the signals it needs to function optimally.
It's not conscious, it's genetic. It is the ancient memory of my people that expresses itself through me. We have survived for centuries thanks to this ability to adapt. Today, I am only restoring my body to its original language. Health is not a fight against nature, it is a dance with it. The older I get, the more I realize that true intelligence is that of life itself.
Wisdom of the seasons
That’s it: eating seasonally means listening to the voice of the earth. It's not a restriction, it's an alignment. It's accepting that we are not the same in summer as in winter, and that that is a good thing. The diversity of the seasons creates the wealth of our health. By varying our intake according to the natural cycle, we avoid deficiencies and excesses. We remain alive, mobile, clear.
This is precisely where when you align with the season, your energy is stable. Your blood sugar is stable. Your mind is calm. It is the earth that decides, and the earth knows what is good for us. My cuisine is a tribute to this knowledge, a celebration of each moment. I no longer try to eat strawberries in winter or fatty fish in spring. I eat what's there, and what's there is perfect. ¡Zhu ni hao wei kou e viva as estações reais!
