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.

Opening the Middle Dan Tian in 3 Gates Gong

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

Classical Chinese Medicine Study Group

I am going to be starting a new Classical Chinese Medicine study group in January. I have led an ongoing group for a number of years (except last year), with Elisabeth Rochat de la Vallee supervising and meeting with us twice a year, when she is in the area. In the past we have focused on the Neijing Suwen, working with key chapters in Chinese.

The format for the study group is very collaborative and interactive with discussions and presentations. The group works together and as individuals to make a functional (i.e. for our own understanding) translation of the text which will give people experience with reading and writing classical Chinese - it truly is "Chinese Medicine from the Classics." This is something that I love doing!

I am looking at starting mid-January of 2011. I haven't set a specific date or time yet, but we previously have met on a Saturday or Sunday morning from 10-12 or so. This will be an ongoing group so there is not a set timeframe in terms of number of months, etc. We usually meet once a month as a group (except for December due to holidays and what-not) and then twice a year with Elisabeth. After the first meeting people should have an idea of whether it is something that they would like to continue on an ongoing basis. The group is ideal for practitioners or students of Chinese Medicine, or those with some background in the basic theories of Traditional Chinese Medicine.

Contact me at http://traditionalhealtharts.com/contact.html if you are interested or have any questions.

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.

Lily Photos

People have been asking for some photos of Lily, so here they are. The top photo is Lily at Mt.Shasta, sampling the local fare. Then Lily with Maracas, Lily playing with Elisabeth Rochat de la Vallee and finally, Lily joking around with Dr. Bear (Iwashina Anryu) and Lori.

Harmonizing with the Season

I will be sending out the second newsletter in the current series of newsletters soon. The series looks at the practical, adaptable methods, practices and approaches to health that are detailed in the Chinese medical classics. This current newsletter focuses on harmonizing with the seasons, with an emphasis on autumn (because it is autumn, of course). I discuss this in the office a lot, as the seasons have a tremendous influence on our energy, emotions and overall health.

In the autumn it is easy to get overwhelmed and burnt out. There is a reversal of the qi - from the outward, open movement of the summertime, to the drawing in or harvest of the autumn. This makes it easy for heat to accumulate in the chest, leaving us feeling overwhelmed and reactive. It is important to take the steps to keep yourself in harmony with the season.

The key themes of autumn are discernment, boundaries and letting go of what is not essential. It's ok to work hard (essential even), but that work needs to be on the things that matter. If you are feeling overwhelmed, ask yourself, what would happen if I didn't do (fill in whatever you like here)? If the answer is "not much" then don't do it. Spend the time on what is more essential to you and you will be on your way to more fully participating in the movement of autumn.

In the newsletter article I'll have more on this.