Alternative, Integrative & Functional Medicine using food

monsoon-is-a-time-to-stay-dry

17

Jun

2015

Monsoon is a time to stay dry

Monsoon is a time to stay dry, keep your inner ecosystem healthy and strengthen immunity.  This way you can combat the outside wet and damp conditions. From a Macrobiotic perspective the outside environment is yin (wet/cold) and we need to build a yang (dry/warm) condition. A damp and wet condition is home to many germs, mosquitoes, viruses; therefore the immune response must be strong. How do we do this with simple recipes to help us keep warm, and those that strengthen us to keep our immunity high?


Very simply, we must incorporate some warming soups, stews, herbs and good fermentation (to strengthen our inner flora and fauna) that will helps us achieve this. Also, have some fun while we do it, healthy food need not be boring.


My first recipe is a round vegetables soup, why round vegetables as they settle the stomach, providing a yang energy and combined with the right cooking style which is a slow boil, is perfect for this weather.


Round vegetable soup – tremendous calming energy and satisfied feeling in your belly!


Servings: 4


Ingredients


½ cup yam (suran) cubed


2 turnips (shalgam) cubbed


3-4 colocassia (arbi) cut small


2 carrots diced


1 white raddish (mooli) cut small


1 onion sliced long and thin


3-4 cinnamon sticks


3-4 cloves


1 tablespoon curry powder


4 teaspoons dark or light miso


1 tablespoon olive oil


3 cups of water or vegetable stock


Method 


Add oil to a soup pot, before it heats up add onions, cinnamon and cloves, sauté till onions a little soft


Add vegetables in the following order: turnips, yam, colocassia, white raddish and carrots. 

Saute for 10 minutes and then add the curry powder


Add water or stock and after first boil, simmer on low for 20 minutes


Once the vegetables are tender, blend it with a hand blender


Take out a little soup brith in a cup, add the miso, mix well and put it in the soup pot.  Give it a good stir.


Garnish with parsley


Caribbean Fish Chowder


1 palm size fish cut into chunks without the bone; ½ an onion sliced thin, take 1 tsp olive oil add the onions sauté for about 2-3 minutes, slice ½ a carrot long and thin (match stick size), add to the oil sauté again, add 1 tabsp of curry powder (the curry powder is a blend of all the spices which will keep heat within the body to warm you, and haldi [turmeric] to fight infections) add ½ cup coconut milk, bring to a slow boil, add the fish chunks and boil for 5-7 minutes. Serve on a bed of quinoa or brown rice.


Nothing like a warm healthy dessert with something natural, specially baked to give you warming and dry energy.


45

MIN

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