Sound Acupuncture

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~Seasonal News from Sound Acupuncture~

Updates~

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~~Winter and Chinese Medicine~~

Winter in CHM is a time of stillness. It is the most yin season, balancing out the yang of summer. The associated organs are the kidneys (and the adrenals, but they are not differentiated in TCM), water is the associated element, and fear is the emotion related to the two. The kidneys are also said to house the spirit associated with the will.

Our kidneys are our foundational strength. They harbor the congenital Qi that we receive from our parents at conception. This Qi is finite; we cannot add to it, but we can deplete it. Winter is a reminder that we need to slow down, reflect inward, and protect ourselves from the over-extension we often commit to in life. In winter, we should sleep more, exercise less strenuously, and eat more nourishing food. We seem to fall into patterns in western life that encourage us to sacrifice ourselves on the altar of work during the week, and play during the weekend (or more work, if you are a parent). This can ultimately start taxing our kidneys, and thus our congenital Qi. Signs that you need to slow down and nourish yourself include much of what western medicine terms adrenal fatigue or adrenal collapse. Other signs from a TCM perspective include prematurely graying hair, worsening dental and bone problems, and early menopause (before age 49).

All of nature slows down in the winter. Plants go dormant; seeds bury themselves and wait for sun and warmer temperatures to trigger their growth; animals hibernate or hole up with the food supplies that they gathered during more abundant seasons. This is what we should take as our example. Slow down. Reflect inward to your roots. Nourish yourself with foods that are rich in nutrients, though with small meals so that we don’t gain weight during this time of diminished activity.

Salty foods are nourishing to the kidneys, but like anything they must be consumed in moderation. Too much salt is taxing to the kidneys and will end up being counter-productive. Some examples of foods that are considered salty are seaweeds, soy sauce, miso, pickles, and to a small degree millet and barley. During the winter, foods should be cooked and not cold. Limit salads and other cold raw vegetables, and opt instead for soups and stews. Warming spices are also encouraged at this time of year, and stimulants are discouraged. This brings us to recipes!

But first, a word on cooking oils. Every cooking oil is rated to a 'smoke point.' Once heated to a certain temperature, all oils will smoke. At this time, chemical bonds are being broken and reformed, and oils start to become carcinogenic, and produce trans fats. Carcinogens can cause damage to cells and increase the possibility of cancer. Trans fats clog our arteries and can lead to heart disease. In general for cooking, oils with high smoke points are better, because you are less likely to reach them. Oils with a low smoke point are better to use for salad dressings or other dishes in which the oils are not heated. To see a list of cooking oil smoke points, click here: http://en.wikipedia.org/wiki/Smoke_point. Remember, indoor air quality is important too! Smoky oils lead to poorer air quality in your house.

As always, these recipes are guidelines, meant to be adjusted to your tastes.

~~My Favorite Chai~~

~8 cups water

~about 10 cardamom seed pods

~about 5 cloves

~about 1-2 tbsp black pepper corns

~about 2-3 tbsp coriander seed (whole)

~2-3 cinnamon sticks

~1-2 inches fresh sliced ginger

~black tea (in a tea ball or strainer)

~honey

~your favorite milk or milk substitute

~*optional, vanilla extract

Boil the spices (minus the ginger and black tea) in the 8 cups water for 20-30 minutes, covered. Add the sliced ginger for the last 3 minutes of boiling. Turn off the burner, add the black tea and put the cover back on the pan. Let it all steep for another 10-30 minutes. Remove the tea ball/strainer. Serve by straining hot chai into a mug, leaving about a ½-1 inch of room. Add honey to taste (I like my chai less sweet and more spicy, so I only add about ½ tsp). Add milk to taste. If you like, you can add a small splash of vanilla to the mug. The spices can sit in the chai if you like it stronger, or you can strain them out. Store the chai in the refrigerator for up to 1 week.

~~Tom Kha Gai~~

*this recipe is modified from Step-by-Step Thai Cooking*

~1 cup chicken broth

~2 cups coconut milk

~1-2 inches galangal, peeled and sliced thinly

~2 lemon grass stalks, tops removed, sliced in half

~2-3 Kefir lime leaves

~2 tbsp fish sauce

~1 fresh red Thai chili, chopped finely

~2 chicken breasts, or a combination of breasts and thighs, cut into thin strips

~1 or 2 fresh tomatoes, seeded and sliced or chopped

~cilantro

~1 can drained straw mushrooms (optional)

~lime wedges (optional)

Combine the broth, coconut milk, galangal, lemon grass, lime leaves and fish sauce in a medium pan, bring to boil, and simmer for 10 minutes. Add the chili and chicken to the pot, continue simmering for 8-10 minutes, until chicken is completely cooked through. Add the tomatoes and mushrooms (if using), cook until heated through. Remove from heat and serve garnished with cilantro and lime wedges (if using).

~~Gluten free Gingerbread Cake with optional Marshmallow Cream Frosting~~

*this recipe is modified from the Coconut Flour Gingerbread Cake recipe on foodbuzz.com from Z's Cup of Tea*

~1/4 cup honey

~1/4 cup molasses

~2/3 cup grapeseed, olive, or coconut oil, approximately

~1/2 cup milk of your choice (I use coconut milk for this, the thick stuff from the can)

~4 eggs

~1/2 cup almond flour

~1/2 cup coconut flour

~1 tsp. baking soda

~1 tbsp. ground cinnamon

~1 tbsp. ground ginger

~1 inch of grated fresh ginger

~1/2 tsp. ground cloves

~1/4 tsp. ground allspice

~*optional, 2 tbsp finely chopped candied ginger

Preheat oven to 350ºF and line a 9-inch cake pan with baking parchment.

In a medium bowl, stir the honey, molasses and oil together until the honey and molasses are near creamed or beginning to have a “grainy” appearance. Stir in the coconut milk, eggs, vanilla, and spices.

Blend in the flours, baking soda, ginger and spices, mixing well. Once mixed, you can add the candied ginger if you are using it.

Pour into prepared pan, bake 30 minutes. The cake is done when it springs back if touched in the center, or a toothpick comes out clean-ish. Serve the cake by itself after it cools, or with Marshmallow Cream Frosting (recipe below). You can also double the recipe, and use two circular 9 inch pans for a layer cake.

~Marshmallow Cream Frosting~~

*adapted From Elana's Pantry*

~1/4 cup honey

~1 egg white

Heat the honey in a small pan to a simmer. Stirring frequently, simmer for 5 minutes +/-, or until the honey begins to darken in color (you might not notice this if you are using a dark honey).

In a bowl, whip the egg whites to stiff peaks using a handheld mixer. Drizzle the hot honey slowly into the egg white, using the mixer to whisk the honey in thoroughly. Use to frost a 9" cake, or double the recipe to frost a layer cake between the layers and over the outside.