18:23 18:23

Stout-hearted Beef Stew

By |2018-11-12T13:54:47+00:00November 8th, 2018|Categories: Blogs, Comfort Food, Crock pot, Meat and Fish, Winter|Tags: , , , |Comments Off on Stout-hearted Beef Stew

This is a rich and deeply nourishing dish that is perfect for cold winter days.  The sweetness of the prunes is perfectly offset by the stout and pairs with the rich earthiness of the onion and carrot.  Serve it over mashed potatoes or wilt some fresh greens into your bowl!

Contributed by Nathan MandigoStout-hearted Beef Stew – This is a rich and deeply nourishing dish that is perfect for cold winter days. The sweetness of the prunes is perfectly offset by the stout and pairs with the rich earthiness of the onion and carrot. Serve it over mashed potatoes or wilt some fresh greens into your bowl. – onion (thinly sliced), garlic (minced or pressed), carrots (cut into 1/4 in clices), parsely (finely chopped), bay leaf, prunes (pitted), boneless beef chuck (1 inch cubes), flour, black pepper, stout or dark ale (for a brothier soup, use the whole bottle), , In a 3 quart or larger electric slow cooker, combine onion, garlic, carrots, parsley, bay leaf and prunes.; Coat beef cubes with flour, then add to cooker and sprinkle with pepper. Pour in stout. Cover and cook on low setting until beef is very tender when pierced (8 to 9 hours); Before serving, skim off excess fat, if necessary. Season with salt to taste.; ; – – main course – Main Dish – Soup & Stew – soups and stews – American – Blogs – Comfort Food – Crock pot – Meat and Fish – Winter – beef stew – Blood building – comfort foods – Crock pot recipes

11:22 11:22

Warm To The Core

By |2018-11-08T12:31:36+00:00November 7th, 2018|Categories: April's Blogs, Blogs, Chinese Medicine, Common Conditions, The Seasons, Winter|Tags: , , , , , , , , , |0 Comments

April Crowell, Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

Baby, it’s cold outside.  Now that you have an ear worm to pester you for the day, let’s talk about keeping the core of the body warm.

The Asian cultures have a long tradition of dressing to protect the abdomen and the lower back and with good reason–the Kidneys.  Called the “Root of Life” in Chinese medicine, and their energies and organs are greatly protected in classical Asian medicine and martial arts.   In Japanese, the region is called the Hara, in Chinese it’s the Dan Tian. All Asian cultures hold the same concept–the vital energy of the body is centered in the space  located just behind the belly button to between the two kidneys.   If you’ve ever done martial arts, this where you move from.  It’s your core,  and the store house of energy and we want to keep it warm.

The Kidneys are the “Root of Life” and “Sealed Storage”

Let me see if I can boil down a 5 hour lecture into a couple of simple paragraphs.

All organs have a Yin and Yang aspect, however, these two aspects take on a different meaning with the Kidneys.  The Kidneys are the foundation for all Yin and Yang for all organs. One of the first channels to develop as a baby grows, Kidney Yin is the foundation or “root” for the Yin and the Yang organs alike, making it the basis for Fire and Water in the body.  If the Kidney energy is strong, the baby will grow strong and have vitality.  Kidney energy is required for all growth, maturation and reproduction– the bones, marrow, and spine;  and […]

11:53 11:53

Savory Sweet Potato Rounds

By |2016-05-04T16:08:00+00:00February 11th, 2016|Categories: Autumn, Blogs, Comfort Food, Diabetes Friendly, Gluten Free, Main Ingredients, Recipes, Sides and Salads, Spring Recipes, Summer Recipes, The Seasons, Vegan, Vegetables, Winter|Tags: , , , , |Comments Off on Savory Sweet Potato Rounds

Simple and easy, this is a wonderful way to get sweet potatoes into your diet.

Contributed by Tyra BurgessSavory Sweet Potato Rounds – – sweet potato, coconut oil, mixed dried Italian herbs (rosemary, thyme, oregano), pink Himalayan salt (or other quality salt), fresh cracked pepper, cumin, Preheat oven to 425. Clean sweet potato and cut into 1/2 inch rounds and arrange rounds on a baking sheet. Brush each round with a little coconut oil then sprinkle with spices. Bake until soft about 30 minutes or until a fork inserted comes out easily.
Enjoy.; –

09:45 09:45

Nabe Pot (Japanese New Year’s Soup)

By |2016-12-29T12:24:16+00:00January 23rd, 2015|Categories: April's Blogs, Blogs, Comfort Food, Diabetes Friendly, Recipes, Soups and Stew, The Seasons, Vegetables, Vegetarian, Winter|Tags: , , , |Comments Off on Nabe Pot (Japanese New Year’s Soup)

Each Asian culture has its own New Year’s tradition.  In Japan, the Nabe pot often makes an appearance.  The process takes a little time, but that is a part of the celebration–taking time with family and friends.  The nabe stock is made from mushrooms soaked overnight and the soup is then heated and served at the dinner table with fresh vegetables.  Feel free to vary the vegetables to your tastes.   Just lovely.Nabe Pot (Japanese New Year’s Soup) – Nabe pots soups that are heated and served at the dinner table as part of Japanese New Year traditions. – shiitake mushrooms, chicken thighs with bones ( remove the bones and reserve for the stock), salmon filet (optional), tiger prawns (peeled with tails left on (optional)), bak choi (cleaned), carrot (peeled and sliced), daikon radish (peeled and sliced), spring onions or scallions (thinly sliced), bean sprouts (rinsed and drained), cabbage (thinly slice), tamari, firm tofu (pressed to drain water and thinly sliced), lime (thinly sliced), sake, Make the stock: For the stock. Soak shiitakes overnight in 4 cups of water.
Strain water in a pan, bring to boil and add in chicken bones, reduce heat to medium.
Skim stock as scum rises up to the surface. Simmer stock until it reduces one third.
Cut chicken and salmon into bite sized chunks. Boil these in 2 cups of water with 1 T. sake for 1 minute. Drain immediately under cold water.
Clean and remove shiitake stems. ; Make the nabe: Pour stock into a clay (donabe) pot or sukiyaki pot and place over table top burner.
Add remaining sake to stock and bring to boil.
Add the daikon and carrots and cook over medium heat for 15 minutes.
Add in […]

12:18 12:18

Nut Milks

By |2016-12-29T12:24:16+00:00November 19th, 2014|Categories: April's Blogs, Beverages, Blogs, Dairy Free, Desserts & Sweets, Recipes, Winter|Tags: , , , |0 Comments

Nuts make excellent milk, each one lending its own unique flavor and nutritional benefits.  Make a thicker cream to pour over hot baked fruit or make thinner to add to smoothies or make hot chocolate.

[…]

09:02 09:02

Baked Sweet Potatoes (or Yams)

By |2016-12-29T12:24:16+00:00October 30th, 2014|Categories: Autumn, Blogs, Dairy Free, Desserts & Sweets, Diabetes Friendly, Gluten Free, Recipes, Seasonal Recipes, Sides and Salads, Vegan, Vegetables, Winter|Tags: , , , |0 Comments

No drowning of sweet potatoes or yams in a syrupy sauce or under mounds of mini mallows–this simple recipe yields a naturally sweet, flavorful dish with wonderful earthy tones.

[…]

22:12 22:12

Pumpkin Custard or Pie Filling

By |2016-12-29T12:24:16+00:00October 6th, 2014|Categories: April's Blogs, Autumn, Blogs, Comfort Food, Desserts & Sweets, Late Summer/Transition, Main Ingredients, Seasonal Recipes, Winter|Tags: , , , , , , , |0 Comments

April Crowell Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

This recipe is a favorite of mine.  It’s wonderful as a custard for a breakfast or pour it into a baked pie shell for a delish, dairy free pumpkin pie.

 Pumpkin Custard (or Pie Filling) – – cooked pumpkin or squash puree, whisked, maple syrup, cinnamon, nutmeg, clove, all spice, sea salt, Heat oven to 425º.
Drain pumpkin drain off excess water is you are using previously frozen squash or pumpkin.
In large bowl, combine all all ingredients.
Pour into oven safe baking dish.

Bake at 425º for 15 minutes then reduce heat to 325º for 30-40 minutes or until a knife inserted comes out clean.
Yeah, really that’s it.
; – Healing energetics–Pumpkin nourishes the Earth element’s organs of Stomach and Spleen.  It helps warm the center, drains dampness and stabilizes the blood sugar.  Eggs provide some fat and protein and the spices warm and move the blood.

Primary season: Late Summer, Autumn and Winter

11:34 11:34

Honey Spiced Nuts

By |2016-12-29T12:24:19+00:00September 10th, 2014|Categories: April's Blogs, Autumn, Blogs, Herbs & Spices, Snacks, Winter|Tags: , , , , |0 Comments

Spiced nuts are staple in my kitchen.  I make up a large batch and freeze them. A small bowl is set out on the counter for snacks and we toss them onto salads, over hot grain cereals, into granola or send them off to school for a nutritious snack. This recipe is a general guide, feel free to use your favorite spice combinations or to add in minced candied ginger or dried fruits like cranberries.Honey Spiced Nuts – – mixed nuts (cashews, pecans, walnuts…choose your favorites), honey or maple syrup (start with less and increase to just cover the nuts, to avoid gooey nuts), cinnamon, nutmeg, cloves, ginger, salt and pepper (to taste), – Healing Benefits: Although nuts will vary in their content of protein, oils, vitamins and minerals we can look at them overall and get the general idea of what they have to offer. As a group nuts build and strengthen the body.  They add on weight and fight deficiencies.  Yin building (fluids and fats) and warming nuts are good for thin, weak and frail types but should be avoided if there is excess dampness, phlegm or yeast.  Too many nuts can scatter the energy making a person feel ungrounded or unfocused.

Primary Season: Autumn and Winter.