"You are what you eat!" is a common catch phrase these days isn't it? More and more Australians are aware that a good diet is essential for wellbeing; we can take active measures. In China where dietary guidelines follow nature this has been practiced for centuries! According to TCM philosophy, if we consume seasonal foods we remain in harmony with the natural environment. Different foods have different yin and yang qualities. The basic principle to apply is; nourishing yang in spring and summer, and nourishing yin in autumn and winter. Published in 1330AD, illustration of Yinshan Zhengyao (Important Principles of Food and Drink) states that spring is appropriate to eat wheat. The occurrence, development and change in the pattern of many diseases are seasonal such as wenbing (Colds & Flu) occurring in spring, sun strokes in summer, dryness-related symptoms in autumn, and cold stroke syndromes in winter. The ancient Chinese realized that in accordance with seasonal changes, yang qi tends to flow outwards and occupies the body surface in spring and summer and therefore, the innards get relatively depleted of yang qi and need replenishing. At the same time, the weather in autumn and winter is cold and dry, and it is important to keep warm and prevent dryness. Through the methods of replenishing yin and nourishing dryness, TCM believes it is a way to build up energy and prepare for the coming seasons.