Nourishing Life - Nutrition Workshop Download Available

Nourishing Life: An Introduction to Chinese Medicine Principles of Food & Nutrition

Download in MP3 & PDF format

I am happy to have this available now in our online shop. This program includes downloads of the two hour audio recording of the workshop and an e-book in PDF format of the handout for the class. The recorded workshop covers practical Chinese Medicine principles of food and nutrition that are easily applied to modern life, optimizing your diet to meet your individual needs and goals, eating with the seasons, and balanced eating to enjoy your food.

http://cthashop.blogspot.com

Two New Classes on June 4th

Medical Qigong - Moving Gong - Saturday June 4th from 9:30-11:30

This workshop will cover the philosophy of movement within Medical Qigong, the First Full Moving Qigong (Taiji Dongzuo Gong) of Comprehensive Medical Qigong, the Second Moving Gong parts 1 & 2 and adapting to seasonal and environmental changes with Qigong.

The fee for the workshop is $35.

Nourishing Life - Chinese Medicine Principles of Food and Nutrition - Saturday June 4th from 1:30-3:30

Some of the most common questions that I hear in the office are:

How come I ate just what I was "supposed" to and felt bad?

What foods should I eat and avoid?

What is the best diet to follow?

The answer to these questions is simpler than most people think. It is all about understanding your own body and following a few simple principles that allow you to eat the foods that work for you in a way that works for you.

This workshop will cover practical Chinese Medicine principles of food and nutrition that are easily applied to modern life, optimizing your diet to meet your individual needs and goals, eating with the seasons, and balanced eating to enjoy your food!

The fee for the workshop is $35

If both workshops are going to be taken, the fee for the day is $55.

Miso Soup

Miso has been in the news a lot lately in regards to radiation, etc. I have always felt though that there are many good reasons to include it regularly in your diet and wanted to re-post this (from June of 2010) recipe that I regularly use and recommend:

To make miso soup, start by bringing 4 cups of water to a boil. Add 1 piece of Kombu seaweed that is about 3 inches by 3 inches (it best to rinse the seaweed first in cold water). Reduce heat and simmer covered for 20 minutes. Remove from heat and add a small handful of dried Bonito (dried, fish shavings). Let sit for several minutes then strain. Put 2 teaspoons (or more depending on taste preference) of miso paste in a bowl. Mix in one cup of the base that you have prepared and add a small pinch of Wakame seaweed. All of these ingredients - Kombu seaweed, Miso paste, Bonito, and Wakame seaweed - are available at an Asian market.

Nourishing Life Booklet & Newsletter Update

I've had people asking for the PDF booklet that I sent a link for in the last newsletter. The booklet is called Nourishing Life: Traditional Chinese Medicine Principles of Individualized Nutrition.

Here is a link to the free PDF: http://traditionalhealtharts.com/misc/NourishingLife.pdf

Also, I've been a bit behind in sending the newsletters lately as I've been working on a writing project with Peggy Schafer that has taken all my spare time. That is wrapped up for now, so I'm hoping to send the next newsletter out fairly soon.

Pork Chops and Bacon Kale over Congee

I have had people asking about ways to serve congee and also ways to serve pork, so here is one of my favorite meals combining the two: pork chops with bacon kale over congee (a recipe for congee is here: http://traditionalhealtharts.blogspot.com/2010/11/slow-cooker-congee.html

In addition to the congee you'll need thin cut pork chops, olive oil, one bunch of kale, 2 slices of bacon (all natural preferably), raw walnuts and, if you like, umeboshi paste.

To prepare the pork chops heat up a large pan to medium with a tablespoon or two of olive oil, rub the chops with olive oil and then add the chops to the pan. Brown them for a couple of minutes on each side, then turn the heat down and cover them until they're done, turning them occasionally. Once they're done take them out and cut them into strips.

To prepare the bacon kale, chop the bacon into small pieces and cook in a pan or wok. Chop the kale while the bacon is cooking. Once the bacon is cooked, remove from the pan and set aside, and add the kale to the pan. Stir-fry the kale until it is done and then stir the bacon back in.

For the garnish, dice 1 or 2 walnuts and toast them in a pan or oven. The umeboshi paste can be purchased at an asian market or health food store (you'll only need a tiny bit of the paste per serving - about the size of a dime or so depending on taste).

Most of the prep and cooking can be done simultaneously - it should only take about 20-30 minutes total (not counting the congee, of course).

Serve the pork chop strips and bacon kale over the congee with the garnish on the sides.

Slow-Cooker Congee

Congee (or "Jook") is a wonderful, easy to digest, highly nourishing rice porridge dish. This recipe falls under the category of "more things to do with stock." I often recommend this when people need to restore their energy, and seasonally, it is one of the most appropriate dishes for consolidating the energy in the winter.

Start with 4-6 cups of stock and 2-4 cups of water (depending on how concentrated you want to make the congee) for a total of 8 cups of liquid. Put this in your slow-cooker/crock-pot. Add 1 cup of short grain white rice (I like Koda Farms Kokuho Rose). Turn your slow-cooker to low and come back in 6-8 hours. About 20 minutes before you're ready to take it out add about an inch of fresh ginger cut into matchstick size.

This will make 4 servings. Serve it topped with pork, sauteed greens and freshly toasted walnuts - or whatever else you like!

Note: To make this on the stovetop increase the fluid to 10 cups, bring to a boil and then simmer on low until it is ready, probably an hour or so. Again add the ginger 20 minutes or so before its done.

Using Bone Stock in Everyday Cooking

We are now in the time of year where the energy is moving inward. This is a great time to use bone stocks in your everyday cooking to support the energy and nourish the kidneys. I'll post a recipe soon for slow-cooker congee using pork stock, but in the meantime, start using a small amount of stock - around a tablespoon or so - when you steam vegetables and cook rice. Just mix it in with the water and you have a quick way to get concentrated nourishment that consolidates the qi and supports the essences.

To make stock follow the recipe: Making Bone Stock

Using A Gaiwan to Prepare Tea

I have had many people ask me the best way to prepare tea. Of course, everyone has their own preference, but I like to use either an yixing clay teapot or a gaiwan. As shown in the photo to the right, a gaiwan set consists of the gaiwan container, which is shaped like a cup with a saucer and lid, and a teacup or pitcher to pour the tea into once it has brewed.


Step 1. Put the tea in the gaiwan (the cup shaped container with the lid).

Step 2. Rinse the tea by pouring boiling water (or cooler water for green tea) into the gaiwan over the tea.

Step 3. Carefully, using the lid as a strainer, pour the rinse water from the gaiwan into your teacup to warm the cup. Pour out the rinse water once the cup is warm.

Step 5. Prepare the first round of tea by filling the gaiwan with boiling or just boiled water (again use cooler water for green teas) and cover, letting steep for 15-30 seconds or so. Once it has steeped pour into your teacup (or cups), using the lid as a strainer. Sip and enjoy!

This can be repeated multiple times, with slightly longer infusion time each round.

Salt Chicken

From the Traditional Chinese Medicine perspective, chicken has a warming effect on the body. This recipe is great for this time of year (and even in the summertime) as cooking the chicken in salt "cools" it, making it more appropriate for warmer weather - and very tasty.

All you need is a whole chicken and 1 pound of good quality sea salt (not table salt).

Put the salt in a wok or large cooking pan. Heat the pan on high until the salt starts crackling. Lay the chicken on top of the salt, turn down to medium and cover. Cook for 50 minutes and you're done!

I like to serve this over rice with steamed greens or stir-fried vegetables and mushrooms.

The Way of Tea

I often talk about the health benefits of tea in the office. However, a high quality tea also provides a deep and quiet enjoyment and, traditionally, is even seen as as way to cultivate one's awareness and sensitivity.

The tea itself is fundamental, but we also need pure water (ideally spring water, but most of us don't live by a pure mountain spring, so as fresh and pure as possible), a teapot or gaiwan to brew the tea, a kettle to prepare the water, and of course, a source of heat. These basic elements reflect the Five Elements or Phases of nature: Wood/Greenery (tea), Fire (heat source), Earth (clay or ceramic pot), Water (well, water) and Metal (kettle).

Perhaps the most important element in all of this, however, is you! Sitting quietly with a few friends, slowly sipping your tea, notice the color and aroma and let the flavor roll back along your tongue. Notice the feeling in your mouth and throughout your body as the qi of the tea begins to circulate. This quiet pleasure is part of the Way of Tea - Cha Dao.

Making Bone Stock

I often recommend bone stock for restoring the energy and providing condensed, high quality nutrients. Within Traditional Chinese Medicine, making this is extracting the essences of the animal that provide tremendous nourishment.

This is the basic way to prepare bone stock:
To make bone stock, start with 4 pounds of beef or pork bones (pork neck works really well). Pork bones will be more cooling, while beef will be a little warming. Bake the bones in the oven at 350 for 20-30 minutes. Then put the bones in your stock pot, add 1 gallon of water and 4 tablespoons of rice vinegar and bring to a boil. Cover and turn down to a simmer for around 8 hours. Strain the bones and let the stock cool. Refrigerate what you will use within a week and freeze the rest. As it cools it is normal for it to solidify into gelatin. This can be used for making congee, as the base for soups (diluted with water) or added in small amounts to soups, stir fry, steaming water for vegetables, cooking grains, etc.

Miso Soup Recipe

I have been recommending miso soup to a lot of people lately - it aids digestion, benefits the energy and provides great, tasty nourishment. Here is how I usually prepare it:

To make miso soup, start by bringing 4 cups of water to a boil. Add 1 piece of Kombu seaweed that is about 3 inches by 3 inches (it best to rinse the seaweed first in cold water). Reduce heat and simmer covered for 20 minutes. Remove from heat and add a small handful of dried Bonito (dried, fish shavings). Let sit for several minutes then strain. Put 2 teaspoons (or more depending on taste preference) of miso paste in a bowl. Mix in one cup of the base that you have prepared and add a small pinch of Wakame seaweed. All of these ingredients - Kombu seaweed, Miso paste, Bonito, and Wakame seaweed - should be available at an Asian market.