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Tamari-roasted Root Vegetables with Cashew Millet

Categories: Spleen Qi Vacuity, Spleen Yang Vacuity

Tamari-roasted Root Vegetables with Cashew Millet

Serves 6

Ingredients:
4 beets — trimmed, peeled, cut into ¾ inch cubes
4 rutabagas – trimmed, peeled, cut into ¾ inch cubes
4 turnips – trimmed, peeled, cut into ¾ inch cubes
3 tablespoons tamari (plus more for table)
1-tablespoon safflower oil
3 ¾ cups low sodium vegetable stock
1 ½ cups hulled millet
¼ teaspoon fine sea salt
½ cup chopped cashews

Method:
Preheat oven to 375°F.
In a large bowl, combine the beets, rutabagas, turnips, tamari, and safflower oil. Spread the mixture onto two large rimmed baking sheets and bake for 30 minutes. One pan at a time, remove the pans from the oven toss the vegetables, and spread them back out. Cook for another 30 minutes, or until the vegetables are tender and nicely caramelized. Meanwhile, in a 3-4 quart saucepan over high heat, combine the stock, millet, and salt. Bring to a boil, reduce the heat to a simmer, cover, and cook for 15 minutes, or until the millet is tender. Remove from the heat, fluff with a fork, cover, and set aside until the vegetables are done. To serve, transfer the millet to plates/platter, top with the vegetables and sprinkle with cashews. Pass additional tamari at the table.

Energetic

Beets — cool, sweet, nourishes blood, Tonifies the heart, calm the spirit, lubricates the intestines, and cleanses the liver
Rutabagas — warm, downward movement, regulates qi
Turnips — warm, sweet, bitter, and pungent, regulates qi, dries damp, promotes digestion, and transforms phlegm
Tamari — harmonize the middle jiao, clears heat
Millet — cool, sweet, stops vomiting, relieves diarrhea, consolidate or astringes the stomach and intestines, clears heat, promotes urination
Sea salt – cold, salty, slightly sweet, harmonize and promotes digestion, strengthens kidney, fortifies bones, tendons, and teeth, brightens eyes, detoxifies, used as a natural preservative
Cashews — sweet, warm, Tonifies the kidney, strengthen bones, nourishes blood, boosts qi, moistens yin, promotes bowel movement
Effects Spleen and Stomach and roasting is a very warming method, which benefits the Yang. Most root vegetables tend to be warm in nature and strengthening to the qi.

Mid-East Pilaf

Categories: Liver Qi Stagnation, Spleen Qi Vacuity

Mid-East Pilaf
3 c Hot cooked rice
1 tb Vegetable oil
1 md Onion; chopped
1 c Chopped dried apricots
1 tb Brown sugar
2/3 c Cashew bits or halves
1/3 c Raisins
1/4 ts Salt
1/4 ts Ground cinnamon
1/4 ts Cracked black pepper
1/8 ts Cardamom
1/8 ts Ground cloves
1/3 c Apple juice

1. Heat oil in large skillet over medium-high heat.
2. Sauté onion with brown sugar 3 to 5 minutes or until onion is golden brown.
3. Add cashews and raisins; sauté 2 to 3 minutes until nuts begin to brown and raisins plump.
4. Add rice, apricots, salt, cinnamon, pepper, cardamom and cloves.
5. Stir in apple juice. Heat thoroughly and serve.
Makes 6 servings
TCM Analysis:
Rice- sweet, neutral, supplements SP/ST, generates/preserves body fluids
Vegetable oil- neutral, sweet, sour, astringent; LV/LU, clears heat, detoxifies, generates fluids
Onion- acrid, neutral, LU/ST, clears heat relieves toxicity, transforms phlegm/damp
Apricot- neutral, sweet, sour, moistens LU, increases yin fluids
Brown sugar- sweet, warm, SP/ST/LV, supplements MJ, expels cold, inv. blood, moves LV qi
Cashew- sweet, neutral
Raisins- sweet, sour, neutral, LV/KD/UB
Salt- salty, cool, softening, KD
Cinnamon- warm, acrid, sweet, SP/ST/UB, dispels cold, promotes circulation
Black Pepper- acrid, warm, ST/LI, warms middle, expels damp/cold
Cardamom- acrid, aromatic, SP/ST/LV, digestive problems
Clove- acrid, warm, ST/KD, warms MJ, dispels cold
Apple Juice- sweet, sour, reduces heat, produces fluids for the body, moistens dryness, cool LU, cleansing and beneficial for LV/GB
Overall Pattern: The acrid ingredients help move the LV qi, and the sweet ingredients help nourish SP/ST.

Tofu Burger

Categories: Kidney Yin Vacuity, Sandwiches, Stomach Yin Vacuity

Posted by jenniferdrews
jennmaster@gmail.com

From 101cookbooks.com

Tofu Burger Recipe

Be sure to seek out the firmest tofu made from organic soybeans you can find. Also, I suspect you could grill these, they seem like they’d hold together. The next time around I’m going to try it. If anyone else gives that a go before I do, let me know, and I’ll update the recipe.

 

tofu burger

1 pound / 16 oz / 450 g extra-firm tofu, drained and patted dry, then sliced2 large eggs
1/2 cup / 2 oz / 55 g fine dried bread crumbs
1/2 cup / 2 oz / 55 g cashew nuts
1/2 cup / 2 oz /55g sunflower seeds
1/2 cup / 2 oz / 55g sliced mushrooms
1 tablespoon Dijon mustard
1 tablespoon shoyu or soy sauce
1 teaspoon ground cumin
1/2 teaspoon ground cayenne
1/4 teaspoon fine grain sea salt
1 tablespoon extra virgin olive oil

extras: whatever buns & condiments you like. I did a combination of goat cheese and homemade pickles. You could also do a lettuce wrap in place of buns. And I couldn’t resist the mini brioche buns from La Boulange.

Place all the ingredients except the olive oil in a food processor. Pulse until the mixture comes together and is free of most chunks, stopping to scrape down the sides of the food processor once or twice if needed.

Divide the mixture into eight equal portions and use your hands to press and form into round but flat-ish patties.

Pour the olive oil into your largest skillet over medium-high heat, and arrange as many patties as you can without crowding. Cover, and cook turning once, until deeply browned on both sides. Roughly ten minutes. You want to make sure the middle of the patties cook through. If the pan is too hot you’ll burn the outsides before the middle cooks up, so be mindful of that.

Serve with your favorite burger fixings. I mention a few ideas up above in the ingredient list.

Makes eight tofu burgers.

Analysis – This recipe is great for overall nourishment of the SP/ST, especially if dampness and heat are present (separate or simultaneous).