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Shrimp with Goji Berries and Asparagus

Categories: Asian, Kidney Yin Vacuity, Liver Blood Vacuity, Liver Yin Vacuity, Seafood

Shrimp asparagus and bacon

Shrimp with Goji Berries and Asparagus
2 Tbsp goji berries
3 Tbsp rice wine
2 Tbsp sesame oil
½ piece ginger, minced
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
1 lb asparagus, cut into 1 inch pieces
2 teaspoons thickener (cornstarch, kudzu, etc.)
1 ½ Tbsp water
1 Tbsp soy sauce

Combine goji berries with the rice wine and marinate for 30 minutes. In a wok, heat 1 tablespoon sesame oil over medium-high heat then add ginger and garlic to wok and cook for a minute. Add shrimp to wok and stir fry for about 3 minutes or until cooked, when done set aside. In the empty wok add 1 tablespoon of sesame oil and stir fry the asparagus for about 3 minutes or until cooked. Add in the cooked shrimp and the goji berries plus 2 tablespoons of the goji berry liquid. In a small bowl mix the thickener with a small amount of cold water then add to stir fry. Season with soy sauce and serve over brown rice.

Serves 4.

By Kylie Roach

TCM ANALYSIS

Goji berry: Sweet, neutral. Nourishes LV and KD, moistens LU, nourishes xue.

Rice wine vinegar: warm, sour. Detoxifies, astringes, promotes movement of xue.

Sesame oil: slightly warm, sweet. Nourishes LV and KD, body tonic, blackens hair.

Ginger: pungent, warm. Disperses cold, warms interior and MJ.

Garlic: hot and pungent. Anti-viral/fungal, treat food and xue stagnation.

Shrimp: sweet. Goes to the LV, boosts KD yang.

Asparagus: sweet, slightly bitter, slightly warm. Nourishes yin, strengthens SP, tonifies Qi, resolves toxicity.

Soy sauce: cool, sweet, salty. Tonifies KD, cools, tonifies Qi.

The main focus of this dish is LV and KD yin and xue. The main components of shrimp, goji berries and asparagus nourish both yin and xue while supporting the LV and KD.
Adapted from Modern Wisdom, Ancient Kitchen.

Sweetener Alternatives for Baking

Categories: Articles

Nowadays many pre-made goods include high fructose corn syrup and/or high amounts of refined sugar. There are many reasons to want to cut back on corn syrup which could be a whole topic on its own. I’ve been searching for alternatives for my baking. I eat a lot of granola bars and want to make a cheaper and healthier option which doesn’t contain high fructose corn syrup. There are several great alternatives that keep baked goods moist such as brown rice syrup, honey, maple syrup, etc… Brown rice syrup is a good substitute since it is all natural and is mostly complex carbohydrates and is low in simple sugars. Due to these properties it metabolizes slower in the body and doesn’t spike blood glucose levels as dramatically as simple sugars. This option is good for diabetics and those watching their sugar intake. The attached website has some good info about some alternative sweeteners. http://www.wellness-interactive.com/foodlife/alternativesweeteners.htm