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Soul
Kitchen
Winter Nourishment
Mary Lane
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The brightly colored fall leaves
have dropped away, creating a safe, rich environment for nature
to nurture the seeds of her next generation. The leaves decay
and become both food and harbor, protecting the future plants
from harsh weather so they may gestate and birth come spring.
Mother Nature pulls in her energy and regenerates, taking care
of herself so she can have the energy to care for all her new
offspring in the following cycle.
It is natural for us to feel the same. We are as much a part of
nature as any other being living on earth. Winter is a time to
pull in, rest, regenerate, and build our life force so that we
can have the energy to spring forward with the rest of the new
growth.
Our energy descends deep within. Winter is the time to nourish
the organs that house our life force energy, the kidneys, so that
we have enough stored to support us to ride the wave of the next
cycle.
Unfortunately, social customs have created quite a different scenario
that does not lend itself to the natural flow at this time of
year. It has become a very social and stressful time, which does
not allow regeneration. However, when we do find time much needed
rest, it is the perfect opportunity to prepare slow cooked foods
such as stews, soups and grains cooked in a large amount of liquid
for a long period of time; they nourish our body deep within.
These cooking methods are ideal for optimizing our regeneration
time. There are foods that are particularly suited for nourishing
and building our kidney energy that also lend themselves to these
cooking methods.
Traditionally, the ancient ones stored root vegetables for the
winter that require longer cooking, which warm our bodies in the
cold weather. Because we live near the east coast, the seaweeds
from the Atlantic Ocean are ideal for nourishing our kidneys.
Dried beans such as black beans, kidney beans, adzuki beans and
mung beans are a great addition to our soups and stews for this
deep nourishment. Following are two simple recipes that support
us in the winter months. Take time to rest and
enjoy.
Kidney Bean
& Sweet Potato Stew
1 medium onion, chopped
4 medium cloves garlic, chopped
1 Tbsp fresh ginger, chopped
1 medium carrot, sliced thin
1 medium green bell pepper, cut into 1 inch squares
2 cups sweet potatoes, cut into 1 inch cubes
2 cups crimini mushrooms, stems removed and sliced medium
thick 1/2 tsp cinnamon
1 tsp red chili powder
1 tsp paprika
1 TBS tomato paste
2 cups + 1 Tbsp vegetable broth
15 oz can kidney beans, drained or cooked dried beans salt
and black pepper to taste |
Prepare first seven ingredients by chopping and slicing.
Heat one tablespoon of broth in a medium to large soup or
braising pot. Sauté onion in broth over medium heat
for four to five minutes, stirring frequently, until translucent.
Add garlic, ginger, carrot, pepper, sweet potatoes, and
mushrooms. Continue to sauté for another five minutes,
stirring frequently.
Add spices and mix thoroughly. Mix
tomato paste and broth together and add. Cover and simmer
on low for about thirty minutes stirring occasionally. Add
beans, salt, pepper, and continue to cook for another five
minutes on medium heat uncovered, or until vegetables are
tender. Serves four.
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Encounter with the Sea Goddess
Soup
The sea surrounds all of us. So I recommend this easy winter
soup for anyone who wants to build and balance his or her
kidney energy and adrenals. The seaweed is great medicine
for the kidneys, and the tofu and shrimp together balance
the energy. |
3 medium pieces each dried sea vegetables such as wakame and
kombu
1 cup dried shiitake mushrooms, (chop after soaked)
2 cups of warm water to soak seaweed and mushrooms, save for
soup 1 medium onion cut in half and sliced thin
4 medium cloves garlic, chopped
1 Tbsp minced fresh ginger
1 Tbsp chopped dulse seaweed
3 cups chicken or vegetable broth
6 oz firm tofu cut into ¼ inch cubes
6 oz small shrimp
1 Tbsp rice vinegar
2 Tbsp mirin rice wine
2 Tbsp chopped cilantro
3 Tbsp soy sauce
2 Tbsp minced scallion salt and white pepper to taste |
Rinse and soak sea vegetables in warm water. Save water.
Sauté onion for five minutes
stirring frequently over medium heat. Add garlic and ginger
and continue to sauté for another minute.
Chop sea vegetables, chopped shiitake
mushrooms and add to soup along with soaking water and broth.
Bring to a boil on high heat. Reduce heat to medium and
simmer for twenty minutes. Add tofu and shrimp and simmer
for another five to seven minutes. Add rest of ingredients
and serve. Serves four.
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Mary Lane lives in Asheville, NC where
she teaches seasonal cooking classes and provides private consultations.
She supports people to align with the wisdom of nature through
their relationship with food, drawing upon the ancient Taoist
tradition of the Five Element System.
Contact her at merrylane@earthlink.net
or by calling 828-505-0996.
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