Five Flavors Kitchen

Avoid this Vitamix Mistake

Ok it's 2014 - a new year a new you! It's the perfect time for a juice cleanse - right?! Well, maybe not, at least not in the Northeast, because in case you haven't noticed- baby, it's cold outside!
It would probably be better for most everyone if people started the year with a soup cleanse. From the Chinese medicine perspective the idea of a cleanse involves an activity, a Yang type process. People contemplating a juice cleanse want to kick start their metabolism. Ironically, though, a juice cleanse, especially for more than a few days in cold weather can do just the opposite.
Most juices are cold in nature and cold slows things down. So drinking cold juices over a period of time has the potential of slowing down metabolism - unless you use a secret ingredient - ginger. Actually you can use any warming spice, but ginger is easy and available. (Actually soup would be better.)

It doesn't take much just a slice or two. You can also make a tea with different spices like cinnamon and star anise and use it as part of all of the liquid in your juice.

If you simply must juice, try a variation of this:
1 carrot
er 1 apple
1/2 - 1 bananna
1 beet
2 slices of ginger
Pinch of salt
Water to cover
Blend until liquified

If you want a more substantial juice you can use regular milk or a non-dairy milk. (But i think that makes it a smoothie.)

Did I mention soup?

Zucchini Season

 

This is the season where zucchini's rule. Huge leafy plants 4-5 feet around that produce an abundance of squash, zucchini exemplifies the good news/bad news line. The good news: we have bunches of zucchini. The bad news: we have bunches of zucchini!

Zucchini is a great vegetable for the season. It supports the Earth element, dominant in late summer, and generates fluids. One cup sliced only has 29 calories, 3 grams of fiber, 7 grams of carbs and even has a gram of protein! It also has vitamins A, C, K, minerals like potassium, magnesium, calcium and iron. For more info check this link.

So how do you cook this wonder veggie? Zucchini parmigiana? Zucchini juice ( actually zucchini juice works quite well with carrot). Please send in your ideas and recipes? Thanks. (I got about 25 pounds of zucchini last weekend! I had a couple of extra plants because I thought the first few I planted were not going to make it. I was wrong.)

 

Safe Ceviche

Usually street food should bring to mind two words "tengo miedo".  I am afraid - and very afraid you should often be. Sun, questionable water and  questionable fish can be a problem. The street food looks great, but is best left to charming photos unless you know the vendor.

In this case I did. OK not well, but my friend vouched for their reliability. The head Maria carefully described the pure water and disinfectant type products used. She showed me the ice packs for keeping things cold. She told me of the same day trip to the coast to procure the freshest product. Shrimp, shark and faux crab were combined with onion, Worcestershire sauce, cilantro, lime juice, a little tabasco, tomato and a little salt.

My friend ate a full size portion and now several hours later is still fine. So if you are in Panajachel
make sure to go to the lake and feel confident in trying this ceviche (really a generous size portion!) It´s only going to be available until Easter.

Now if you are in New York, the street vendor hot dogs should bring to mind two words ¨"tengo miedo".

 

 
 

Sotto Voce (how the onion can improve your voice and help get rid of cough)

My Uncle Ilo (short for Italo) always said that one should eat onions and garlic to improve one's voice. I, of course, did not believe him one bit. I was very young. He was very old and his main credentials seemed to have been playing piano for silent films and getting us all lost with his "short cuts" driving one place to the next. ( He could easily turn a half hour trip into 3.) 

Turns out, Ilo was right. The Greeks and Romans also  credited the allium family (this includes onions, garlic, shallots, leeks and scallions) with voice benefitting effects. Nero was said to have eaten a plate of leeks a day for this purpose while Aristotle credited the clear voice of the partridge to a diet with leeks. Maybe Uncle Ilo and these guys talked. In Chinese medicine onions and the alliums in general are thought to be pungent in nature. They break things up, "dispersing" being the commonly used term. Onions break up and help disperse phlegm. This is of great benefit to anyone with "a frog in their throat".

Chomping on onions, thought, is not always practical. Traditionally a syrup was made that was easier to take. The classic recipe was pretty simple:

In a small glass jar  layer chopped/sliced onion with brown sugar. Cover and after a couple of days on the counter a syrup will form from the moisture in the onions. You drain the syrup from the jar and refrigerate. Take a tablespoon to help relieve hoarseness or a cough. 

This type of preparation may have some risk, however. There is a slight chance that leaving the onion on the counter will encourage the growth of bacteria. This is a similar warning given to people infusing olive oil with garlic or lemon peels.

There are a couple of work-arounds though. If you have a juicer, you can juice an onion or two and mix this with honey (preferable because you get all the benefits of honey) or a simple syrup. If you juice you may want to make some extra and save it in the freezer in an ice cube tray so you can pop out a cube whenever you need it. Traditionally you can actually use the pulp as a poultice   over your sinuses on the face or on your chest or back for congestion and cough. Think mustard plaster. You have to be careful, though. Like the mustard plaster this can be irritating and if you're sensitive can leave a rash. Onions near the eyes can also cause tearing. Perhaps you should save the onion pulp for meatloaf or veggie burgers. 

No juicer? No problem! Chop unions and simmer in enough water to cover the onions to make a strong onion tea - about 10 minutes or so. Strain the liquid (reserving the pulp for some other purpose).  Take the liquid and add an equal amount of sugar and heat slowly to make a simple syrup. Refrigerate. 

If you'd like you can mix a little alcohol (citrus based ones would be best) with this for that OTC alcohol based cough syrup effect. (Though no cough suppressant or acetaminophen here!)

Next posts will outline some variations on this theme and some really great alcohol infusions you can make at home!

FYI click on this link to hear one of Uncle Ilo's most frequently played selections. (Unfortunatly we never got a recoding of Uncle Ilo playing it, but Debbie Reynolds did a rousing rendition in 1950!)

Eye Candy (cooking with raisins)

Ok maybe you're one of the very health aware people who knew that January is National Glaucoma Month and you've been doing all kinds of good things for your eyes all month. More likely, you're among the many who have been looking at glowing screens way too long and have dry, red and irritated eyes.

Either way, this recipe is for you. In Chinese medicine the eyes have an association with the Liver. Dry irritated eyes could be the result of a "Liver Blood" or "Liver Blood and Kidney Yin" deficiency. (Liver Blood and Kidney Yin deficiency can cause a lot of problems among them menopausal symptoms so if you've been told that this is your "pattern" this recipe would also apply.)

Raisins, like other berries, benefit the Liver, fish tends  to build yin while the sour flavor of the vinegar also has a Liver affinity. The sour flavor also astringes which balances the dispersing nature of the onions. The onions, by their dispersing nature, help keep things from being too heavy.

 

Ingredients:

1 pound of mild flavored fish, tilapia and haddock would be good choices. I used sole because it looked the best today

1 medium/large size onion sliced thinly. I used a yellow onion because I had , but other types of onions would work just as well

1/3 cup raisins - I used the lighter variety, because I liked the way it looked, but the regular dark ones are just fine

3 tablespoons rice vinegar or chinese cooking wine  - the wine is made from rice and has salt added alcohol would lend a "moving" quality - if you use the cooking wine still add a little vinegar to get the sour flavor

3 tablespoons of water

1-2 tablespoons of toasted pine nuts - not too many due to their oily nature

A few leaves of cilantro or parsley

Sea salt to taste

Citrus zest (optional, I didn't use it because I didn't have any, but it's really good if you do have it and helps regulate Qi too!)

 Enough olive oil to saute the onions

Directions:

Soak raisins in water to rehydrate them

Saute the onions in a frying pan that you can find the lid to. Season with salt while cooking. You want to cook the onions slowly here  - cook till soft, but not brown. Add the raisins and mix. Then play the fish on top of the onions, season with a little salt, add vinegar/wine and water and cover. Don't leave the kitchen because the fish will cook in a few minutes. It's basically steaming which preserves the Yin. Before serving add a few nuts, cilantro and citrus zest.

Feel free to play with the ingredient amounts. This is cooking, not baking or rocket science. You may want it more sour - add more vinegar. The recipe will then be a bit more astringent. Don't use too much alcohol, though, as that would make the dish too warming and moving for the purpose of moisturizing. (Alcohol and certain deserts - well that's a different matter and post. - soon, I promise!)

 

 

It's National Soup Month (it's even good for your skin!)

  Pear and Coconut Soup

Happy January and happy second season of Dryness! Yes, traditionally in Chinese medicine Fall is the season of dryness, but having been to China, I now realize that's because they don't have the drying radiator heat so prevalent in the US Northeast.

Dry sinuses, dry eyes, dry skin - it all seems to get worse in the winter. So, it's really important to nourish the Yin during the winter. Soup is the perfect food for this time of year. It's warm to support the body during the coldness of the season, yet still brings fluids to the party.

Soup is extremely versatile, allowing you to customize for your specific needs. If you're a little blood deficient, you can have soups with meat or red or black beans, if you have hypertension, celery or tomato soup would be an excellent choice.

For general dryness though, pear and apple soups are great. Asian pears particularly help moisten the Lung and the Lung in Chinese medicine also governs the skin. Dry hacking cough, dry nose, itchy skin - pears are your friend. You can of course eat pears or cook them in some other way, but making them into a soup adds moisture and gives you the option of adding some embellishments.

For those of you liking detailed recipes, Allrecipes has an interesting pear/apple soup. My version is a little more specific to supporting the Lung/Kidney, and perhaps a bit more free form.

 

Pear/Coconut Soup with Lemon and Tangerine Zest

Pear/Coconut Soup

Ingredients:

4 large pears

The juice of a fresh lemon

About 2.5 of water or better yet, coconut water

A cinnamon stick, a few cardamon pods, a couple of star anise, a few slices of fresh ginger or a tablespoon of ginger syrup

About a tablespoon of honey or more to taste

A pinch of salt

A few tablespoons of unsweetened thick coconut milk/cream or more to make more creamy (I used the Taste of Thai brand)

Directions:

Core and chop the pears

Combine ingredients in a saucepan bring to a boil and reduce to a simmer for about 20 minutes or until the pears are tender.

Allow to cool a bit especially if you're using a conventional blender to process in the next step.

Remove the cinnamon, cardamon, anise and ginger slices

Blend with an immersion or conventional blender until smooth ( the immersion blender is easier)

Lemon and/or orange zest makes a great garnish.

********

The addition of the aromatics here helps "disperse" the Lung - they help the lung function better. The coconut cream nourishes the Kidney (important during the winter)and generates fluids, while at the same time supports Yang (the functional aspect of the body).

Depending upon your goals and taste you can play with the ingredients - concerned about some phlegm - up the ginger and other spices and reduce the coconut milk and honey. More concerned about dry skin - up the coconut milk. Hate cardamon - leave it out! Facing January is difficult enough. Have enough soup and you may even be able to use your Hello Kitty humidifier less often!

 

 

 

 

NYC International Pickle Day

Nagano, Japan   April 2006

 

I can't believe it's that time of year again - time for the NYC International Pickle Day Festival in the Lower East Side, formerly home to many pickle producers. This is the 10th year for the festival that makes it clear that pickles go way beyond the cucumber.

Traditionally fermented foods have many health benefits deriving from their ability to promote health gut flora - that's the beneficial bacteria in your digestive system. The sour flavor in Chinese medicine stimulates the Liver/Gallbladder system. If we look at this from a western perspective we know that the liver and gallbladder help in the digestive process through the production and secretion of bile. The Liver/Gallbladder in Chinese medicine is also often associated with mood problems like depression and anger. Here again we can see a connection in western thought with the term, melancholy, derived from a Greek word for bile, and even the English word, bilious. So from many perspectives anything which  keeps the digestive process in high functioning order is a good thing.

Kimchee, olives, sauerkraut, miso, natto, yogurt and yes, pickled cucumbers can be considered health foods! Go for the traditionally processed products high in naturally occurring enzymes and "good bacteria" (The nationally distributed store shelved pasturized products are very different things.).

Hmmm, the sour flavor stimulates the Liver, preventing stagnation. I wonder if everyone in congress should be eating kimchee every day...

Fat Be Gone (still more uses for green tea!)

   Jasmin/Green Tea Ball, Hongzhou, April 2008

Fat is an issue. More than the "I have to lose 5 pounds" or the now endless articles about the "obesity  epidemic," the fat in your blood  (more technically known as cholesterol or lipids) can create problems.

If you want lighten the lipids on various levels - yes this is helpful in weight loss too - try having a few cups of this green tea blend. For fat dissolving purposes, the more strong and bitter types of green tea are preferable, so leave the fine delicate collectors varieties back in the cupboard.

Fat Reducing Tea, Hongzhou, April 2008

This tea is very easy to assemble and you can vary the amounts of each ingredient according to your taste. To your green tea leaves add tangerine peel and hawthorn berries. Then steep as you would regular tea. Tangerine peel is used in Chinese herbal medicine to "resolve Phlegm" and fat is considered a type of Phlegm. Hawthorn berries are used to help digest meats and fat. The dried tangerine peel, called "chen pi," is available in Chinese herbal stores like Kamwo in Manhattan as are the hawthorn berries called "shan zha". Some health food stores stock hawthorn berries as well. If getting the ingredients is too complicated, adding some orange or tangerine zest is an ok compromise. It won't be as strong, but will get you on your way. Green tea with ginger and the hawthorn berries is also a similar idea.

So who says you have to gain weight when it gets colder. Start drinking this tea every day and you may be able to take a few more pumpkin pie strategic impurity breaks come holiday time!

Olive Oil

Display at Formaggio, Essex Market, February 2010

Apparently we've all been had. Lured by the promise of anti-oxidants and cardiovascular health we've been buying extra-virgin olive oil by the vat. Thanks to the Mediterranean Diet and the Food Network (and when did EVOO become a word?), olive oil has become big business. Think Jed Clampett and the Beverley Hillbillies.

Now a recent study published by UC Davis shows that many of the lovely green elixirs we see in the stores are frauds - virgin grade or even worse impersonating the high grade stuff. The report, which you can click to here, explains in detail the grading of oils and how samples were graded.

Olive oil is a great ingredient, however. Buy from a reliable source. Specialty shop owners often know producers personally and a good shopkeeper won't steer you wrong. (Know too that the Kirkland Organic, distributed by Costco also got high grades in the UC Davis report!)

There are several types or grades of olive oil each with a distinct function and taste. Extra virgin oil is the least processed and comes from the first pressing of the olives. It has the highest proportion of anti-oxidant compounds and has a distinct taste that can vary a great deal depending upon the origin of the olives, harvesting and freshness. Like coffee and wine, olive oil is often discussed in terms of it's "notes" - floral, grassy or citrus for example and it's origin. You'll probably want to taste a few varieties to find one that you like. EVOO (extra-virgin olive oil) has the most health claims. Like virgin and other grades of olive oil, it has a high proportion of monounsaturated fats, but it also has the highest amount polyphenol anti-oxidants associated with reduced risk for  heart as well as other diseases. Olive oil  does not contribute to the imbalance between omega 6 and omega 3 essential fatty acids. This imbalance has been associated with a variety of health problems including cancer, autoimmune conditions and neuro-degenerative diseases. See Dr. Weill's site for more info on this.

My mother really didn't  like extra virgin oil, though, because of the distinctive taste and low smoking point when frying. She preferred virgin olive oil. Virgin oil is also a high quality oil extracted by physical pressing without the use of any chemical agents. Since it doesn't have as many of the raw first pressing compounds it has a milder flavor. Large manufacturers like Filippo Berio and Bertoli have also introduced "light" or "mild" olive oils that are filtered and refined to contain still less of the original compounds. The trade off here is  less anti-oxidants for higher smoking points and taste versatility. 

In Chinese medicine olive oil is neutral in temperature and is considered both sweet and sour. It has an affinity for the Lungs and the Stomach and is used to tonify Qi and Blood. The sour flavor also associates olive oil with the Wood element. Think all those people doing "gall bladder flushes" with olive oil. Olives benefit the throat, help clear the Lung and detoxify in general and olive oil is also great for the skin - topically too!

Olive oil can be infused with other ingredients to make flavored oils. This is pretty simple to do, so that even the most kitchen challenged can turn out "artisanal" gifts with little effort. Be careful, though, because done the wrong way infused oils can kill. Yes, we're talking botulism.

There are many recipes for infused oils. All involve placing herbs, garlic, citrus peel or other ingredients into a clean container with enough olive oil to cover everything. After waiting a few days to a few weeks you have your flavored oil. The danger is in using fresh ingredients. These, like citrus peel, garlic or fresh chili peppers bring water to the party and water can allow for the growth of bacteria like botulism. I know, people do this all the time and get away with it, but to be safe infuse dried herbs (no water) or if you use fresh ingredients store the oil in the refrigerator and use quickly. For more details see e-how.com.

Sparkling Ginger Lime & Mint Cooler | Steamy Kitchen Recipes

via steamykitchen.com

Cold beverages can be somewhat tricky in Chinese medicine. Too much cold, after all, can adversely impact digestion. Remember, cold slows things down. Sometimes, though, when it's so hot out that the air conditioner can't bring the temp below 85, cool liquids seem just the thing. 

Jaden Hair of Steamy Kitchen has a perfect solution in her Ginger Lime and Mint Cooler. Here we have a cold liquid, but there are elements which "warm it up" energetically speaking thus protecting the Stomach and digestion.

Her ingredients:

Sparkling Ginger Lime Cooler

serves 6

1 (3-inch) piece peeled fresh ginger, grated on micro-plane grater
1/2 cup coarsely chopped fresh mint leaves
1/2 cup fresh lime juice (about 6 limes)
6 cups sparking water or club soda
1/2 cup sugar
Pinch of salt
Pinch of freshly ground black pepper

The key is ginger which warms the stomach (yes even when iced!). The linked recipe uses grated ginger, but you could also adapt it and use a home made ginger tea that you've cooled. (See March 1, 2009 post.) Mint is also cooling and relieves irritability. Lime juice is sour which which is astringent in nature - it helps retain fluids. Sugar also helps generate fluids but (warning) is also considered "sticky" . If you have a "Damp" constitution or health issue, you may want to cut back on the sugar or use another sweetener like honey or agave. Any sweet flavor can increase dampness, though, so you may want to experiment with different, variations in beverage strength. You may find you don't need much sweetener at all! The pinch of salt benefits the Kidney energy and the Kidneys are associated with the Water element. Finally the pinch of black pepper warms the Stomach and helps disperse Dampness.

The recipe has you blend everything together and strain over ice, but you may find you can drink it a bit less frosty. Make some of this and keep it in the fridge and see Steamy Kitchen for other beverage suggestions. Summer has just begun!