Water Energy/Wintertime Cooking
Time to nurture our kidneys, bladder, reproductive organs and adrenal glands.
The Five Transformations of Energy is the study of the energy of nature and how it related to our health and every organ in our bodies. It is an old philosophy that our ancestors knew inherently because they lived so close to nature. They observed and lived according to nature, its changing seasons and changing energies. This study of The Five Transformations of Energy is taught and used in many Oriental modalities, Tai Chi, Kung Fu, Martial Arts, Acupuncture, and food.
We are in Winter, Water energy now.
Winter is the season know as Water energy according to The Five Transformations of Energy. It is a time of flowing movement, spontaneity, flexibility, and expanding. The energy of this time lends to our creative side, our exploration side, our adventurous side. Water energy holds our deep life force, it is essential to supplying our body with vitality and nourishing us. It has great ascending energy and within it is great flexibility. It is a powerful energy time holding our inner survival, our will and also our fears.
When we have balance water energy in our body all those powerful emotions and life forces work wonderfully in our lives, but once out of balance and we can see conditions start to manifest on our lives. When water energy is depleted, we can experience deep fears and we see the world as a threatening place, we may think we are weak and it make us vulnerable to any number of harmful ideas or thoughts. We could see the world as dangerous which can create chronic fear. Also we loss our sense of adventure, we loss our ability to be flexible, and we are not using our creative skills.
However do not fret about an imbalance because it can be corrected by eating the foods associated with the water energy phase, the winter season.
Winter Energy Foods:
Whole Grain: Kasha
Beans: Aduki, Kidney, Black beans, Pinto beans
Vegetables: Burdock Root, Red Cabbage, Sea Vegetables (Wakame, Kombu, Nori, Dulse, Arame, Hiziki)
Flavor: Salty
Cooking Techniques: Baking, Roasting, Stewing, Salt Pickling
Emotions: Adaptability, Resourcefulness, Adventurous
Colors: Black, Deep Blue, Purple
Organs that are nurtured: Kidneys, Adrenal Glands, Bladder and Reproductive Organs
Signature Whole Grain for Winter: Kasha
Although it has two names, it is essentially the same. In the stores, usually kasha is the grain in its whole form, while buckwheat is in a flour form. Although not a true cereal grain, it is used like a grain and has similar properties of grains. And even though it is in the name, it is not a wheat at all, in fact it is gluten free. Many people with food allergies get confused and stay away from buckwheat, however they will find it is an excellent grain to start including in their diets.
Because it is a good blood building food, it can neutralize toxic acidic wastes. In Chinese Medicine it is known for feeding and nurturing the kidneys and reproductive organs. Also known as the signature grain of the wintertime, it is medicinal to capillaries and blood vessels and can increase circulation to the hands and feet. Buckwheat has the longest transit time in the gut which makes it excellent to stabilize blood sugar levels. Also rich in vitamin E, very high in vitamin C, and contains almost the whole range of B-complex vitamins.
Recipe to cook the whole grain Kasha: https://www.macroval.com/recipeofthemonth.htm
Signature flavor of Winter: Salty
Sea Salt is a vital nutrient in our diets. Real, unrefined sea salt has vital minerals in it for our health, such as iodine. Sea salt potentially derives 82 essential trace nutrients from the mineral treasure trove present in seawater. These natural minerals are valuable for the healthy functioning of the body. The nutritional wealth of sea salt may include vital minerals like sodium, potassium, calcium, magnesium, bromide, chloride, iron, copper, and zinc, among other beneficial elements.
Miso is fermented soybean paste. It has a salty taste and is used to season dishes such as soups, sauces, and stews. It is a living food, containing lactobacillus, which is a healthful micor-organisms to help aid in digestion. Miso contains many minerals and vitamins including B12. There are 11 g. of protein in 1 tablespoon of dark miso and it is a compete protein containing all eight essential amino acids.
When making miso they ferment soybeans and the salty brine from the fermentation process is called Tamari, a salty condiment.
Ume plums/ Umeboshi Plums are fermented plums and have a strong salty taste. The brine from the fermentation process is Ume Plum Vinegar, an excellent flavoring for winter cooking.
Food for your Kidneys and Adrenal Glands:
I learned that the food that strengthens, nurtures, and supports the adrenal glands is beans. All kinds of beans, and that includes lentils. Your adrenal glands are responsible for the production of several important hormones and play an integral role in our response to stress. In order for them to function properly, they need magnesium and potassium rich foods. Beans are high in both of those, along with; calcium, B vitamins, iron, and zinc. And the worse thing you can eat to weaken your adrenals is sugar. Sugar over taxes the work of the adrenals and blows your sodium, potassium ratio way out of balance.
Upcoming Cooking Classes:
Sauerkraut and Naturally Fermented Foods
Wed. Jan. 17 - 6 to 8:30 PM (ET)In Person $60.00 - Virtual $50.00
Learn how to make Sauerkraut from scratch. Plus Pressed Salad and Naturally Fermented Pickles. Attendees in person will be able to take some of the Sauerkraut we make in class home to let ferment for themselves. Attendees virtually can make the fermented foods along at home during the class. A list of supplies and ingredients will be sent in advance of the class.
Valentine's Dinner - Kahsa Bowls with Pureed Vegetable Topping - Cooking Class
Wed. Jan. 7 - 6 to 8:30 PM (ET)
In Person $65.00 - Virtual $55.00
Learn how to make a fancy dinner for your sweetie. Recipes feature kasha, the signature whole grain for winter and it is gluten free.
Menu: Kasha Millet Bowls with Pureed Sweet Potato Parsnip Puree, Blanched Bok Choy and Carrot with a Sweet and Sour Sauce and for dessert, Sweets for your Sweetie, Pumpkin Chocolate Swirl Brownies.
Red Sauce - No Tomatoes - Spaghetti Cooking Class
Thursday, Feb. 29 - 6:30 to 8:00 PM (ET)
Longer hour and a half class - Virtual $36.00
Tomatoes are nightshade vegetables that can cause joint pain and make arthritis worse. Learn how to make a Red Sauce that tastes just like tomato sauce but with no tomatoes. Plus you will learn how to make Spaghetti using the Red Sauce.
Get in the kitchen and cook healthy!
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Sometimes we need a little bright yellow and naturally sweet and sour desserts in the wintertime. It is like having Sunshine during the winter. Lemon Meringue Pie with the perfect Aquafaba Meringue. Recipe is in my dessert cookbook: Simply Healthy Scrumptious Desserts.
I will be the special guest on the Mom’s Across America, Connect Call today, Monday, Jan. 15, 2024, at 7 PM (ET). If you miss the live Zoom, you can listen to the recording. Sign up for the Mom’s newsletter and you will be sent an invite to the Connect Call.