A great way to use the season’s beautiful spaghetti squash. Spaghetti squash is also a great alternative if you can’t eat or need to avoid flour based pastas.
Congee, Shi-Fan (literally, rice water) or Jook. Whatever name you give it, rice porridge has been the foundation of nutritional healing since…well, we started playing with fire and cooking. It is my first recommendation for anyone who is weak or ill, whether young or old.
Congee is a eaten by millions as a breakfast food. The simple gruel is served with a variety of side dishes, shredded vegetables and fish, shredded meats and pickles.
Besides being a great morning start, congee is a fantastic healing food.
It’s just rice and water or broth. Perhaps another ingredient is added to added to create a specific result. Sounds boring right? However, sometimes simplicity is the best approach to healing. I always consider the client’s digestive vitality first in any treatment. If they have problems absorbing nutrients for whatever reason, be it illness, chemo or radiation treatment or constitutional weakness, they will not transform the food they eat into healing nutrient qi. In these cases, simple foods cooked for a long period place less of a burden on the digestive system.
Who can benefit from congee?
Anyone. I’ve seen it work wonders with toddlers on acid reflux medicines to seniors battling dementia, those going through chemo and radiation to those just fighting the common cold. There is no magic, it is just simplicity.
Healing benefits of congee
Rice is neutral to warming, there are over 8 thousand varieties of rice and very few people are allergic to rice. If you are someone avoiding gluten…use a gluten free rice. Rice tonifies the Qi and Blood and harmonizes the Middle Burner (your digestive system), the Stomach and the Spleen. Water balances our PH, detoxes and nourishes Yin. The rest of the recipe is up to […]
Summer cooking at its best is easy, colorful and uncomplicated. Ratatouille makes the most of the season’s vegetables like tomatoes, eggplants and peppers. This grilled version can be prepared in two ways. The vegetables are first grilled and you then dress them right at the table and serve them immediately or you finish marrying their flavors over the stove top. Both are delish–it’s just a matter of choice. I tend to prefer the first method, as it’s simpler and doesn’t heat up the kitchen.
Double this recipes or toss leftovers with cooked quinoa and a little extra dressing (if necessary) for a light, high protein dish. […]
We thank Soraya Maleki Spence, who used to work at Pulse, for this fantastic recipe. A traditional soup served at Nowruz-the Persian New Year in the March and represents new life and longevity. I prepped this for the website several years ago and I’ll be honest… it makes a fabulous breakfast.Ash-e-reshteh (Persian New Year Noodles With Beans) – – chickpeas (washed and soaked overnight), kidney beans (washed and soaked overnight), fava beans (washed and soaked overnight), dry lentils (rinsed and drained), yellow onions, olive oil, garlic, tumeric (ground), mint leaves (minced or torn), thin egg noodles (broken into thirds), leafy greens (spinach or chard) (stemmed and coarsely chopped), dill leaves (minced), cilantro (minced), parsley or flat-leaf parsley (minced), plain, unsweetened yogurt, chicken or vegetable stock, sea salt, Peel and dice one of the onions. In a large pot over medium-high heat 4 T. of olive oil. Add onion and saute until onions are lightly browned, about 5 minutes.
Drain and rinse chickpeas, kidney and fava beans. Add beans to the onion along with 4 minced cloves of garlic, the turmeric and the lentils. Sauté for 1 minute then add the stock and bring to a boil. Boil, covered for 1 hour. Loosen lid on the pot, so the pot is partially covered and continue simmering the stock and beans for 1 1/2 hours more, stirring occasionally. Season with salt.; Peel and slice the remaining onions into thin half moon shapes. In a large skillet, heat 3 T. olive oil over high heat. Add in the onions and sauté, stirring frequently until caramelized. Add in remaining garlic and mint and sauté for […]
Clafoutis, a dish popularized in America by Julia Child, are easy to make and endless in variety (see notes). Just think of them as mini quiches without the crust. These clafoutis make lovely items for spring brunches as they can be eaten hot or at room temperature. They are also great little after-school nibble or to pack for a picnic.
This recipe comes from Daverick Legget’s book Recipes for Self-Healing. The following is his intro to the soup.
The art of making a good onion soup is to cook the onions slowly, preferably in a heavy cast iron pot. Beef stock is more traditional than the miso suggested in this recipe and may be substituted if preferred. Served with a good hunk of crusty bread it is almost irresistible.
Pea soup? Oh, yes! Peas are high in minerals, vitamin C, D, protein and folic acid. And they are simply delicious in bright and lively soup. This soup is beautiful for spring as it contains several foods that specifically prevent or treat spring maladies. Peas, cool and enter the Liver, Stomach, Spleen and Heart, relieving congestion and aiding Qi flow. The warm pungents (onion family) drain phlegm and clear the sinuses and aid digestion. Mint, a cool pungent, also treats sinuses and Lung and Liver patterns. For additional color garnish with fresh chive blossoms.
Minted Pea Soup – – onion (diced), leek (cleaned and diced), scallions (diced), olive oil, garlic (crushed), peas (fresh is ideal!), vegetable or chicken stock, chives, fresh mint (crushed), salt and pepper (to taste), fresh cream, In large sauce pan sauté onions, leek and scallions in olive oil until onions are translucent. Add garlic and peas and sauté for 2 more minutes. Add stock and bring to a boil. Reduce heat and simmer for 30 minutes.
Add chives and mint and cook for 5 minutes. Remove from heat and transfer to blender (or use an immersion blender) puree until smooth. Add salt and pepper to taste and garnish with a dollop of cream and fresh chives.
; – Health benefits: <a href="http://www.pulseholistichealth.com/living-with-the-seasons/merry-mints-healing-energetics-mint/">Mint</a> is abundant in the Spring and with good reason, their medicinal properties are numerous and particularly beneficial to many Spring maladies from <a href="http://aprilcrowell.com/blogs/its-all-in-your-head-treating-headaches-with-chinese-medicine/">headaches </a>to <a href="http://aprilcrowell.com/blogs/the-liver-in-chinese-medicine-controller-of-planning-and-vision/">Liver </a>patterns.. Use them in teas to help lift the spirit, counter allergies and sinus congestion, aid digestion and help calm aggression and tempers that often arise with the season.
Primary season: Spring and Autumn
<a href="http://www.pulseholistichealth.com/nutrition-articles/peas-please-a-…at-an-old-food/">Learn more about Peas!</a> – main course – […]
Yusheng is a classic dish served every Chinese New Year in Singapore. The simple and raw ingredients symbolize vitality and renew, and the Cantonese word for fish is homophone for prosperity. Part of a joyous even, everyone calls out “Lo hei!” while using their ingredients to toss the ingredients high into the air. Lo hei is another clever homophone, meaning ‘mix it up” it sounds just like the Cantonese words for “prosper and more”. Feel free to expand or add in your favorite ingredients and toss it up!
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 […]